About four years ago I made Asian-style noodles for the first time. Since then, the recipe has changed a bit. Or a lot. I got slightly obsessed with Pad Thai and so I developed a recipe for pad thai-style rice noodles. They are one of my favourite quick meals.

Asian food never fails to impress

One of the big reasons I became a fan of Asian food is because a lot of it is originally vegan. I especially love Indian food, but Pad Thai can easily compete with it. 

Another reason is that Asian food is really simple to prepare and vegan dishes are satisfying and bursting with umami. The health aspect is also a big part of my adoration. All the veggies and vegan foods like tofu, tempeh, and seitan make Asian cuisine my no. 1 choice.

It was summer three years ago when a friend of mine said we should make Pad Thai for lunch. I was already making a version of rice noodles, but not Pad Thai. She prepared most of it (I only cut the veggies) and I was blown away. So simple yet so satisfying, this meal became one of my all-time favourites. As much as I loved Asian food at that time I wasn’t an expert at all. 

I am still not an expert although I wish to be. But I do know crucial differences between cuisines and I can confidently say that Thai and Indian cuisines steal my heart every time. 

Pad Thai-Style Rice Noodles – why not just Pad Thai?

Pad Thai-Style Rice Noodles

Fast and easy recipe for gluten free pad thai-style rice noodles. Fresh, summery dish for busy people who crave delicious lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course dinner, lunch, Main Course

Cuisine asian

Servings 4 people

Ingredients

  

• 225 g rice noodles (wholemeal) = one pack
• 1 carrot
• 1 onion
• 100 g cabbage white or red
• ½ red bell pepper
• 3 cloves garlic
• 200 g tofu natural
• ground peanuts as much as you want

Sauce

• 2 tbsp lemon juice
• 3 tbsp tomato purée
• 2 tbsp soy sauce
• 1 tbsp agave syrup
• pinch chili

Instructions

 

• First, prepare vegetables. Cut carrots into sticks, chop onions and garlic, cut red bell pepper into strips, and cabbage into thin strips. Cut everything very thin so it will cook fast.
• Cut tofu into dices, about 1×1 cm.
• Prepare the sauce: mix all the ingredients in a bowl with a whisk so they all combine well.
• Boil up water for noodles. Soak them for as long as the package says. You will add them into the pan and stir fry them, so soak them a little less than the package says (if it says how long you need to soak them for stir-frying, then follow that instruction). Strain your noodles and add a few drops of sesame seed oil or coconut oil to the pot and mix, so they don't stick together.
• Warm up a little sesame seed or coconut oil in a non-stick pan or wok. Add onions and garlic to a pan and sautée for a few minutes. If you want to prepare it without oil, then add onions and garlic to a pan and start warming it up. When it starts smelling nicely start mixing with a wooden spoon.
• When onions and garlic get a golden colour, add vegetables. Stir fry it so they soften a little.
• Add noodles to your pan and stir fry it for a minute. Pour the sauce over your noodles and mix again. Sprinkle ground peanuts over in and roughly stir them in.
• Serve with more peanuts, spring onion on top, and a slice of lemon or lime on the side.

Keyword asian food, asian style, pad thai, pad thai noodles, rice noodles, vegan asian food, vegan pad thai