Vegan Pad Thai Recipe

Vegan Pad Thai Recipe

Ingredients

Makes 4 servings

• 12 ounces dried rice noodles
• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons light brown sugar
• 1 tablespoon tamarind paste
• 1 tablespoon tomato paste
• 3 tablespoons water
• 1/2 teaspoon crushed red pepper
• 3 tablespoons canola or grapeseed oil
• 1 pound extra-firm tofu, drained, pressed and cut into 1/2-inch dice
• 1 small red onion, quartered and cut into 1/4-inch slices
• 4 green onions, minced
• 2 garlic cloves, minced
• 1/3 cup coarsely chopped dry-roasted unsalted peanuts
• 1/4 cup chopped fresh cilantro
• 1 cup bean sprouts, for garnish
• 1 lime, cut into wedges, for garnish

Method

1. Soak the noodles in a large bowl of hot water until softened, 5 to 15 minutes, depending on the thickness of the noodles
2. Drain well and rinse under cold water
3. Transfer the drained noodles to a large bowl and set aside
4. In a small bowl, combine the soy sauce, lime juice, sugar, tamarind paste, tomato paste, water and crushed red pepper
5. Stir to mix well and set aside
6. In a large skillet or wok, heat 2 tablespoons of the oil over medium heat
7. Add the tofu and stir-fry until golden brown, about 5 minutes
8. Transfer to a platter and set aside
9. In the same skillet or wok, heat the remaining 1 tablespoon oil over medium heat
10. Add the onion and stir-fry for 1 minute
11. Add the green onions and garlic, stir-fry for 30 seconds, then add the cooked tofu and cook about 5 minutes, tossing occasionally, until golden brown
12. Add the cooked noodles and toss to combine and heat through
13. Stir in the sauce and cook, tossing to coat, adding a splash or two of additional water, if needed, to prevent sticking
14. When the noodles are hot and tender, mound them on a serving platter and sprinkle with peanuts and cilantro
15. Garnish with bean sprouts and lime wedges on the side of the platter
16. Serve hot

Full List of Thai Recipes
Full List of Pad-Thai Recipes