Thanks to Recipe Tin. I used coconut noodles to make it low carb and it was delicious. I reduced coconut sugar to 1 tbsp and it made little difference to the final results. There is fish sauce, otherwise vegetarian.

Caution: let the noodles soak until soft for best resultsAdd Pan Thai or soy sauce for best results

I found this recipe on the pinch of yum site originally as a Vegetarian phad thai, a small tweak to convert it to Vegan.

sure to tantalize ur taste buds :hungry

This pad thai recipe uses commonly stocked ingredients like ketchup and Worcestershire sauce to mimic the flavor of tamarind, brown sugar in lieu of palm sugar, and crushed red chili flakes (like the kind you use on pizza and pasta) to provide the heat normally brought to this dish by Thai chilies.Unfortunately, there is no good substitute in my opinion for the rice noodles that are the heart of this dish. Luckily, they are light, ship inexpensively, and keep forever. If you don't have an Asian market nearby where you can buy them in person, you can order them online from web retailers like amazon. You might even be able to find them at your neighborhood Cost Plus (World Market). But don't discount the Asian section of your grocery, either. With the increasing popularity of so-called *ethnic* cooking, new ingredients are popping up everywhere.The recipe is for 2 to 3 servings. If you want to double it, I recommend just prepping two separate batches for the best result. As with any stir-fry type dish, smaller batches produce a better result because the heat doesn't get diluted by too many ingredients in the pan.

Restaurant pad Thai is always packed with sugar and oil which is not healthy. The trick to make this dish really sugar free yet not compromising its flavor is to release natural sugar from carrots and onion by sautéing them in a wok for longer time until they are nearly caramelized.

#Mycookbook I love thai food and have been playing around with flavors in the kitchen to make this dish more simple. Quick to make and super delish! You don't need to use shrimp, add whatever protein you wish :)

I love Thai foods, even though I’m not Thai. For time to time in my kitchen I prepare Thai foods. They are simple and delicious 😋

Oh Thai food... I just can’t.

I love Pad Thai! The flavors are so robust: Spicy! Salty! Sweet! Sour! Preparing this dish takes a little time, but it’s so much better than take-out (healthier, too, since this version is far less oily).I started with a recipe from the “Tastes Better From Scratch“ website, but made several changes.I don’t have a wok, so I chose to cook components separately before combining them in a big pot and allowing the flavors to mingle. Don’t skip drizzling some lime juice on the dish before it’s served. That burst of acidity elevates the favors! My only other tip would be to not oversoak your rice noodles. And don’t boil them either! They’ll fall apart as you’re mixing them and you’ll likely end up with a gluey texture. 😣#Spicy #Dinner #Noodles #Asian

Pad Thai is one of my favourite meals, but I never used to cook it myself, because I did not want to deal with the complications of a sauce(tamarind paste, oyster sauce etc.). So, drawing inspiration from several online recipes I came up with this easy recipe involving a store-bought sauce. Hope you'll like it!

I went to a restaurant in my town and they made the best Pad Thai I've ever had. I've been to several places since that never can match up. I tried this recipe I found and altered it to find it tastes the same! I am so happy!!