Quick Pad Thai (Vegan, Gluten-Free)

This is an authentic tasting Quick Pad Thai dish that cooks up in no time!  If you’re dealing with nut allergies, simply omit the nut portion of the recipe.  Serve it with fresh lime wedges if you’re feeling fancy!

PAD THAI (V, GF)

Makes 4 servings

8 oz. gluten-free or brown rice noodles*

juice of one lime

2 Tb. Packed brown sugar

4 tsp. rice vinegar
2 tsp. tamari

1 Tb. Garlic, minced

1 Tb. Vegetable oil

¼ C. peanuts, roughly chopped (optional)

1 C. fresh bean sprouts

½ C. green onions, sliced

2 Tb. Fresh cilantro, roughly chopped (or use parsley)
lime wedges for garnish

1.    Cook noodles according to package directions (be aware that gluten-free and brown rice noodles take less time to cook and tend to stick together during boiling. Add a splash of olive oil to the water to help prevent this). 

2.    While noodles are cooking, whisk together lime juice, brown sugar, vinegar, tamari and garlic. 

3.    Heat oil over medium heat in a large sauté pan; add cooked and drained noodles along with lime sauce.  Toss well.

4.    Remove from heat and garnish with peanuts, bean sprouts, onions and cilantro.  Garnish with lime wedges.


*For the non-GF version, use regular or whole wheat noodles.

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