Vegan Pad Thai

Summary

Tired of the same old meals? Discover the vibrant flavors of Vegan Pad Thai, a classic dish with a plant-based twist. Not only is this dish packed with nutritious ingredients, but it’s also a delightful mix of sweet, spicy, and tangy tastes that will whisk your taste buds away to Thailand. Dive into this guide by AH7 and master the art of making this vegan delicacy at home.

Ingredients:

• Flat rice noodles: 8 oz (about 225g)
• Tofu (firm): 1/2 cup, diced (about 125g)
• Olive oil: 2 tbsp (30ml)
• Fresh garlic: 3 cloves, minced
• Red bell pepper: 1, thinly sliced
• Carrots: 2, julienned
• Green onions: 4, chopped (save some for garnish)
• Bean sprouts: 1 cup (about 85g)
• Roasted peanuts: 1/4 cup, crushed (about 30g)
• Fresh lime: 1, wedged for serving
• Fresh cilantro: a handful, chopped (for garnish)

For the sauce:

• Tamarind paste: 3 tbsp (45ml)
• Soy sauce (or tamari if gluten-free): 3 tbsp (45ml)
• Maple syrup: 2 tbsp (30ml)
• Red pepper flakes: 1/2 tsp (adjust to taste)

Preparation Time:

• 20 minutes

Cooking Time:

• 15 minutes

Serves 2

Nutritional Facts Per Serving:

• Calories: 450
• Protein: 14g
• Carbohydrates: 68g
• Dietary Fiber: 4g
• Sugars: 10g
• Fat: 12g
• Sodium: 850mg
• Vitamin C: 60% DV
• Calcium: 25% DV
• Iron: 15% DV

Instructions:

1. Start by boiling water in a large pot.
2. Once boiling, add the flat rice noodles.
3. Cook for 6-8 minutes until they’re soft but not mushy.
4. Drain the noodles and set them aside.
5. In a large pan, heat the olive oil over medium heat.
6. Add the diced tofu.
7. Fry until golden brown, roughly 5 minutes.
8. Add the minced garlic, sliced bell pepper, and julienned carrots.
9. Sauté for another 4-5 minutes until vegetables soften.
10. In a separate bowl, combine tamarind paste, soy sauce, maple syrup, and red pepper flakes to make the sauce.
11. Pour this sauce over the tofu and veggies in the pan.
12. Stir well, ensuring everything is coated.
13. Add the cooked noodles to the pan.
14. Toss everything together ensuring the noodles are well-coated in sauce.
15. Cook for another 2-3 minutes.
16. Add bean sprouts and half of the chopped green onions.
17. Stir and cook for an additional 2 minutes.

Tips:

1. If you desire some extra heat, add more red pepper flakes or a dash of hot sauce.
2. For additional protein, consider adding tempeh or seitan.
3. Fresh lime juice can be squeezed on top before eating for a tangy kick.
4. Store any leftovers in an airtight container in the fridge for up to 3 days.

How to Serve and Eat:

• Plate the Vegan Pad Thai generously.
• Garnish with the remaining green onions, crushed roasted peanuts, and chopped cilantro.
• Place a lime wedge on the side.
• Before eating, give a gentle squeeze of lime over the dish for some zesty flavor.
• Pair with a chilled glass of iced tea or sparkling water for a refreshing combo.
• Remember to enjoy every bite and think of the wonderful benefits this Vegan Pad Thai offers your health.

FAQ
Certainly! Here are 10 FAQ-style questions that could be added to the Vegan Pad Thai recipe article:

