Vegan Pad Thai is a delicious and nutritious meal that brings the authentic flavors of Thailand to your kitchen. Here’s a step-by-step guide to making a flavorful and satisfying Vegan Pad Thai:
Ingredients
For the Pad Thai:
- 8 ounces rice noodles
- 1 block firm tofu (pressed and cubed)
- 2 tablespoons vegetable oil (or sesame oil)
- 3 cloves garlic (minced)
- 1 cup bean sprouts
- 1 carrot (julienned or thinly sliced)
- 1 bell pepper (sliced)
- 3 green onions (sliced)
- 1 cup broccoli florets (optional)
- 1/4 cup roasted peanuts (chopped)
- Fresh cilantro (chopped, for garnish)
- Lime wedges (for serving)
For the Sauce:
- 1/4 cup tamarind paste (or tamarind concentrate)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon rice vinegar
- 1 tablespoon peanut butter (optional, for a creamy sauce)
- 1 teaspoon chili flakes (optional, for heat)
- 2-3 tablespoons water (to thin the sauce, if needed)
Instructions
1. Prepare the Noodles
- Cook Noodles: Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
2. Prepare the Tofu
- Press Tofu: Remove excess water from the tofu by pressing it with a tofu press or wrapping it in a clean towel and placing a heavy object on top for about 15-20 minutes.
- Cube Tofu: Cut the tofu into bite-sized cubes.
- Cook Tofu: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
3. Prepare the Sauce
- Mix Ingredients: In a small bowl, whisk together the tamarind paste, soy sauce, maple syrup, rice vinegar, peanut butter (if using), and chili flakes. Add water as needed to achieve your desired consistency.
4. Cook the Vegetables
- Heat Oil: In the same skillet or wok, add the remaining tablespoon of oil.
- Add Aromatics: Add the minced garlic and cook for about 30 seconds until fragrant.
- Add Vegetables: Add the bell pepper, carrot, and broccoli (if using). Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
5. Combine and Serve
- Add Noodles and Sauce: Add the cooked rice noodles and tofu back to the skillet with the vegetables. Pour the sauce over the mixture and toss to combine. Cook for another 2-3 minutes until everything is well-coated and heated through.
- Add Bean Sprouts and Green Onions: Stir in the bean sprouts and green onions, and cook for an additional minute.
6. Garnish and Serve
- Plate the Pad Thai: Divide the Pad Thai among serving plates.
- Garnish: Top with chopped roasted peanuts, fresh cilantro, and lime wedges.
- Serve: Enjoy your Vegan Pad Thai with a squeeze of fresh lime juice for extra flavor.
Tips for Success
- Tamarind Substitute: If you can’t find tamarind paste, you can use lime juice and a bit of brown sugar as a substitute.
- Protein Options: You can replace tofu with tempeh or chickpeas for variety.
- Veggie Variety: Feel free to use any vegetables you have on hand, such as mushrooms, zucchini, or snap peas.
- Sauce Consistency: Adjust the thickness of the sauce by adding more water or tamarind paste to suit your preference.
