Snacks & Sharing, Stir-Fry Pad Thai (Glass Noodles Version)

Snacks & Sharing, Stir-Fry

Pad Thai (Glass Noodles Version)

thaital-pad-thai-31

Pad Thai is possibly one of the most popular dishes amongst new travelers in the kingdom of Thailand, and it seems to be a top pick as a evening snack for a lot of people no matter how long they have been in Thailand. If you are unfamiliar with the dish it is a stir-fry of noodles and bean sprouts with a sweet tamarind sauce often served with lime and nuts.Nutrition Facts

It is often sold as a street food made with low quality instant noodles, dried prawns and lacings of MSG, so it can often be off the menu to many people because of this, our version is a cheap and easy gluten free recipe that tastes authentic and of course is vegan.

Vermicelli noodles are used in this recipe, they are gluten free and are sometimes called ‘glass noodles’ because of their appearance. If you don’t like these noodles, you can always use thicker rice noodles and follow the same method, it will be just as good!

Pad Thai (Glass Noodles Version)
Print Recipe
Sweet and tangy, this quick stir-fry and glass noodles dish is a classic for budget travelers. With spring onion, cabbage, carrot and a sweet tamarind pad thai sauce this is great for a light meal or snack.
Servings Prep Time
4 Plates 15 Minutes
Cook Time
5 Minutes
Servings Prep Time
4 Plates 15 Minutes
Cook Time
5 Minutes
Pad Thai (Glass Noodles Version)
Print Recipe
Sweet and tangy, this quick stir-fry and glass noodles dish is a classic for budget travelers. With spring onion, cabbage, carrot and a sweet tamarind pad thai sauce this is great for a light meal or snack.
Servings Prep Time
4 Plates 15 Minutes
Cook Time
5 Minutes
Servings Prep Time
4 Plates 15 Minutes
Cook Time
5 Minutes
Ingredients
Servings: Plates
Instructions
  1. Prepare your Vermicelli glass noodles by soaking them in some fresh filter water
  2. Wash and prepare your spring onions, slicing them and removing the roots
  3. Add all of the spring onions green shoot also
  4. Slice up the cabbage finely with a guillotine
  5. Use a knife to get all the small parts
  6. Peel your carrot next, this can be made easiest using a peeling tool that creates slivers like shown here
  7. Check the glass noodles are soft, and then drain them. Now all your ingredients are ready to cook!
  8. Heat up some sunflower or branseed oil in a large frying pan or wok
  9. Add the carrot to stir-fry, keep it moving in the pan
  10. Add the cabbage and keep turning the contents of the pan, keep the heat a medium heat to avoid over heating the oil.
  11. Add the spring onions and bean sprouts now and mix it all up
  12. Squeeze in one of the Limes, mix and stir-fry for around 2-4 minutes, do not over cook try to keep the vegetables partially raw.
  13. For a moment decant the contents of the pan into a container or plate and get the glass noodles to hand
  14. Add the glass noodles to the pan an start frying them, add a splash more oil if needed and turn up the heat
  15. Drop the rest of the stir-fried veg back in on top the glass noodles and mix it up
  16. Add in the pad thai paste, finding one shouldn't be difficult as it is vegan by default. There is a possibility that they will add a lot of salt so look preferably for a 'jae' alternative from a chinese vegan grocery supplier that is likely to be more bland and not contain as many ingredients.
  17. MIx this up and add a splash of black bean sauce to taste for seasoning
  18. Add a sprinkling of chilli flakes and freshly crushed black pepper to enrich the flavours further and give it some peppery heat.
  19. Mix it all up for a final time making sure everything got a coating,
  20. Serve with a slice of fresh lime to accompany the dish
  21. A small pile of crushed peanuts are usually included in the deal also
  22. Perfect served with freshly squeezed passion and mandarin juice or lime water, enjoy as a snack or meal! This recipe should make enough for 4 plates.
Recipe Notes

The pad thai paste is just a Radish, Tamarind, Tomato and Vinegar paste that can be made easily and let to chill. Store bought alternatives should primarily be vegan but may contain preservatives.

This dish is gluten free if cooked with vermicelli glass noodles as the recipe specifies.

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