September 22, 2014
Hi everyone and happy weekend! Today I’m sharing one of my favourite vegan dishes which I love to have for lunch or dinner (and once I even had it for breakfast lol!). It’s a vegan, low-carb, eggless, refined sugar and gluten-free pad thai featuring shirataki noodles and a delicious sauce made with baobab powder instead of the usual tamarind paste. This pad thai is sooo tasty and very quick to make. It’s also perfect as an on the go lunch idea for work and my recipe makes 1 large or 2 small servings.
Usually pad thai is made with rice noodles, but I’m using shirataki noodles in this particular recipe because unlike rice noodles, they are much faster to prepare. Shirataki noodles also have 0 carbs and 0 calories! If you like you can of course use rice noodles instead but you would have to soak them in hot water first. Shirataki noodles also come in different shapes. I’ve made this pad thai with both thin and thick shirataki noodles and actually prefer the thin ones, but I didn’t get the chance to go to the Asian supermarket which is why I’m using thick ones today. If you want to make this pad thai, I suggest the thin ones! For the sauce I’m using baobab powder (you can of course use tamarind paste), gluten-free tamari and agave, which makes this pad thai gluten and refined-sugar free. You can also use regular soy sauce if you don’t mind the gluten and maple syrup or another sweet syrup you have on hand instead of agave. I’m also using some textured vegetable protein mince instead of egg (which is what is usually used in a pad thai) and absorbs so much flavour from the sauce. I prepared it by simply soaking it in some hot water for a minute or two to soften it and then squeezed out the water with a strainer. You can leave it out if you prefer or if you can’t get a hold of any.
free of refined sugar
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