I love pad thai. Who doesn’t? But honestly I never eat it. Why? Because ordering in never does the trick. It always comes out super greasy and I just feel gross after ordering it. I’ve also hesitated on working on a homemade version because most plant-based recipes that omit fish sauce just don’t taste as good. Until now! I accidentally whipped up the pitch perfect pad thai that’s totally and literally took less than 20 min to make. Our pad thai prayers are answered.
1 box of flat rice noodles, I used Annie Chun’s Pad Thai noodles
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
2 cups of shiitake mushrooms, de stemmed and thinly sliced
1 cup of broccoli florets, chopped
1 large carrot, peeled and julienned or thinly sliced
1 cup of bean sprouts
2 shallots, thinly sliced
2 cloves garlic, smashed and chopped
1-2 tablespoons of avocado oil
1/4 cup of tamari sauce
juice of 1 lime
1/4 cup of water
1 teaspoon of red Chili flakes
1 tablespoon of coconut sugar
2 tsp of dulse flakes
1 tsp of tamarind (you can omit if you can’t find)
sea salt to taste
1 handful of fresh cilantro, chopped
1 handful of fresh mint, chopped
1 handful of fresh basil, chopped
1/2 cup of roasted peanuts, crushed
1 lime, quartered
Boil a pot full of water, then remove from heat. Gently place rice noodles into hot water and let sit for 2 minutes and no longer. Strain and rinse with cold water. Set aside.
In a small bowl, whisk sauce ingredients. Set aside.
In the same pot that’s now empty, heat oil. Add garlic and shallots and sauté until fragrant but not browned. Add remaining veggies and sauté until tender but still has bite. Add noodles and lower heat. Immediately add sauce and toss well. Season as you wish with more salt, tamari and/or lime juice to your liking.
Transfer noodles to serving bowl or platter. Garnish generously with freshly chopped herbs and crushed peanuts. Serve with lime wedges and enjoy!