- 250 grams of Rice Noodles
- 1 small onion - cut lengthwise (Julienne)
- 1 small carrot - ½ Cup - cut lengthwise (Julienne)
- 1 small capsicum - ½ Cup - cut lengthwise (Julienne)
- ½ Cup Shikate Mushroom or mushroom of your choice
- ¼ Cup Raw Mango - cut lengthwise (Julienne) - Optional
- ¼ Cup Roasted and crushed peanuts
- 1-2 Thai Red chilli or chilli of your choice
- 2 tablespoon Sesame Oil
- 1- inch ½ tablespoon ginger grated or finely chopped
- 2-3 cloves 1 tablespoon of garlic grated or finely chopped
Sauce
- 4 Tablespoon Diluted Tamarind Juice or 1 tablespoon tamarind extract
- 2 tablespoon Soya Sauce - Gluten-Free can replace with Tamari Sauce
- 1 tablespoon Red Chilly Sauce
- 1 tablespoon Honey
- 1 tablespoon Sriracha Sauce - - Can be replaced with Red chilly sauce
- 1 tablespoon Lemon Juice
Cooking The Rice Noodles
Cook the Rice Noodles as per package Instructions
I have added the rice noodles in hot boilng water.
I let it sit for 10 minutes until they are 90 percent cooked.
Assembling/Cooking Vegan Pad Thai
In a wok, add in the oil.
Once hot add in the onion, garlic and ginger.
Sautee it on high for 1-2 minute.
Now add in the carrot and mushroom and cook for 2-3 minutes on high. Add the veggies in the order of crispness.
Add in the capsicum and cook for 1 minute.
Now add the sauces to mix everything.
Add the noodles and mix
Add raw mango (if using), peanuts and give everything a nice mix.
Serve it hot.
- Standard US Size Cups Used
- Please read substitutes for gluten-free Ingredients.
- Be sure to use certified gluten-free rice noodles
Disclaimer:
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only.
It varies depending upon the product types or brands.