Pad Thai with Ginger Teriyaki CheeseSteak

January 13, 2018


Our founders own recipe for vegetarian Pad Thai (add some fish sauce later if you want). Super delicious!


1 - 6 oz package Gia's Cheesorizo GInger Teriyaki CheeseSteaks, cubed

1 - 8 oz package rice noodles (we like Annie Chun's Brown Rice Noodles)

3 TB unrefined coconut oil or other cooking oil

1 tsp toasted sesame oil

3 cloves garlic, minced or crushed

1 TB red curry paste (we like Thai Kitchen brand)

1 red bell pepper, chopped

Small head broccoli, chopped, peel and slice the stems and include too

8 oz cremini or button mushrooms, sliced

2 tsp seasoned rice vinegar (we like the low sodium version)

2 tsp low sodium tamari (or soy sauce if not making it gluten free)

2 tsp tamarind paste (this is optional, but the secret ingredient for making vegetarian Thai dishes amazing)

Lime wedges

Cilantro or fresh basil leaves

Roasted peanuts, roughly chopped (optional but also awesome)

Cabbage or mung bean sprouts for base (optional)


The Veggies

Heat oils in a wok or large skillet

Add curry paste and stir briefly

Add garlic and CheeseSteak cubes, saute until lightly browned

Add red bell pepper, cook for about 3 minutes

Add broccoli, cook for about 5 minutes

Add mushrooms, cook for about 3 minutes

Turn off heat and cover mixture while you prepare the noodles and sauce

The Noodles

Heat 6 cups of water to boiling

Add noodles and turn off heat

Stir and let soften until just tender - don't overcook, they'll finish cooking in the wok

Drain and rinse in cool water

The Sauce

Combine rice vinegar, tamari, and tamarind sauce in a small bowl


Turn heat back on veggie, CheeseSteak mixture, when hot, stir in noodles, add sauce and cook, while stirring until heated through. If you want it richer, add more oil to brown noodles.

Serve plain or on a bed of shredded cabbage or mung bean sprouts. Top with fresh cilantro or basil and peanuts and a wedge of lime.