Vegan Pad Thai
User Reviews
5
2 reviews
Excellent
Vegan Pad Thai
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This tasty vegan Pad Thai is ready in just 15 minutes! It's full of flavor with fresh veggies, noodles, tamarind sauce, and peanuts.
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Ingredients
Pad Thai Sauce
- 1 tablespoon tamarind paste
- 1 tablespoon soy sauce
- 2 garlic minced, cloves
- 2 teaspoons brown sugar
- 2 teaspoons lime juice
- ¼ teaspoon dried chili flakes
Pad Thai Ingredients
- 12 oz tofu 275g, firm
- 2 tablespoons cornstarch
- 1 teaspoon neutral cooking oil generic cooking oil
- 6 ounces rice noodles (170 g)
- 2 cups broccoli cut into bite-sized pieces, florets
- 2 shallot finely sliced
- 1 cup carrot shredded
- 1 cup bean sprout 100g
Garnish
- 2 tablespoons peanuts finely chopped, roasted
- 1 tablespoon sesame seeds white or black
- 1 green onion (scallion/spring onion)
- 1 tablespoon cilantro chopped (coriander)
- chili flakes to taste
- lime juice fresh
Instructions
- Make the Pad Thai Sauce by whisking all the sauce ingredients (tamarind paste, soy sauce, garlic, sugar, lime juice and chili flakes) in a small bowl. Set aside.
- Pat the tofu dry and press out any excess moisture. Cut it into ½-inch cubes then toss in the cornstarch.
- Heat the oil in a wok or large frying pan, then add the tofu and cook until golden and crispy, about 5 minutes, letting it get a golden crust before turning each piece.Remove the tofu and set aside.
- Meanwhile, soak the noodles in boiling water according to package instructions (approx 7 minutes).
- Drain, run under cold water, drain again.
- Add the shallots, carrot, broccoli and to the pan over a medium heat and sautee for 4 minutes.Add a splash of water if it starts to stick to the bottom of the pan.
- Stir in the pad thai sauce, noodles, and bean sprouts. Heat for a further 3 minutes until warmed through.
- Add the tofu and cook for a further minute.
- Serve topped with the crushed peanuts, sesame seeds, scallion, cilantro, chili flakes and a squeeze of lime juice.
Notes
- The cooking instructions for the rice noodles will be different depending on what kind you buy. Be sure to follow them, but also make sure they are fully drained before adding to the dish.
- The vegetables will be cooked in a dry pan which may make them stick. You can use additional oil to cook them or use a small amount of water as they dry to keep them from sticking.
- Make sure you purchase firm tofu for this recipe as tofu with a higher moisture content may not cook correctly and will stick to the pan.
- Homemade vegan sauces are the best way to control the ingredients and make sure they are vegan-friendly. If you don't have time to make your own, you can purchase a vegan pad thai sauce at most health food grocery stores.
- Serving Suggestions
- Serve with a Banana Lassi or Mango Lassi for a refreshing cool down.
- Goes great with a toasted side of Yeast Free Naan Bread.
- Drizzle the final dish with homemade Chili Garlic Oil for extra heat and flavor.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
56g
(19%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Sodium
398mg
(17%)
Potassium
403mg
(9%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
5711IU
(114%)
Vitamin C
48mg
(53%)
Calcium
185mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 398mg | 17% |
| Potassium | 403mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5711IU | 114% |
| Vitamin C | 48mg | 53% |
| Calcium | 185mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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