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30 minute vegetarian meals
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Gluten Free Pad Thai

This Gluten Free Pad Thai is saucy, protein-packed and only takes 30 minutes to make!
Course Main Course
Keyword gluten free noodles, pad thai, tofu, vegan pad thai, vegan protein
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 227 g Pad Thai Noodles (I like Lotus Foods)

Tofu

  • 175 g extra firm tofu (half of a 350g block)
  • 1 tbsp oil (for the pan)
  • 1 tbsp nutritional yeast
  • 1/8 tsp turmeric
  • salt and pepper to taste

Veggies

  • 1 clove garlic
  • 1 red pepper (thinly sliced)
  • 1-2 carrots (thinly sliced/ spirialized)
  • handful of bean sprouts
  • 2 green onion (thinly sliced)

Sauce

  • 1 tbsp arrowroot starch
  • 3 tbsp water
  • 1 tbsp sesame oil
  • 3 tbsp tamari
  • 3 tbsp coconut sugar
  • 1 tbsp sriracha
  • 2/3 cup vegetable broth

Toppings

  • juice of 1 lime
  • handful of chopped peanuts

Instructions

  • Pasta: Begin by bringing a pot of water to a boil. Once boiling, add the pasta in and follow the package instructions until al dente.
  • Tofu Scramble: While water is boiling for the pasta, heat a medium pan over medium heat and add 1 tbsp of oil. Once hot, begin breaking up the tofu with your fingers and add the crumbled pieces to the pan. Break the pieces further apart by using a wooden spoon. The size is a personal preference. After a few minutes, add the nutritional yeast, turmeric, salt and pepper to the tofu. Continue to cook until the tofu begins to brown a little, but you dont want it to completely dry out. Set aside.
  • Veggies: Heat a pan over medium heat and add a small amount of oil. Thinly slice the pepper (option to use a mandoline slicer) and chop the garlic. Add both to the pan and saute for 5 minutes. While the pepper and garlic are cooking, cut the carrots with a mandoline or a knife and thinly slice the green onion and set them aside to be added at the end as fresh veggies along with the bean sprouts.
  • Sauce: Begin by making the slurry- add 1 tbsp of arrowroot starch to a bowl with 3 tbsp of water and let sit for 5 minutes. Whisk them together to remove any clumps. Set aside. In the same pan that the pepper and garlic were in (remove them into the tofu pan for the time being), heat 1 tbsp of sesame oil over medium heat. Add the tamari, coconut sugar, sriracha and vegetable broth. Bring to a slight boil while whisking. Then remove the pan from the stove and add in the slurry right away and whisk. The sauce should instantly thicken. If the consistency of the sauce gets kind of "gluey" add in 2-5 tbsp of water to help thin it out. You want the sauce to be thick but smooth and not gluey. If your sauce does not thicken. Add it back to the stove and bring to a slight boil, while whisking constantly until it does thicken.
  • Assemble: Drain the water from the pasta, and add the pasta to the tofu, pepper and garlic pan. Add the carrots and top with the sauce. Toss the sauce evenly over the noodles, tofu and vegetables. While dishing out, top each bowl with green onions, bean sprouts and peanuts. Juice 1/2 lime over each bowl. Best enjoyed fresh.