Pad Thai

This Vegan Pad Thai is made with chewy rice noodles and fresh veggies tossed in a flavorful sauce until coated and saucy. It’s ready in 30 minutes or less. You’ll be hooked after the first sweet and savory bite! Recipe is adapted from From My Bowl and serves 2.

Ingredients

• 4 ounces dry pad Thai rice noodles

For the Pad Thai Sauce:

• 2 tbsp soy sauce

• 1 tbsp vegan fish sauce, or sub more soy

• 1 tbsp tamarind concentrate or 3-4 tbsp paste

• 3 tablespoons water

For the Pad Thai:

• 2-3 tbsp high-heat oil avocado, vegetable, or peanut

• 8 oz super firm tofu (or extra firm, pressed) cut into 1/2” cubes

• 1 shallot, cut into thin slices

• 3 cloves of garlic, finely minced

• 1-2 teaspoons chili flakes, optional

• 1 carrot, peeled and cut into matchsticks

• 1 bell pepper, thinly sliced

• ½ cup broccoli florets or 1 stalk celery, sliced

• 1 tablespoon palm sugar or agave syrup

• 2 ½ cups bean sprouts, loosely packed

• 5 green onions, cut into 2” pieces

• ¼ cup peanuts, crushed

Instructions

1. Cook the Noodles: Soak the noodles in boiling water according to package instructions; my noodles only needed 10 minutes, but some may take longer so prep accordingly! Once tender, drain the noodles and set aside.

2. Prep: Warm wok or large sauté pan over medium heat. Once warm, add 2 tablespoons of oil and swirl it around to coat the sides. Whisk the soy sauce, tamarind concentrate, water, and vegan fish sauce (optional), together in a small bowl; set aside.

3. Pan-Fry the Tofu: Add the tofu to the pan and cook for 5 to 7 minutes, stirring only occasionally, until crispy. Remove the tofu from the pan and set aside.

4. Aromatics: Add additional oil to the pan if necessary so the bottom of the pan is coated. Add the shallot, garlic, and chili flakes (optional) and sauté for 2 to 3 minutes, until the garlic begins to brown.

5. Add Veggies: Add the carrot, bell pepper and broccoli or celery and sauté for an additional 3 to 5 minutes, until the veggies are tender.

6. Make the Sauce: Push the shallot mixture to one half of the pan. Add the sugar to the other half and pour the soy sauce mixture on top; mix well, until the sugar is dissolved. Simmer for 2-3 minutes, until thickened.

7. Combine: Add the cooked and drained rice noodles and tofu to the wok and use tongs to toss with the sauce. Cook until all of the extra liquid has evaporated from the pan. Taste the noodles and if they are still too firm, add water in 2 tablespoon increments and cook for a few more minutes.

8. Final Touches: Turn the heat off and add the green onions and bean sprouts. Use tongs to mix well and let sit until the bean sprouts have wilted slightly.

9. Serve: Transfer the Pad Thai to serving plates, making sure to get a good mix of noodles, tofu, and veggies. Top with peanuts and serve warm with a lime wedges and extra bean sprouts, if desired. Enjoy! (Pad Thai is best enjoyed immediately, but you can store leftovers in the fridge for up to 3 days and reheat on the stovetop or in the microwave with a splash of water.)

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