Almost Authentic Vegan Pad Thai

Oh how our family loves Asian food! And Thai food is no exception! If you're vegan, Asian food is a must. It's so easy to prepare and SO healthy!

We just discovered that our son most likely has a gluten allergy. Since he was a toddler, he has had raised bumps on his arms, thighs and cheeks, similar to little hard pimples. No doctor was ever able to diagnose him with a disease or disorder. Thank goodness these bumps don't itch, hurt or bleed. But now that he's 13 he's become a bit self-conscience of how they look.

​A few weeks ago, I was researching something about nutrition and just happened upon several articles about children with what is otherwise known as chicken bumps or in proper terminology Keratosis Pilaris. The way it was described fit exactly to what Caleb has. It is said that the only way to cure the affected skin is to go on a strict gluten-free diet. Or wait until he's 30 years old whereas the bumps usually dissipate. He's decided to try out the gluten-free diet! But with dishes like this delicious Pad Thai, going gluten-free will certainly go unnoticed.

​I'm sure you will love this dish! This quick and easy vegan Pad Thai is meat-free, dairy-free and gluten-free. It can be spiced up as much as you'd like and could be easily mistaken as authentic!

Vegan Pad Thai

​Vegan, Vegetarian, Gluten-free, Dairy-free

Prep Time: 20 min. | Total Time: 20 min.

Main Ingredients

​

• 8 oz. Wide rice noodles
• 1 Cup Bean sprouts
• 1 Cup Bok choy
• 1 Lime
• 1 Scallion
• 8 oz. Firm organic tofu
• ¼ Cup Crushed peanuts

Ingredients for Sauce

​

• 4 Tbs Soy Sauce + 2 Tsp Soy sauce
  
• 2 Tbs Hoisin Sauce
  
• 2 Tsp Sriracha
  

Directions

​Boil water in large pot, turn off heat and place rice noodles in pot. Leave for 3-4 minutes stirring a couple of times to prevent sticking. Rinse noodles in colander under cold water and set aside.

In same pot, cook cubed tofu in 2 tsp soy sauce until browned. Push tofu aside and add chopped bok choy to pot with 3-4 of tablespoons of water (oil replacement) for 1-2 min. Add remaining soy sauce, hoisin sauce and Sriracha. Next, add the rice noodles and mix until covered in sauce. Add bean sprouts and stir everything together until sprouts are slightly cooked. Next, give your noodles a taste test to see if they need anymore sauce. And lastly, serve with chopped scallions, crushed peanuts and lime wedge.

Please feel free to share with someone else through the links provided below.
And if you cook this dish, post a pic in the comments and give us your take on this amazing recipe!

​​​​​​​If you're not already following us, CLICK HERE
And join in on our wild adventures of culture, personality and fervor! ​​​​​​​​​​