VEGGIE PAD SEW NOODLES- Vegan & Gluten-Free

Thai food is my absolute comfort food. I crave and indulge in it regularly. A lot of the time these cravings are satisfied by picking some up from a local restaurant…something I want to change. Don’t get me wrong, I still want to indulge frequently, I just want to indulge with a meal I’ve made myself. Not only is home cooking healthier but I can also make sure it’s 100% gluten-free. And after a recent bad gluten reaction from eating at my favourite Thai restaurant, I’m officially motivated to re-create my favourite dishes.

First on the list- Pad Sew!

After looking up how it’s traditionally made, I was no longer curious why it was my favourite. The sauce, when made vegan, is basically soy sauce, oil, garlic and sugar. Since I don’t consider sugar, fat or salt to be food groups, I knew I had some recipe tweaking to do. And tweaking I did:

Pad Sew-ish Noodles

I almost called this “Pad Sew-ish Noodles” because this sauce is not as sweet as traditional pad sew. But it’s just as, if not more, delicious so the name shall stay!

Veggie Pad Sew Noodles

Thick rice noddles smothered in savoury and mildly sweet sauce. Thai food made delicious and healthy!

Serves 2-4

Ingredients:

  • rice noodles*
  • bok choy*
  • 1 lg onion
  • 3 clove garlic
  • 1/4 cup Bragg’s Liquid Amino
  • 1/4 cup water
  • 2 tbsp molasses
  • 2 tsp vegan and gluten-free worchester sauce
  • 2 tsp sriracha
  • 4-6 drops sesame oil
  • 1 tsp sesame seeds, for garnish

Instructions:

  1. Bring a pot of water to a boil and cook rice noodles according to directions. 
  2. Wash and chop bok choy, onion and garlic.
  3. In a small bowl whisk together Bragg’s, water, molasses, worchester sauce and sriracha.
  4. Add onions to a frying pan with a spash of water and saute for 2-3 minutes, or until they begin to soften.
  5. Add the sauce (from step 3) along with the garlic and cook for 2 more minutes.
  6. Add the bok choy, cook for 2 more minutes, and then add the cooked rice pasta.
  7. Mix well so the noodles get covered in the sauce and then remove from heat.
  8. Stir in the sesame oil and it’s ready to serve- don’t forget to garnish with sesame seeds!
* Use whatever ratio you like of noodle to bok choy. The sauce will yield approximately 3/4 cup, so make less noodles/bok choy if you like a lot of sauce and more noodles/boy choy if you prefer your noddle dishes lighter on the sauce.

Pad Sew-ish Noodles

xoxo Erin

Nutritional Information:

Calories: 32.5, Fat: 0.25 g (0 g saturated), Carbohydrates: 7.5 g, Fiber: 0 g, Sugar: 7 g, Protein: 0 g

Nutritional information is for pad sew sauce only and based on serving size of 3 tbsp (1/4 of recipe).

You May Also Like:

Thai Inspired Noodles                               Pineapple Cashew Curried Kelp Noodles

                  Thai Inspired Noodles                                                      Pineapple-Cashew Curried Kelp Noodle with Collard Greens

UPDATE! This recipe was shared at Whole Foods Wednesday, Wellness WeekendHealthy Vegan FridaysFull Plate ThursdaysTried and True RecipesTasty TraditionsWhole Food FridaysTasteful TuesdaysFoodie Fridays and Try a New Recipe Tuesdays.

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3 thoughts on “VEGGIE PAD SEW NOODLES- Vegan & Gluten-Free

  1. We will really enjoy this dish. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

  2. yum! We love Thai food at our house. Thanks for linking up to Tasteful Tuesdays and for the link back :o) Can’t wait to see what you bring next week. Emily @ Nap-Time Creations
    oh, and I just posted looking for some help with my blog… maybe you can offer some advice?

  3. Pingback: Top 10 Recipes & Goodbye 2013 | Sift, Stir & Savour

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