You know what I just realized?! I had never had pad thai before changing the way I eat. Same thing with any type of curry and anything related to tofu. Although I don’t typically eat tofu anyway. But that is not what this post is about.
It is funny though… as soon as you start to change the way you eat, other meals start to sound really good. You try things and think, ‘man, I have been missing out on this good food‘.
That is what happened the first time I had a pad thai. Except I wasn’t sure what all was in it. SO, I went on to Pinterest and started finding recipes and trying them. I found recipes with fish sauce, soy sauce, and LOADS of sugar. At that point, I set out to make my own.
I am all for minimal and common ingredients. Are you?
In this vegan pad thai you will see simple ingredients and if you can’t find them in the store, I have provided you with other alternatives. This recipe can be made start to finish in 20 minutes. It is the perfect weeknight meal!
Details of this recipe
- This recipe is perfect for 2 people! If you want leftovers the next day or to feed more people I highly suggest you double this recipe.
- I use coconut aminos which can be found near the soy sauce but other options can be soy sauce or tamari sauce.
- Use brown rice noodles, not spaghetti noodles. The brown rice noodles pair really well with the sauce.
- If you don’t want to use peanut butter in the sauce, you can use any kind of nut butter.
- Once everything is cooked and added back into the skillet, the sauce will be thin. Be sure to keep the heat on low and let the sauce cook into the noodles and veggies a bit. Once finished, there should be no liquid remaining.
I know you are going to love the simplicity of this recipe but also how great it tastes! Enjoy!
If pinning this recipe, please feel free to pin this image:
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