Tangy Veggie Pad Thai (gluten free, dairy free, nut free)
Have you ever ordered Pad Thai and found yourself wishing there was more sauce, or less noodles, or more veggies and egg? Well now the classic Thai dish can meet your every desire when you use this super simple recipe and personalize it in whatever way you want! I call the sauce tangy because I’ve removed the sugar, leaving a deliciously fresh mixture of sour and salty flavors. But for a more traditional taste you can always add the brown sugar. Whip it up in 10 minutes and enjoy homemade Pad Thai exactly how you want it!
Noodles of choice (I made zoodles by spiralizing 2 zucchinis)
2 Tbsp fresh lime juice
3 Tbsp soy sauce/Tamari
1/2 Tbsp Sriracha
1 tsp fish sauce
1 Tbsp minced fresh ginger
2 Tbsp brown sugar, optional
3 scallions, white parts separated from the green parts
1 garlic clove, minced
2 large eggs, lightly beaten
1 package tofu, drained and cubed
Veggies of choice (I used bean sprouts, red pepper, and sugar snap peas)
Oil to coat pan
Start by making the sauce: mix together lime juice, soy sauce, Sriracha, fish sauce, ginger, and sugar if using. Stir well and set aside.
Heat 1 tsp oil in a skillet on medium high heat and add the scallion whites and garlic. Stir for about 30 seconds before adding the beaten eggs. Cook until eggs are almost set, about 30 seconds, and transfer eggs to a plate.
Add another 1 tsp oil to the pan and cook your tofu until golden brown on all sides. Add the veggies and scallion greens and cook for another 2-3 minutes until starting to soften. Then throw in your noodles/zoodles, the sauce, and the egg. Cook for another minute, just to heat up the noodles and the sauce, and then serve!
*Feeling fancy? Garnish with cilantro, crushed peanuts, and lime wedges.