I am trying to have a few more vegetarian meals as a family which can be a challenge when the boys are picking through their food looking for meat. They delight in chilli sauce challenges so they all have different sauces that they choose to add to these noodles, Thai sweet chilli sauce is popular and so is Indonesian sambal!
Normally Pad Thai would have chicken, prawns and fish sauce in it so in an effort to alter it to a vegetarian and gluten free dish I have used gluten free rice noodles and soy sauce and swapped the chicken and prawns for tempeh, fermented soy beans.
Once the prep is done this dish is prepared very quickly so I often do the prep before school ends to then throw it together later.
2 tablespoons sesame oil
2 red chillies, deseeded and diced
3 cloves garlic, sliced finely
20g fresh ginger, diced very finely
300g green beans, trimmed and halved
6 spring onions, trimmed and cut into 4 cm pieces
200g bean sprouts
70g fresh coriander, leaves and stalks
300g tempeh, cut into small chunks
Juice of 2 limes
80mls gluten free soy sauce
2 teaspoons brown sugar
600g gluten free rice noodles
2 eggs, beaten with 1 tablespoon sesame oil
Prepare the noodles as per instructions, refresh under cold water.
In a bowl, combine the lime juice, soy sauce and brown sugar, set aside.
Heat a large frying pan or wok over high heat.
Add the oil and once hot add the chillies, garlic and ginger, stir constantly.
Once fragrant, add the green beans and spring onions.
Cook for 2 minutes and then add the bean sprouts, coriander and tempeh.
Pour in the lime, soy and sugar mix, stir through and add the noodles. Combine well.
Pour in the egg mix and keep stirring until the egg has set.
Serve with a little more coriander on top.