Easy Vegan Pad Thai (Gluten-Free, Allergy-Free)
A healthier homemade version of your takeout favorite! This Easy Vegan Pad Thai recipe is gluten-free and allergy-free, meaning no nuts or soy! With authentic rice noodles, veggies, and a delicious Pad Thai sauce, you'll have dinner on the table in a flash and the best leftovers for lunch!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Main
- Method: Saute, Boil
- Cuisine: Thai, Asian
Ingredients
Scale
- 8 oz Pad Thai Rice Noodles
- 1 Cup Julienned Red or Green Bell Pepper
- 1 Cup Julienned Carrot
- 1 Cup Shredded Red Cabbage
- 1/2 Cup Julienned Snowpeas
- 1/2 Cup Chopped Scallions (more to top)
- 1 Tsp Minced Garlic
Pad Thai Sauce:
- 1/4 Cup Coconut Aminos
- 2 TB Sunflower Oil (or other neutral oil)
- 2 TB Erythritol (or preferred granulated sweetener)
- 1 TB Unsweetened Sunflower Seed Butter
- 2 Tsp Lime Juice
- 2 Tsp Tamarind Paste
- 1 Tsp Chili Paste (to taste, optional)
- 1 Tsp Dried Lemongrass
- 1/4 Cup Sunflower Seeds (more to top)
Instructions
- Bring a pot of water to a boil and cook the pad thai rice noodles according to package directions, 4-5 minutes, drain, and set aside.
- Chop your veggies and whisk together the sauce ingredients in a bowl.
- In a large saute pan, add the veggies and sauce over medium-high heat and saute for about 5 minutes.
- Now add in the cooked rice noodles and sunflower seeds. Toss everything to combine, coat, and heat through.
- Serve with additional chopped scallions and sunflower seeds if desired.
Nutrition
- Serving Size: 1
Find it online: https://strengthandsunshine.com/vegan-pad-thai-gluten-free/