Cooked - Vegan Pad Thai

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Pad Thai

1.0

⅓ cup soy sauce

3 ½ tbsp coconut sugar

1 ½ tbsp fresh lime juice

1 tbsp tamarind paste (*may also say concentrate)

2 tsp vegan fish sauce ((can add more soy sauce or omit))

1 ½ tsp chili garlic sauce

8 oz Rice Noodles ((regular or brown))

1 tbsp sesame oil ((not toasted or sub with avocado oil))

2 large carrots, (sliced)

3 cups broccoli florets, (cut into bite size pieces)

½ large sweet onion, (sliced into wedges and separated )

14 oz extra firm tofu, (drained and pressed )

1 medium zucchini, (sliced and halved)

½ tsp red pepper chili flakes, (optional)

2 cloves garlic, (minced)

1 tbsp soy sauce

1 cup green onions, (chopped)

⅓ cup roasted, unsalted peanuts, (chopped)

Lime juice

Bean sprouts

Toasted sesame oil

Chili garlic sauce

Vegetable stock

Make sure all vegetables are chopped and ingredients out prior to starting this recipe.
Over medium heat, add all the sauce ingredients and heat until the coconut sugar has dissolved. Turn off heat and set aside.
Add noodles to a large bowl and pour boiling water over top. Stir to separate noodles and let set according to package instructions. Do not overcook your noodles. Drain immediately and toss with oil to prevent sticking.
Into a wok or high walled skillet, add oil over medium heat. Add your carrots and broccoli and let cook for 3-4 minutes or until they start to soften. Stirring often to prevent burning. Add onions and cook another 3-4 minutes. Then, add tofu cubes and saute for another 4 minutes, stirring so all sides get cooked.
Add zucchini slices, red pepper flakes and soy sauce and stir to combine. Add in cooked noodles, sauce you set aside earlier, green onions, and peanuts. Cook until heated through, about 3-4 more minutes. Serve with any additional ingredients on top.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodles

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 66 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...