Susan of Peas and Love here! When we order take out in our household we always default to local, yummy Thai and end up getting Pad Thai all the time. I ended up ditching that plan to make it myself and enjoyed the taste without it being laced with other stuff I probably don’t want to know about. The result is a light sweetness, tangy and less sauce-drenched dish that still evokes the beaches of Thailand we enjoyed last Christmas. Not to mention, it doesn’t take much and is quite easier to make at home than you think!
Gluten-Free and Veggie Pad Thai
8 oz. Pad Thai Rice Noodles, cooked
4 Tbsp. Canola Oil
2 Garlic cloves, minced
4 Shallots, sliced
1 egg, lightly beaten (feel free to skip the egg to make this dish Vegan)
1 cup spiraled Carrots or Zucchini
3 Tbsp. Cilantro, chopped
3 Tbsp. Parsley, chopped
2 Tbsp. Cashews, chopped
4 Tbsp fresh squeezed Lemon juice
3 Tbsp Fish Sauce
2 Tbsp Agave Nectar
1 tsp Chili Pepper Flakes
Mix all ingredients together and set aside
First, bring noodles to a boil and cook for 5 minutes (don’t leave them in longer or they will fall apart when tossed later!) Drain and rinse with cold water, and set aside. In a skillet or pan add the oil, garlic and shallots and cook together over low heat for 2-3 minutes. Then drop in the egg and bring to a light scramble. Add the cooked noodles and sauce together and toss well, until nicely integrated. Lastly turn off heat and throw in the carrots, cilantro, parsley and cashews. Serve with extra slices of lemon and fresh sprigs of parsley.
Serve and enjoy!
Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming