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Vegan Pad Thai

  • 25minutes
  • 445calories

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons coconut oil

  2. 5 ounces dry rice noodles

  3. 1 tablespoon tamari soy sauce

  4. 1/4 teaspoon ginger

  5. 1/2 teaspoon curry powder

  6. 1/2 cup red peppers or 1/2 cup yellow pepper

  7. 1 tablespoon peanuts

  8. 10 pieces gluten

  9. 2 green onions

  10. 1/2 teaspoon cayenne pepper

  11. 1 dash salt

  12. 1 dash black pepper

  13. 1/2 teaspoon cilantro

  14. 1 cup mushroom

  15. 1 teaspoon tamarind paste

  16. 1/4 teaspoon garlic

  17. 1 dash crushed red pepper flakes

Instructions Jump to Ingredients ↑

  1. Soak the noodles in hot water for 10 minutes, while heating up a large frying pan or wok.

  2. Once the pan is hot melt the coconut oil in it, and throw in the gluten and peanuts. Season this with 1/4 tsp of the curry powder and stirfry while the noodles are softening.

  3. Mix in the garlic, sliced peppers and chopped green onion and continue to stirfry on medium.

  4. Drain the noodles and add them to the stirfy makeing sure they get covered evenly in oil. The noodles will soak up the oil and when that happens add the soy sauce.

  5. Add the mushrooms.

  6. Season with crushed red pepper, ginger, curry, cilantro, b. pepper, caynne, salt and continue to stirfry on low until noodles become slightly caramelized and the dish is evenly coated in it's seasonings. ?

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