Can't get enough of Thai Cuisine? This recipe is very easy and ultimately plant-based.
Before I actually followed a plant-based diet, I thought my food would be limited to greens. I was hesitant at first, but then when I realized I could make a lot of variations from Thai, to Chinese, to Korean, to Vietnamese, I got excited.
This recipe is very easy, but if you’re counting your calories and you have a calorie intake limit, I would suggest to limit your serving to 100g per meal as rice noodles tend to have more calories than 1 cup of brown rice.
The ingredients you will need in this recipe are simple. Though an authentic Pad Thai uses Tamarind Paste, my recipe uses lime for the acidity (this is easier to find in local markets).
Preparation Time: 15 minutes
Serves: 6-8 servings / 150g per serving
Cooking Time: 20 minutes
FOR THE NOODLES
- 800 g Rice Noodles
- 8 cloves of garlic
- 1 bulb red onion
- 2 stalks leeks
- 1 bunch of coriander/cilantro
- 1 cup roasted peanuts
- 1/2 kg sprouted mung beans/sprouted mongo
- Dried Chili Flakes
- Salt and Pepper to Taste
FOR THE PAD THAI SAUCE
- Lime Juice (from 4 pcs. of lime)
- 8 tbsp. Hoisin Sauce
- 3 tbsp. Peanut Sauce
- 2 tbsp. Soy Sauce
- 2 tbsp. Coconut Sugar or Light Brown Sugar
- 4 tbsp. Chili Garlic Sauce (I used Lee Kum Kee)
- Cook Rice Noodles as per package instructions.
- In a clean bowl, mix together all the ingredients for the sauce.
- In a big wok, saute onions and garlic.
- Add in sprouted mung beans and stir-fry until beans are cooked through.
- Add in cooked rice noodles and pour in Pad Thai sauce.
- Top with peanuts, leeks, and coriander.
- Sprinkle chili flakes according to your spice preference.
- Serve with a wedge of lime.
HAPPY HEALTHY COOKING!!!