Better than takeout PAD THAI (vegan, shrimp, & gf options)

Skip the takeout best ever PAD THAI (vegan, #gf, & shrimp versions) Thai is our go-to takeout towards the end of the week when we don’t feel like cooking-yes that happens here too. DON’T DO IT! Here’s an easy dinner using everyday ingredients. It’ll take as long as UberEats to deliver so why not give it a try!? Plus this one is packed with veggies, protein, & fiber: the magical trifecta of nutrients. 

The thing I miss about living in LA besides the weather and the outdoor activities year round, is the food scene. I love any and all Asian and Asian-inspired food. In the city of angels, there was a vibrant Asian food scene that in my opinion was the best you’ll find in this country. 

My favorite spot was a little Thai restaurant with all the beach vibes and the freshest, made healthy, Thai food. 

I haven’t had the luck of finding such a place out here in the burbs, so I decided to experiment with various Thai recipes and came up with what’s become one of our favorite pad Thai-inspired dishes. I’ve lightened up the traditional recipe for you. This is a friendly recipe for anyone with dairy allergies-a reason most people can’t indulge in Thai cuisine and of course made a gluten free version as well. 😉 

BENEFITS OF THIS DISH: talk about a vitamin C burst with the red bell peppers and a superfood bonus with the bean sprouts which are also high in vitamin C, protein, B vitamins and get this-anxiety reducing bioflavanoids. You’re also getting a ton of fiber from the brown rice noodles. Not to mention protein from the shrimp & tofu. 

I love to serve the pad thai with lightly sauteed baby bok choy in olive oil.

VEGAN PAD THAI

INGREDIENTS

• 7 ounces brown rice pad thai noodles (almost entire pack of Lotus Foods pack) or kelp noodles for lower carb/keto option

• 2-3 tbsp extra virgin olive oil or vegetable oil

• 16 ounce block extra-firm tofu, pressed and cut into 1/2 inch cubes

SAUCE

• 4 tbsp liquid aminos

• 2 tbsp rice wine vinegar

• 4 tbsp pure maple syrup

• 2 tbsp fresh lime juice

• 1 tsp Sriracha hot sauce

VEGGIES

• 1 cup julienne sliced carrots, about 3 carrots & 1 medium red bell pepper

• 3 green onions, chopped

FOR SERVING

• 2 limes, cut into wedges

• 1/2 cup cilantro, chopped

• 1/2 cup crushed or chopped peanuts

• 1 cup mung bean sprouts, optional

PREPARATION

1) Prepare all of your ingredients before you begin. Slice the carrots, chop the green onions, cilantro and the peanuts. Press your tofu if needed (I like to get the vacuum packed extra-firm tofu so no need to press it), and then chop into 1/2 inch cubes.
2) Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.
3) Make the sauce: Stir all the sauce ingredients together in a small bowl. Set aside.
4) Fry the tofu: In a large pan (you can even use the same pot you boiled the noodles in), heat the oil over medium-high heat. Add the tofu, and fry it until all sides are golden brown.
5) To the pan with the tofu, add the noodles, sauce, carrots, green onions and half of the cilantro. Stir as it warms up.
6) Serve immediately, sprinkling peanuts and more cilantro on the top of each serving, with lime wedges and bean sprouts on the side. Squeeze lime juice to taste before eating. Yum!

SHRIMP PAD THAI

INGREDIENTS

• 5 oz brown rice noodles (a little over half of the Lotus Foods pack) or kelp noodles for lower carb/keto option

• 2 tbsp extra virgin olive oil or vegetable oil

• 1 lb. wild caught deveined shrimp

• 1 cup julienne sliced red bell peppers

• 2 cup carrots sliced into thin pieces

• 1/2 cup chopped white onion

• 1 tbsp garlic minced

• 1 cup Bean sprouts

• 2 eggs

SAUCE

• 1 tbsp organic smooth peanut butter

• 2 tbsp raw honey

• 2 tbsp lime juice

• 1.5 tbsp rice wine vinegar

• 2 tbsp fish sauce (Redboat is a great brand)

• ¼ cup coconut aminos or liquid aminos or even low sodium soy sauce is a good option

FOR SERVING

• 1/4 cup green onions sliced thinly

• ⅓ cup peanuts crushed or chopped

• red pepper flakes (optional, but you know we like the heat in my family!)

• lime wedges (optional)

• cilantro (optional)

PREPARATION

1) In a large sauté pan, heat olive oil over medium-high heat. Add in shrimp to the pan and cook over medium high heat for 2-3 minutes until completely golden and cooked!

2) While shrimp are cooking, bring a pot of water to a boil + cook rice noodles according to the directions on the package

3) Remove shrimp from pan and set aside in a large bowl so they stop cooking and don’t become chewy. Try to leave the oil behind in the pan.

4) Whisk together the sauce ingredients + set off to the side. Chop vegetables.

5) Add in peppers, carrots, garlic and onion to the oil and sauté uncovered for 10 minutes. After 10 minutes, stir in bean sprouts and cook for an additional 2 minutes.

6) Push vegetables to one side of the pan + crack eggs into the pan. Scramble eggs until cooked, approximately 2 minutes.

7) Stir veggie / egg mixture together. Remove from the pan and set aside with the shrimp.

8) Add the sauce mixture to the empty pan (you do not need to clean the pan!) and bring to a boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.

9) Add cooked veggies, cooked shrimp and cooked noodles into the pan with the sauce and toss to combine.

10) Garnish with peanuts. Optional garnish: lime, cilantro, green onions.

BUON APPETITO!