20 minute gluten-free & vegan pad thai
So...I'm gluten-free again. It sucks. (JK, but seriously.)
My doctor could tell I was eating gluten right off the bat. Our conversation went like this:
"WHY have you been eating gluten?!" "BECAUSE I KNEW THIS DAY WOULD COME." "...fair enough"
To be fair, I was savoring my last days in New York by eating pizza, dumplings, and Levain cookies. (Huge no-no for Lyme patients, but #YOLO.)
Anyways, I hesitate posting recipes because I don't want to become a food blogger or one of those people that tries super hard TO be one.
But there aren't enough gluten free recipes out there, I missed Pad Thai, so I decided to make my own rendition. I had friends asking for the recipe, so here it is!
Ingredients: 1 package 12-14 oz. gluten free linguini 4 French onions 1 red bell pepper, chopped in 1/4 inch strips (or however long you want, I don't care) 1 cup chopped carrots (I just used baby carrots I had) 2 stalks celery, chopped (honestly you can use more or less if you want) 4 cups vegetable broth, or you can just even use water 1/2 cup chopped onion 1 tsp ginger
To top: GF soy sauce Gluten-free peanut sauce (available at even Walmart) Lime slices
1. Dump all of those ingredients into a big pot. Boil until noodles are al dente. Yeah, that's it. Boom. If you want any other veggies, throw 'em in there.
2. Drain in sink, rinse if desired
3. Dump back in pot, add peanut and soy sauce to taste and serve!
Add cilantro and lime to garnish.
That's it. So easy even I can do it. And that's saying something.
Alright, now go and enjoy, my gluten free loves!