Vegan Pad Thai

AuthorVeggie Fest TeamRating

vegan pad thai recipe

CategoryCuisineDiets, Yield3 Servings

It’s hard to find a vegan version of Pad Thai, but look no further because we’ve got you covered. We present to you: Vegan Pad Thai! When making this dish, feel free to add or subtract vegetables to suit your palate. A generous amount of garlic plays a key role in the delectable sauce. 

Ingredients

 8 ounces dried Pad Thai rice noodles (linguini-width), or enough for 2 people
 3 tablespoons vegetable oil for stir-frying
 3 tablespoons vegetable or faux chicken stock
 4 green onions, sliced; keep white part separate from the green
 4 cloves garlic, minced
 1 teaspoon grated galangal or fresh ginger
 1 fresh red or green chili, sliced
 2 cups chopped broccoli florets
 ½ chopped carrot
 1 cup thinly sliced zucchini in the shape of half moons
 ½ cup soft tofu
 2 cups of bean sprouts
  cup fresh cilantro
 ¼ cup chopped, unsalted, dry-roasted peanuts or cashews
 Lime wedges for serving
Sauce
 ¾ tablespoon tamarind paste, to taste (available at Asian/East Indian food stores)
 ¼ cup vegetable (or faux chicken) stock
 2 ½ tablespoons soy sauce or gluten-free soy sauce
 1 tablespoon ume plum vinegar
 ½ teaspoon chili sauce (to taste), or 1/3 to 3/4 teaspoon cayenne pepper
 3 tablespoons coconut palm sugar, or more to taste
  teaspoon ground white pepper

Instructions

1

Bring a pot of water to boil and turn off the heat. Soak noodles in hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and then rinse well with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right. They will finish cooking later when they are stir-fried.

2

Combine sauce ingredients in a small bowl. Stir well to dissolve the paste and sugar. (Note: If your tamarind paste is very thick, add 1 tablespoon of water at a time until the mixture is the consistency of a thick sauce. Note that this sauce should have a very strong flavor that tastes sour-sweet at first, followed by a salty and spicy taste. Set aside after mixing it thoroughly.

3

Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp oil plus the white parts of the green onion (reserve the green for garnish), garlic, galangal or ginger, and sliced chili. Stir-fry for 1 minute to release the fragrance.

4

Add the broccoli, carrots, and 3 tablespoons stock to the wok. Stir-fry for 2 minutes, or until the broccoli is bright green and slightly softened. If the pan seems dry, push ingredients aside and add a little more oil in the middle; stir.

5

Add drained noodles, 1/3 of the sauce, and zucchini. Stir-fry everything together for 1-2 minutes using 2 utensils and a gently-tossing motion (like tossing a salad). Keep the heat between medium-high and high, reducing if noodles begin to stick or burn. Keep adding sauce a little at a time, and continue stir-frying for 3-6 minutes, or until noodles are soft but still chewy (al dente) and a little sticky.

6

Stir in tofu and any remaining sauce. Turn off heat. Add the bean sprouts, folding them into the hot noodles. Taste-test. Add more soy sauce for more salt/flavor. If it’s too salty or sweet for your taste, add a squeeze of lime juice. If too sour, sprinkle in a little more sugar.

7

Scoop noodles onto a serving platter. Sprinkle with reserved green onion, cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately.

(Thai chili sauce can be served on the side for those who like their noodles extra spicy.)

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

  • You may also like

Ingredients

 8 ounces dried Pad Thai rice noodles (linguini-width), or enough for 2 people
 3 tablespoons vegetable oil for stir-frying
 3 tablespoons vegetable or faux chicken stock
 4 green onions, sliced; keep white part separate from the green
 4 cloves garlic, minced
 1 teaspoon grated galangal or fresh ginger
 1 fresh red or green chili, sliced
 2 cups chopped broccoli florets
 ½ chopped carrot
 1 cup thinly sliced zucchini in the shape of half moons
 ½ cup soft tofu
 2 cups of bean sprouts
  cup fresh cilantro
 ¼ cup chopped, unsalted, dry-roasted peanuts or cashews
 Lime wedges for serving
Sauce
 ¾ tablespoon tamarind paste, to taste (available at Asian/East Indian food stores)
 ¼ cup vegetable (or faux chicken) stock
 2 ½ tablespoons soy sauce or gluten-free soy sauce
 1 tablespoon ume plum vinegar
 ½ teaspoon chili sauce (to taste), or 1/3 to 3/4 teaspoon cayenne pepper
 3 tablespoons coconut palm sugar, or more to taste
  teaspoon ground white pepper

Directions

1

Bring a pot of water to boil and turn off the heat. Soak noodles in hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and then rinse well with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right. They will finish cooking later when they are stir-fried.

2

Combine sauce ingredients in a small bowl. Stir well to dissolve the paste and sugar. (Note: If your tamarind paste is very thick, add 1 tablespoon of water at a time until the mixture is the consistency of a thick sauce. Note that this sauce should have a very strong flavor that tastes sour-sweet at first, followed by a salty and spicy taste. Set aside after mixing it thoroughly.

3

Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp oil plus the white parts of the green onion (reserve the green for garnish), garlic, galangal or ginger, and sliced chili. Stir-fry for 1 minute to release the fragrance.

4

Add the broccoli, carrots, and 3 tablespoons stock to the wok. Stir-fry for 2 minutes, or until the broccoli is bright green and slightly softened. If the pan seems dry, push ingredients aside and add a little more oil in the middle; stir.

5

Add drained noodles, 1/3 of the sauce, and zucchini. Stir-fry everything together for 1-2 minutes using 2 utensils and a gently-tossing motion (like tossing a salad). Keep the heat between medium-high and high, reducing if noodles begin to stick or burn. Keep adding sauce a little at a time, and continue stir-frying for 3-6 minutes, or until noodles are soft but still chewy (al dente) and a little sticky.

6

Stir in tofu and any remaining sauce. Turn off heat. Add the bean sprouts, folding them into the hot noodles. Taste-test. Add more soy sauce for more salt/flavor. If it’s too salty or sweet for your taste, add a squeeze of lime juice. If too sour, sprinkle in a little more sugar.

7

Scoop noodles onto a serving platter. Sprinkle with reserved green onion, cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately.

(Thai chili sauce can be served on the side for those who like their noodles extra spicy.)

Vegan Pad Thai