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Friday, July 20, 2012

Pad Thai

There is a Thai restaurant near my house, and I called to inquire about possible vegan, gluten free options. Satisfied, we bravely ventured out, and I ordered Pad Thai, and it was love at first bite!  I was so inspired that I have since perfected my own recipe,  and I am sharing it with you. I even sprout my own organic mung beans (get them here) for this dish! Everyone in the family knows when Pad Thai is on the menu that week when they see the sprouts in the jar on the kitchen counter! Fresh sprouts really make this dish, and are well worth the effort for the flavor and nutrition, and that's one less canned product leeching BPA into your food! I also use tempeh instead of tofu because I feel that fermented, organic soy forms (miso and tempeh) are much healthier for us than non-fermented soy, but you could certainly use tofu here if you like ( I would marinade it and bake it before adding to the dish), or leave the soy out all together and add more veggies!

I hope you enjoy my vegan, gluten free, low fat, tempeh version of Pad Thai. It's very easy to prepare, and so delicious!

Vegan, Gluten Free Pad Thai 
  • 1 pkg. Pad Thai noodles, soaked in a bowl of water for 20-30 minutes, then drained 
  • 1 pkg. organic Tempeh (or organic firm tofu), cubed, soaked in Bragg or gluten free soy sauce  20-30 minutes
  • juice of 1 *orange
  • 1/2 teaspoon grated *orange rind
  • 1/4 cup gluten free soy sauce or Bragg
  • 1 tablespoon fresh *ginger, peeled and finely diced
  • 1 tablespoon *evaporated can juice or other vegan sugar
  • 1 tablespoon *agave nectar
  • 1 clove *garlic, minced
  • 4 finely diced green *onion
  • 11⁄2 teaspoons *arrowroot dissolved in 2 tablespoons water
  • 1 teaspoon *white vinegar
  • Dash red pepper flakes (if you want it real spicy, add more!)
  • 2 cups *broccoli florets, steamed
  • 1 *onion, chopped
  • 3 *carrots, grated
  • 1/2 *red bell pepper, diced
  • 1/4 Cup *vegetable stock or water
  • 1 head of *garlic, minced or pressed
  • 4 *green onions, cut diagonally into 1/2"  to 1" pieces
  • 2 cups *bean sprouts (grow your own 4 days before or use canned)
  • 1/4 Cup *peanuts, (or nut of choice) roasted and chopped finely

*organic if at all possible

  1. In a small bowl, whisk together for Sauce the orange juice, orange rind, gluten free soy sauce or Bragg, fresh ginger, sugar, agave nectar,1 clove garlic, green onion,arrowroot solution, vinegar, and red pepper flakes 
  2. Place in saucepan over medium heat. 
  3. Stir until bubbly, about two minutes, then let stand until ready to add to vegetables and noodles:
  4. Using a very large skillet, wok, or Dutch Oven, heat the broth and saute the onion until it starts to brown
  5. Add garlic and cook few minutes. 
  6. Add each of the other ingredients one at a time, stir in thoroughly before adding the next. 
  7. Add the tempeh and sauce together last, stir until heated thoroughly, about 3-4 minutes. 
  8. Place in serving dish or plate the servings. 
  9. Garnish with chopped nuts, serve, and enjoy!

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~ Shelley