For the past few weeks I have been hooked on delicious Vegan Pad Thai. I discovered Pad Thai noodles in our local health food store and I couldn’t resist the temptation to finally give this delicious Thai dish a try at home! I have been on the lookout for a new vegetarian dinner option anyway, a delicious  vegetarian option everybody in my family would like, so I gave Pad Thai noodles a try and boy, what a delicious hit these noodles were at my house! Not only are these rice noodles easy to prepare, basically they are not any different than your regular spaghetti, but they are super tasty and light and make the perfect gluten-free dinner.

I added liquid amino acids, a natural soy alternative with great health benefits. The taste is almost identical with soy sauce but liquid aminos contain less sodium and more nutrients. Next time you see a bottle of this healthy sauce alternative give it a try – it tastes absolutely delicious and it enhances many dishes!

Like with any stir-fry dish you can add a great amount of vegetables to your wok or skillet, and this vegan Pad Thai is not any different. Since I didn’t add any meat, there was more room left for veggies, especially my ever- beloved cabbage. I don’t know why, but there is something about cabbage and stir-fry that goes so well in hand in hand, don’t you think?

This is also a dish you can enjoy cold as a salad – especially since it only has vegan ingredients. It makes a perfect light lunch or dinner the next day.

Vegan Pad Thai

 

Ingredients:

Serves 4

2 1/2 cups Pad Thai Noodles

1 cup Cabbage, red or white, shredded

1 small Zucchini, shredded

1 cup Carrots, shredded

1/2 cup Scallions

Avocado or Olive Oil

about 3 tbsp Liquid Aminos

Red Pepper Flakes

Sea Salt

Ginger, fresh or powder

 

Cook Pad Thai Noodles according to instruction.

These noodles take only a few minutes until they’re done!

Drain noodles and set aside.

 

In a wok or skillet heat 2 tbsp of oil.

Add cabbage, carrots, scallions, zucchini and ginger and sautee for about 2-3 minutes.

Add cooked Pad Thai noodles to veggies and mix.

Now add liquid aminos, according to taste you can add more or less 3 tbsp.

Sautee and season very lightly with sea salt (not too much because the liquid aminos contain sodium).

Sprinkle with a Red Pepper Flakes and serve!

 

Vegan Pad Thai

 

 

Vegan Pad Thai

 

 

 

Thai Kitchen Gluten-Free Stir Fry Rice Noodles, 14 oz. (Pack of 6)   Liquid Aminos 16 oz. 16 Ounces  Joyce Chen 21-9972, Classic Series Carbon Steel Wok Set, 4-Piece  DOWAN 10-Ounce Porcelain Bowl Set - 8 Packs, White  Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer with Natural Bamboo Handle, 5-Inch Strainer Basket