1. What’s the Ideal Tofu Type for This Recipe?
   While firm tofu is recommended for its ability to maintain shape during cooking, extra-firm can also be used if you prefer a chewier texture.
2. Can I Substitute the Flat Rice Noodles?
   Flat rice noodles are traditional for Pad Thai, but in a pinch, you can use other types of noodles like spaghetti or linguine, though the texture and taste might vary slightly.
3. How Can I Make the Sauce Sweeter or More Savory?
   Adjust the maple syrup for sweetness or add a bit more soy sauce for a savory kick. Tasting as you mix is key!
4. I’m Allergic to Peanuts. Any Suggestions?
   You can use crushed almonds or cashews as a substitute for peanuts, or simply skip the nuts altogether if you prefer.
5. Is There a Substitute for Tamarind Paste?
   If you can’t find tamarind paste, a mix of lime juice and brown sugar can mimic its sour-sweet profile, though the taste won’t be exactly the same.
6. How Can I Increase the Protein Content Without Changing the Flavor Much?
   Consider adding edamame, chickpeas, or lentils. They’re neutral in flavor and would complement the existing ingredients.
7. Can I Add Other Vegetables to This Recipe?
   Absolutely! Snow peas, broccoli, or baby corn could be wonderful additions. Just ensure they’re sliced thinly so they cook in a similar time frame.
8. What’s the Best Way to Reheat Leftover Vegan Pad Thai?
   Reheating in a pan over medium heat with a splash of water or broth helps in preventing the noodles from drying out.
9. I Don’t Have Maple Syrup. What Can I Use Instead?
   Agave nectar, honey (if you’re not strict vegan), or brown sugar can be used in place of maple syrup to sweeten the sauce.
10. How Do I Store Leftover Sauce?
    If you made extra sauce, store it in an airtight container in the refrigerator for up to a week. You can use it as a stir-fry sauce for other dishes as well.

Remember, the beauty of recipes is in their adaptability. Don’t be afraid to make it your own and enjoy the process of cooking!

There you have it! A Vegan Pad Thai recipe that’s not only easy to whip up but also loaded with flavors and nutrition. This is a dish that not only takes care of your taste buds but also ensures you’re eating healthily. AH7 is here to ensure you get the best of both worlds. So, go ahead, try this recipe out, and let us know how it turned out! Happy cooking!

Vegan Pad Thai

Tired of the same old meals? Discover the vibrant flavors of Vegan Pad Thai, a classic dish with a plant-based twist. Not only is this dish packed with nutritious ingredients, but it’s also a delightful mix of sweet, spicy, and tangy tastes that will whisk your taste buds away to Thailand. Dive into this guide by AH7 and master the art of making this vegan delicacy at home.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Nutritions

Nutrition Facts

Vegan Pad Thai

Amount per Serving

Calories

450

% Daily Value*

Fat

 

12

g

18

%

Sodium

 

850

mg

37

%

Carbohydrates

 

68

g

23

%

Fiber

 

4

g

17

%

Sugar

 

10

g

11

%

Protein

 

14

g

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Flat rice noodles: 8 oz about 225g
• – Tofu firm: 1/2 cup, diced (about 125g)
• – Olive oil: 2 tbsp 30ml
• – Fresh garlic: 3 cloves minced
• – Red bell pepper: 1 thinly sliced
• – Carrots: 2 julienned
• – Green onions: 4 chopped (save some for garnish)
• – Bean sprouts: 1 cup about 85g
• – Roasted peanuts: 1/4 cup crushed (about 30g)
• – Fresh lime: 1 wedged for serving
• – Fresh cilantro: a handful chopped (for garnish)

For the sauce:

• – Tamarind paste: 3 tbsp 45ml
• – Soy sauce or tamari if gluten-free: 3 tbsp (45ml)
• – Maple syrup: 2 tbsp 30ml
• – Red pepper flakes: 1/2 tsp adjust to taste

Instructions

• Start by boiling water in a large pot.
• Once boiling, add the flat rice noodles.
• Cook for 6-8 minutes until they’re soft but not mushy.
• Drain the noodles and set them aside.
• In a large pan, heat the olive oil over medium heat.
• Add the diced tofu.
• Fry until golden brown, roughly 5 minutes.
• Add the minced garlic, sliced bell pepper, and julienned carrots.
• Sauté for another 4-5 minutes until vegetables soften.
• In a separate bowl, combine tamarind paste, soy sauce, maple syrup, and red pepper flakes to make the sauce.
• Pour this sauce over the tofu and veggies in the pan.
• Stir well, ensuring everything is coated.
• Add the cooked noodles to the pan.
• Toss everything together ensuring the noodles are well-coated in sauce.
• Cook for another 2-3 minutes.
• Add bean sprouts and half of the chopped green onions.
• Stir and cook for an additional 2 minutes.

Notes

1. If you desire some extra heat, add more red pepper flakes or a dash of hot sauce.
2. For additional protein, consider adding tempeh or seitan.
3. Fresh lime juice can be squeezed on top before eating for a tangy kick.
4. Store any leftovers in an airtight container in the fridge for up to 3 days.