These pad thai noodles taste balanced and clean. First, you build a tamarind sauce that hits sweet, sour, and salty. Then you cook rice noodles fast on high heat for a glossy, restaurant-style finish.
Pad thai noodles with tamarind sauce, shrimp, egg, and crunchy peanuts. A balanced Thai noodle dish you can cook at home in 25 minutes.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C) 🔥.
Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Pad thai is one of Thailand’s most famous street foods. It balances sweet, sour, salty, and umami in one plate. Tamarind gives the signature tang. Fish sauce builds depth. Sugar rounds the edges. When you cook it fast on high heat, the noodles stay glossy instead of soggy.
These pad thai noodles work because you control the noodles and the heat. First, you soak noodles until flexible. Then you finish them in the wok with sauce. Next, you use small splashes of water to keep movement and gloss. Finally, you add sprouts and chives at the end, so they stay fresh and crisp.
Serve with:
