Gluten-free Vegetable Pad Thai
This gluten-free vegetable pad Thai recipe is a delicious and healthy twist on the classic Thai dish. Packed with colorful vegetables and flavorful sauce, it's a perfect meal for a quick and satisfying dinner.
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/2 cup chopped peanuts
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 3 tbsp tamari or soy sauce
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
Instructions
- Soak the rice noodles in hot water for 8-10 minutes until tender, then drain and set aside.
- In a small bowl, whisk together the lime juice, tamari, brown sugar, garlic, and ginger to make the sauce.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the bell peppers, carrots, and bean sprouts, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Add the cooked rice noodles to the skillet, then pour the sauce over the noodles and vegetables. Toss everything together until well combined and heated through.
- Divide the pad Thai among serving plates, then top with chopped green onions, peanuts, and cilantro. Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 10g
- Fat
- 15g
Supplies
Large skillet Small bowl Whisk
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the gluten-free vegetable pad Thai with a side of fresh cucumber salad or spring rolls for a complete and satisfying meal.
Tips & tricks
For added protein, you can also add tofu or edamame to the pad Thai for a more filling dish.
Cost
$15