I apologize for the photo quality, as I didn’t have time to grab my DSLR the night I made this. Plus the lighting in my kitchen was less than ideal for a quality photo-shoot (it was after 10:00pm). So without further ado, here is my take on a soy-free pad thai using my favorite soy sauce replacement; coconut aminos! Coconut aminos is made from the sap of the coconut tree and has a softer, but similar taste to soy sauce. It’s quite salty but is minimally processed and rich in essential amino acids, especially the raw enzyme rich Coconut Secret brand (my unsolicited opinion). I splash it onto warm brown rice noodles with stir-fried veggies and spices for instant delicious take-out worthy food–all while enjoying a night in. I know authentic pad thai doesn’t usually incorporate curry, but I love the warmth it adds to the dish and since I don’t use fish sauce, I decided the curry could give it a unique kick in the place of it. I also add kale for some green goodness and an unexpected healthy twist.
Soy-free Vegan Pad Thai (gluten-free, dairy-free, vegetarian, vegan).
- 1 box Thai Kitchen Brown Rice Noodles (or your favorite gluten-free long, skinny noodles).
- 1 can organic diced tomatoes
- 1 medium onion, diced
- 3/4 cup chopped fresh kale
- 2 cloves garlic, minced
- 2 tablespoons olive oil, plus more for coating noodles later (optional).
- 1/3 cup sliced water chestnuts
- 1/4 cup roasted pine nuts
- 2 tablespoons coconut aminos (or more to taste).
- 2 teaspoons Simply Organic curry powder (or your favorite brand of curry powder)
- 1/4 teaspoon ground white pepper
- 2 tablespoons water from the noodles (adds starch to thicken the sauce).
- Salt and freshly ground black pepper to taste.
- Using a saucepan filled with hot water, soak the Thai kitchen brown rice noodles for at least 5 minutes to soften. (I use the whole box, which consists of 4 individual packets). Be sure to save 2 tablespoons of this pasta water after soaking is finished to add to the sauce.
- While the noodles are softening, add olive oil to a large skillet and heat over medium heat for 1 minute. Add the onion, garlic, and water chestnuts and heat for about 2 minutes or until onions are slightly softened.
- Add the diced tomatoes from the can, (fresh can be used as well, but the juice from the can helps create a nicer sauce), kale, pine nuts, spices, and coconut aminos. Saute over medium heat for 3 to 4 minutes.
- Add the softened brown rice noodles and any additional olive oil to coat them and reduce sticking. Mix well over low heat for 2-3 minutes.
- Optional: For a spicier dish, add a dash of cayenne pepper right at the end and mix thoroughly. Serve hot.