4 Reviews

Soooooo delicious! Made a few tweaks (simply because those were the ingredients I had at home): instead of rice noodles: sweet potato-noodles, instead of gluten: tofu, and added a banana flower.... yummmm! Thank you Vegan Dave, can't wait to eat it again. Cheers from Rome, Italy

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r.widmer October 01, 2013

Good QUICK lunch. I whipped this up in 10 minutes with leftover rice noodles! I halved the recipe, and used tofu for the gluten as it's what I had (also great!). I thought the heat was perfect, but I would up the other spices next time, and it definitely needed more then a pinch of salt. I will be giving this a another go around though!

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Nikoma April 17, 2011

WOW! Easily the best Pad Thai I've ever made and going straight into my ~ENCORE~ cookbook reserved for the best of the best. I did make some changes, but believe the essence of the recipe solidly remains. I didn't use gluten or red pepper flakes, used peanut instead of coconut oil, and roasted my red peppers. My husband and I both loved it, but he didn't have seconds... he had FOURTHS! Thank you bunches, Vegan Dave, for this great go-to version of lovely dish. Encore! *Made for PAC Fall 2008*

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Sandi (From CA) October 06, 2008

I made this for my entire family (some of whom are non-veg) and we all loved it! I left out the gluten (didn't have any handy) and crunched up the peanuts first. I also used peanut oil instead of coconut oil, since I had that on hand. An 8oz package of pad thai rice noodles was plenty for four servings. Excellent recipe! We'll make it again!

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Mountain Bike Mom September 11, 2008
Vegan Pad Thai