Cooked - Vegan Pad Thai

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Pad Thai

4.0

3 tbsp tamarind paste

2 tbsp soy sauce

2 tbsp maple syrup or coconut sugar

1 tbsp rice vinegar

1 tbsp sriracha or chilli sauce

250g flat rice noodles

1 block firm tofu, pressed and cubed

3 tbsp neutral oil (divided)

4 cloves garlic, minced

1 shallot or ½ red onion, sliced thin

2 cups bean sprouts

4 spring onions, cut into 2-inch pieces

100g garlic chives or regular chives, cut into 2-inch pieces (optional)

Crushed roasted peanuts

Fresh lime wedges

Fresh coriander

Extra bean sprouts

Chilli flakes

Soak rice noodles in warm water for 20-30 minutes until pliable but not soft. Drain well.
Whisk all sauce ingredients together, set aside.
Heat wok until smoking. Add 1 tbsp oil, fry tofu until golden and crisp. Remove, set aside.
Add another 1 tbsp oil, stir-fry shallot for 1 minute. Add garlic, cook 30 seconds.
Add remaining oil and the drained noodles. Toss to coat, then pour in the sauce. Stir-fry until noodles absorb the sauce and become glossy, about 2-3 minutes.
Add half the bean sprouts, spring onions, and chives. Toss for 30 seconds — you want them barely wilted.
Return tofu, toss everything together.
Serve immediately topped with peanuts, remaining bean sprouts, coriander, lime wedges, and chilli flakes.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodle Dish

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 30 weeks ago

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