Jump to Recipe Print Recipe

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.
Share on Facebook Print Recipe

Ingredients

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

    Instructions

    • 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.
    ————————————————————————————————–
    Course Noodels
    Cuisine Thailand
    Diets Vegetarian