Homemade Pad Thai has never been easier or healthier with our Spicy Sesame Pad Thai recipe. Gluten-free rice vermicelli cook quickly without boiling, while lots of crisp vegetables are sautéed and an easy, flavorful sauce is mixed up. Toss them all together in a pan with whisked eggs and you’re ready to dish in minutes.
Spicy Sesame Pad Thai
- 8 oz rice vermicelli
- ¼ cup Chosen Foods 100% Pure Avocado Oil
- 1 tbsp rice wine vinegar
- 1 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp honey
- 1 lime juiced
- 2 carrots sliced into matchsticks
- 1 large radish sliced matchsticks
- ½ large red onion sliced
- sea salt & pepper to taste
- 3 cloves garlic minced
- 4 + eggs whisked
- Chosen Foods Spicy Sesame Oil
- Chosen Foods Toasted Peanut Oil
- For serving: bean sprouts, scallions, cilantro, and chopped peanuts
In a large bowl, cover the rice noodles with hot water. Toss them gently to mix and submerge them. Set them aside (minimum 10 minutefor later use.
In a small bowl, combine the Pure Avocado Oil, rice wine vinegar, fish sauce, tamarind paste, honey, and lime juice. Whisk well and set aside.
Heat a large skillet over medium high heat. Spray well with Avocado Oil Spray and add the sliced carrots, radish, and onion. Sprinkle with sea salt and pepper, to taste. Saute until soft and translucent, about 5-10 minutes. Add the garlic and stir again.
Drain the rice noodles and add them to the sautéed vegetables, along with the reserved sauce. Stir to coat. Add the eggs and continue to stir until the eggs are cooked and the noodles have absorbed all the sauce.
Portion into servings. Top with Spicy Sesame Oil and Roasted Peanut Oil. Garnish with bean sprouts, scallions, cilantro, and chopped peanuts, as desired. Enjoy immediately!