This post first appeared on When’s My Vacation as a guest post!

I am always looking for new recipes to support my vegan & gluten-free lifestyle! I like to keep it relatively simple and easy. Luckily for you, I’m here to share a recipe!

A few weeks ago I set out to make myself dinner with whatever groceries (or lack thereof) that I had in the house. I had a box of Rice Noodles so I set out to make a Pad Thai Inspired Noodle Dish. It was very delicious, and I was upset that I didn’t write down what I did to make it. But that brings me to now… I just got a delivery of additional rice noodles (affiliate link) (I love the Amazon Subscription service!) so I thought it would be a nice time to recreate what I did before.

Now, I’m pretty sure that it is not the exact recipe, but my dinner was very yummy and I DID write down the recipe, so I thought I would share it with you!

Pad Thai Inspired Noodle Dish

Ingredients:

1 box Pad Thai or other rice noodles

2 bags of frozen vegetables (I used Asian medley) OR fresh, if you have time to prepare and steam them

For the sauce:

1 Tablespoon Wok Oil

1/2 teaspoon Pure Sesame Oil

1/2 teaspoon chopped garlic (1 clove)

3 Tablespoons Soy Sauce or gluten-free Tamari

2 Tablespoons Sriracha (or to taste)

1/2 cup crushed pineapple (can also be tidbits) – optional

1/2 teaspoon lime juice

dash of ground ginger

This is pretty easy and quick to make. Prepare the noodles per the directions on the box. While waiting, combine all the sauce ingredients in the pan over medium heat. When the noodles are softened, add them to the sauce and mix together. The veggies should be steaming in the microwave, and then you can add them to the noodle and sauce mixture. Mix everything together, make sure everything is heated through, and then enjoy!

Easy-peasy and fast! I think this will quickly become a go-to dinner for me. Regarding the Sriracha: I used 2 Tablespoons which gave the sauce a teeny bit of a kick, but it was more of a flavorful kick. Regarding the oils: you can use whatever you have available, but the wok oil really adds a bit of flavor to the dish. If you don’t have any, I would recommend adding a bit more garlic and ginger, some cilantro and onion.

Note: Nathan ate some of this as leftovers the day after I cooked it (since he was at class that night) and he thought it was really good.

Below was the picture from my first creation. It looks pretty close to the one I made this time, but the sauce is a bit darker. I wonder if I had more soy sauce in it?