Craving the vibrant flavors of Pad Thai but committed to a vegan lifestyle? Look no further! This quick and easy recipe delivers all the deliciousness of traditional Pad Thai without any animal products. Get ready to tantalize your taste buds with a symphony of sweet, sour, and savory notes, perfectly balanced in every bite. We'll guide you through creating a truly authentic experience, using readily available ingredients and simple techniques. Forget complicated recipes and lengthy prep times – this version is designed for busy weeknights, yet still delivers exceptional flavor.
This recipe focuses on achieving that perfect balance of textures and tastes, from the satisfying chewiness of the rice noodles to the bright freshness of the herbs. We'll show you how to easily create a flavorful vegan sauce that mimics the traditional Pad Thai taste, and how to prepare the key components efficiently. Ready to whip up a delicious and satisfying vegan Pad Thai meal? Let's dive into the step-by-step instructions!
Tools Needed
- Large skillet or wok
- Tofu press (optional)
Ingredients
- Rice noodles: 8 ounces
- Tofu: Pre-pressed extra firm tofu
- Carrots: 2 medium, julienned
- Bean sprouts: 225 grams
- Red chili pepper: ½, sliced and de-seeded
- Roasted red peppers: ⅓ cup, chopped
- Peanuts: ⅓ cup, chopped
- Green onion: ¼ cup, chopped
- Tamari (or soy sauce): ¼ cup + 1 tbsp
- Lime juice: 2 tbsp
- Chili garlic sauce: 1 ½ tsp
- Maple syrup: 2 tbsp
- Rice vinegar: 1 tbsp
- Sesame oil: 1 tbsp
Step-by-Step Instructions
Step 1. Prepare Noodles and Ingredients
- Boil water for rice noodles. Cook noodles, stirring frequently, until ready (approx. 5 minutes). Drain and rinse with cold water. You can toss with sesame oil to prevent sticking.
- julienne carrots, chop peanuts, green onion, and red peppers. Slice and de-seed chili pepper.
Step 2. Cook Tofu and Vegetables
- Heat a large skillet or wok over medium heat with 1 tbsp sesame oil. Add tofu cubes and cook for about 4 minutes, until browned on all sides. Stir periodically.
- Add an additional tablespoon of tamari and the sliced chili pepper to the tofu for extra flavor.
- Add carrots, bean sprouts, and green onions to the wok with the tofu. Cook for 1 minute to soften the veggies.
Step 3. Make and Combine the Sauce and Noodles
- Combine tamari, lime juice, chili garlic sauce, maple syrup, and rice vinegar in a bowl.
- Add the cooked noodles to the wok and pour in the sauce. Stir and cook for about 4 minutes until everything is coated, heated through, and slightly softened.
Step 4. Serve
- Serve the pad thai in bowls, topped with more green onions and chopped peanuts.
Tips
- Use extra-firm tofu to prevent it from disintegrating.
- Press extra water out of the tofu for best results. You can use a tofu press or wrap it in a clean cloth and put something heavy on top for 5-10 minutes.
- Regrow green onions by placing the root end in a jar of water for multiple uses.
Nutrition
- Calories: 680
- Fat: 28g
- Carbs: 85g
- Protein: 25g
FAQs
1. Can I use different noodles instead of rice noodles?
While rice noodles are traditional, you can experiment with other noodles like thin wheat noodles or even kelp noodles for a different texture. Keep in mind cooking times may vary.
2. What can I substitute for tamarind paste?
If you don't have tamarind paste, you can use lime juice mixed with a touch of brown sugar and rice vinegar to approximate the sour and sweet flavor. Adjust to taste.
3. How do I make this recipe gluten-free?
Ensure you use gluten-free tamari or soy sauce and check that your rice noodles are certified gluten-free. Many rice noodle brands are naturally gluten-free.
Enjoy your delicious and healthy homemade vegan Pad Thai! This recipe is a fantastic way to enjoy a classic dish without compromising your values. Now go forth and impress your friends and family with your culinary skills!