To honour the fact that I worked this weekend and didn’t grocery shop or meal prep (yup! It happens. Life gets in the way sometimes!) I’m posting a throwback to my glass noodle pad Thai recipe. Most pad Thai sauces use fish sauce for the salty component, but I made this version without it, so it’s completely vegan/vegetarian friendly. If you wanted a fully vegan recipe, you would just have to omit the egg.
Not vegan or vegetarian? You can replace the tofu with chicken or shrimp. Super easy. Super fast. Super healthy!
- 8 ounces Korean glass noodles (aka sweet potato starch noodles)
- Sesame oil
- 3 cloves garlic , minced
- 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
- 2 eggs
- 1 cup fresh bean sprouts
- 1 red bell pepper , thinly sliced
- 2 large carrots julienned
- 1 can baby corn diced
- 3 green onions , chopped
- 1/2 cup dry roasted peanuts
- 2 limes
For the Pad Thai sauce:
- 4-5 tbs low-sodium soy sauce
- 4-5 tbs coconut sugar
- 2 tbs rice vinegar
- 1 tbs Sriracha or more, to taste
- 2 tbs creamy peanut butter
- Cook noodles according to package instructions, just until tender. Rinse under cold water.
- Mix the sauce ingredients together. Set aside.
- Heat oil in a large saucepan or wok over medium-high heat.
- Add the shrimp, chicken or tofu, garlic and bell pepper and carrot. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
- Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook. Add the baby corn and cook 4 more minutes.
- Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
- Top with green onions, extra peanuts, and lime wedges. Serve immediately and enjoy!