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Vegetarian Pad Thai (Gluten Free)

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Vegetarian Pad Thai (Gluten Free)
4 servings Medium
Total: Active:
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Ingredients (15)

  • 6 ounces mung bean noodles
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 1 head broccoli, chopped into small spears
  • ¼ cup water
  • 3 cloves garlic
  • ½ teaspoon celtic sea salt
  • 1 tablespoon sesame oil
  • 1 tablespoon agave nectar
  • 1 tablespoon ume vinegar
  • 1 tablespoon arrowroot powder
  • 1 tablespoon water
  • ¼ cup scallion, thinly sliced
  • 1 tablespoon cilantro, finely chopped
  • ¼ cup peanuts, roasted and chopped
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This Gluten Free Pad Thai is one of my family’s favorite dishes. Add a heap of grilled chicken or sea food and you have a delicious high protein meal.

Top with your favorite protein: chicken, seafood, tofu, etc.


  1. 1Bring water for noodles to boil in a large pot
  2. 2Cook noodles according to instructions on package, then drain and set aside
  3. 3In a large skillet, heat olive oil, then add onion
  4. 4Saute onions for 10-15 minutes, over medium-low heat until lightly browned
  5. 5Add broccoli and ¼ cup water
  6. 6Cover pan and saute 5 minutes or so until broccoli turns bright green and begins to soften
  7. 7Stir in garlic and salt
  8. 8Then stir in sesame oil, agave and ume vinegar
  9. 9In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps
  10. 10Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan
  11. 11Place noodles on individual plates, then top with broccoli mixture
  12. 12Garnish with scallions, cilantro and peanuts
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