Pad Thai Jay
Vegan Pad Thai
Four years ago, my plant-based friends always gave me a hard time because I had never published a vegan Pad Thai recipe. I would sit in the kitchen and doctor a recipe for my plant-based guests, and at last I’ve thoughtfully tested it and put it on paper. I’m glad and honored to finally share this recipe here with you.
Ingrediënten
MAKES: 4 SERVINGS
Noodles
- 8 oz 227 g dry Pad Thai noodles (dry Chantaboon rice stick)
Sauce
- 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
- 1 tbsp 15 ml tamarind concentrate
- 1 tbsp 15 ml fresh lime juice
- 2 tsp 10 ml unseasoned rice vinegar
- ¼ cup 55 g palm sugar, brown sugar or white sugar
- ¼ cup 60 ml water
Pad Thai
- 3 tbsp 45 ml canola or other high-temperature cooking oil
- 3 cloves garlic roughly chopped
- ½ cup 125 g diced savory baked tofu
- 1½ tbsp 15 g packaged minced sweet pickled turnip
- 2 tbsp 14 g paprika (optional)
- 3 –4 scallions cut into 2-inch (5-cm) pieces on the bias
- ¼ cup 30 g chopped dry-roasted peanuts, divided
- 1 cup 125 g bean sprouts
Instructies
- Soak the dry noodles in a large bowl of warm (90°F [32°C]) water for about 1 hour.
- The noodles will start to absorb water, loosen up and be ready for the pan.
- After they’ve soaked, drain and set aside.
- If using fresh noodles, you can just open the package and add them to the pan at the appropriate time.
- To make the sauce, combine the vegetarian fish sauce or Thai soybean sauce, tamarind concentrate, lime juice, unseasoned rice vinegar, palm sugar and water in a small bowl.
- Stir well until the sugar dissolves.
- Set aside.
- Heat a skillet or wok over high heat for about 1 minute until the pan gets hot.
- Add the oil and swirl to coat the pan completely.
- When the pan just starts to smoke, add the garlic and stir for about 5 seconds.
- Add the tofu and pickled turnip and stir-fry until they begin to get fragrant, about 1 minute.
- Add the drained noodles and cook for 2 to 3 minutes, until soft.
- Add the sauce mixture and paprika, if using, and fold everything together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
- Place the scallions in the center of the noodles, and then spoon some noodles over the scallions to cover and let them steam for 30 seconds.
- Stir in 3 tablespoons (23 g) of the peanuts.
- Transfer to a serving plate and garnish with the bean sprouts and remaining peanuts.
