Quick Korean Pad Thai Noodles Recipe

This recipe blends elements of Korean and Thai cuisines. It incorporates traditional Pad Thai flavors like tamarind and rice noodles while adding Korean ingredients such as gochujang and sesame oil for a spicy, umami-rich twist.

Yes! Simply use gluten-free tamari or soy sauce and ensure your gochujang is labeled gluten-free. Most rice noodles are naturally gluten-free, making this an easy adaptation.

This recipe is versatile. You can use tofu for a vegetarian option, shrimp or chicken for non-vegetarians, or skip protein entirely for a lighter dish.

The spiciness depends on the amount of gochujang you use. Start with 1 tablespoon if you prefer a milder flavor and increase to 2 tablespoons or more for extra heat.

Absolutely! Substitute honey with maple syrup and skip the eggs. Use tofu or plant-based proteins for a delicious vegan meal.

If tamarind paste isn’t available, you can substitute it with a mix of lime juice and a small amount of brown sugar for a similar tangy-sweet flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to revive the sauce's consistency.

The sauce can be prepared ahead and stored in the fridge for up to a week. Cooked noodles and stir-fried veggies are best enjoyed fresh but can be prepped a few hours before serving.

Crushed peanuts, sesame seeds, fresh cilantro, and lime wedges are classic toppings. You can also add pickled vegetables or kimchi for extra tanginess and crunch.

Yes! Make a batch of the noodles and divide them into individual containers. Keep garnishes and lime wedges separate to add freshness when serving.