Noodle dishes are the ultimate comfort food. But you don’t always have to settle for a bowl of creamy, cheesy starch to satisfy cravings for a feel-good meal. This simple pad Thai recipe is light yet full of exotic – but not overpowering – flavor that triggers instant “Mmmms” without leading to regretful, empty-bowl blahs. While the traditional version is made with fish-based sauce, this creation combines sweet, tangy and spicy ingredients like maple syrup, apple cider vinegar and a pinch of cayenne to keep it vegan.
Vegan Pad Thai
Ingredients
3 Tbsp. coconut oil
1 Tbsp. minced garlic
1 Tbsp. apple cider vinegar
1 Tbsp. coconut sugar
1 Tbsp. maple syrup
Dash of cayenne pepper (or ¼ tsp. red pepper flakes)
2 cups bean sprouts
4 green onions, diced
1 lime
1 8-12 oz. pkg. rice noodles
½ cup roasted peanuts (crushed)
Directions
- Over medium heat, warm coconut oil in wok or large frying pan.
- Add garlic and half of green onions to pan and stir fry for 40 seconds.
- Add rice noodles and stir fry for 3 minutes. (Note: Check noodle packaging first, as some may require soaking or cooking before use.)
- Add coconut sugar, maple syrup, apple cider vinegar, cayenne pepper and bean sprouts. Stir fry for 2 minutes or until noodles are cooking and all ingredients are well blended.
- Arrange mixture on dishes and top with fresh-squeezed lime juice and roasted peanuts.