Real Vegetarian Pad Thai!

Try this authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a hearty noodle dish without the meat. This Pad Thai recipe offers good amounts of protein in the form of nuts and eggs (see recipe for vegan substitution). Plus, because it's made with rice noodles, this is also a gluten free recipe. Although vegetables are not strictly part of traditional Pad Thai, I've added a good dose to make this dish even more nutritious. Try it - you'll love it! Try this authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a hearty noodle dish without the meat. This Pad Thai recipe offers good amounts of protein in the form of nuts and eggs (see recipe for vegan substitution). Plus, because it's made with rice noodles, this is also a gluten free recipe. Although vegetables are not strictly part of traditional Pad Thai, I've added a good dose to make this dish even more nutritious. Try it - you'll love it!

8 oz. dried pad Thai rice noodles, OR enough for 2 people (linguini-width)

4 cloves garlic, minced

3 Tbsp. diced onion

3 to 4 "heads" of baby bok choy

1 to 2 eggs (vegans can substitute ½ cup soft tofu - see instructions below*)

2 to 3 cups bean sprouts

2 sliced green onions

¼ cup chopped unsalted dry-roasted peanuts OR cashews

⅓ cup fresh coriander/cilantro

subheading: PAD THAI SAUCE:

¾ Tbsp. tamarind paste, to taste (see link for where to buy)

¼ cup vegetable or faux-chicken stock

3+½ Tbsp. soy sauce or wheat-free soy sauce

½ to 1 tsp. chili sauce (to taste), OR ⅛ to ¾ tsp. chili flakes

3 Tbsp. brown sugar, or more to taste

freshly-ground black pepper

subheading: OTHER:

3 to 4 Tbsp. peanut oil

2 to 3 Tbsp. vegetable stock or white wine

lime wedges

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Directions at copymethat.com

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