Vegan Pad Thai

Vegan Pad Thai recipe that is quick and easy to make and absolutely delicious. Homemade Pad Thai sauce adds tons of flavor to the dish.

Author: Pavani

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Prep Time: 30

Cook Time: 20

Total Time: 50

Course: noodles pasta

Cuisine: thai

Servings: servings

Ingredients

10 oz. Pad Thai Noodles, cooked according to packages directions

For the Sauce:

6 tablespoons Low sodium Tamari or Soy sauce
3 tablespoons Sugar
2 tablespoons Tomato Paste
2 tablespoons Sriracha or other Asian Hot sauce
¼ cup Rice Wine Vinegar
2 tablespoons Tamarind paste or concentrate
To taste Salt

For the Pad Thai:

¼ cup Peanut Oil, divided
1 lb. Extra firm Tofu, drained, pressed and cut into small cubes or triangles
1 Medium Red onion, thinly sliced
1 tablespoon Lemongrass, finely minced
2 Garlic cloves, finely minced
4 Scallions, sliced into long pieces
2 cups Bean sprouts
2 Dry red chilies, halved
¼ cup Roasted peanuts, chopped
2 tablespoons Cilantro, chopped
As needed Lemon wedges, for serving

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Instructions

Cook Noodles:

Prepare the noodles as per package directions. Bring a large pot of water to a boil. Add the noodles and turn off the heat. Let the noodles soak for about 5 minutes. Then drain and rinse the noodles with cold water to avoid sticking. Set aside until ready to use.

Make Pad Thai Sauce:

In a small bowl, combine tamari, sugar, tomato paste, sriracha, rice wine vinegar, tamarind and salt. Whisk well to combine. Set aside.

Make Crispy Tofu:

In a large sauté pan, or a wok on medium-high heat, heat 2 tablespoons peanut oil and quickly add the tofu. Stir fry for 5~6 minutes until tofu is crisp on the outside. Using a slotted spoon, remove the tofu onto a plate and and keep aside.

Make Pad Thai:

Heat 1 tablespoon more peanut oil to the pan on medium high heat. Add half of the onions and stir-fry for 1~2 minutes. Then add half of the lemon grass, garlic, and stir-fry for 30 more seconds.
Now add half of the sauce and cook till the sauce starts to bubble around the edges, about 1 minute. Then add half of the scallions, bean sprouts, peanuts and 1 dry chili. Stir fry for 30 seconds.
Stir in half of the noodles, crispy tofu and mix well to distribute the sauce evenly. Transfer to two serving plates and garnish with coriander and lemon wedges.
Repeat with the remaining half of the ingredients.
Serve hot and enjoy!!

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Notes

Make sure not to overcook the noodles. Follow package instructions.
Look for medium rice noodles in Asian groceries.
Prep all of the ingredients and make the vegan Pad Thai sauce ahead of time. Once you start cooking, the recipe takes just a few minutes to make.
Low sodium soy sauce can be used instead of tamari.
Use either white or light brown or coconut sugar. Do not omit the sugar because it adds the necessary balance to the sauce.
Rice wine vinegar can be subbed with distilled white vinegar.
You can use lime juice instead of tamarind paste/ concentrate in the sauce.
Make only 2 servings at a time, to avoid mushy noodles. Smaller quantity also helps in evenly mixing the sauce with the noodles.
If you are planning to make this for a crowd, then multiply the ingredients according. You can make a big batch of the, but assemble the noodles only 2 servings at a time and serve immediately.
To make vegetable Pad Thai, add sliced mushrooms, cabbage, carrots etc. along with the onions and sauté until crisp tender. Then follow the recipe as written. You can also add other veggies like steamed broccoli, bell peppers, water chestnuts etc.
Pad Thai tastes best when eaten hot. But you can make the Pad thai sauce up to a week in advance and store it in the fridge. Noodles can be made few hours ahead of time. But make sure to cook the final dish just before serving.
Make a Pad Thai salad by adding fresh veggies like chopped cucumber, thinly sliced cabbage, bell peppers and carrot on the cooked noodles.

Nutrition

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