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Vegan Pad Thai

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  • Author: Amanda
  • Yield: 4 to 6 servings 1x

Description

This vegan Pad Thai stir-fry recipe is full of veggies and bold flavors like garlic, tamarind, soy sauce, ginger and Sriracha, but sacrifices nothing on taste, despite being both vegan and gluten-free!  Bonus: it’s filling because tofu does double-duty as crispy, pan-fried nuggets and shredded to resemble the classic scrambled egg.

Ingredients

Scale

PAD THAI SAUCE:

  • 6 tablespoons low-sodium tamari (gluten-free soy sauce)
  • 6 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 2 tablespoons Sriracha
  • 1/4 cup rice wine vinegar
  • 3 tablespoons tamarind concentrate

PAD THAI:

  • 3 to 4 tablespoons peanut oil
  • One 14-ounce package extra-firm tofu, drained
  • Kosher salt
  • 1 small red onion, halved and cut into thin slices
  • 2 garlic cloves, finely minced
  • 1 tablespoon finely minced lemongrass
  • 1 tablespoon finely minced fresh ginger
  • 1 small fresh red chile, such as Fresno, seeded and finely chopped
  • 2 cups bean sprouts
  • 1 cup finely shredded green cabbage
  • 8 green onions, sliced into 1/2-inch lengths on the diagonal
  • 2 small dried red chiles, crumbled
  • 1/4 cup chopped roasted peanuts
  • Cilantro leaves, picked from the stem
  • Sesame seeds, for sprinkling on top
  • Lime wedges, for serving

Instructions

  1. At least 30 minutes before plan to use the noodles, soak in a large bowl with warm tap water, ensuring the noodles are completely covered.  Toss around every once in awhile as they soften.  Let sit for at least 30 minutes while you prepare the rest of the recipe.
  2. Prepare the Pad Thai sauce: Combine all of the ingredients in a small mixing bowl and whisk to thoroughly combine.
  3. For the tofu: Cut 2/3 of the tofu into 1/2-inch slices; cut each of those slices in half and then in half again on the diagonal to form a triangle.  Shred the remaining 1/3 of the tofu on the coarse side of a box grater.  Place both tofu preparations on paper towels to drain of excess water.  Pat dry and season with a little kosher salt right before using.
  4. Preheat a large skillet over medium-high heat; add about 1 tablespoon of the peanut oil.  Sear the tofu triangles for 4 to 5 minutes per side, until lightly golden brown and crisp.  Use a thin metal spatula to flip the tofu once.  Remove onto a paper towel-lined plate.
  5. Add another tablespoon of oil and reduce the heat to medium-low.  Add the red onion and a pinch of salt and sweat for 4 to 5 minutes, until the onion has softened and becomes translucent.  Add the mined garlic, lemongrass, ginger and fresh red chile, and stir for 3o to 45 seconds until fragrant and softened.  Push all of the onion mixture out around the sides of the pan, forming a space in the center.  Increase the heat to medium-high; add another tablespoon of oil and the shredded tofu.  Sear and stir for about 2 minutes, until heated through.  Reduce the heat to medium.  Add all of the sauce and allow to come to a simmer.  Once simmering, drain the noodles and add to the sauce, tossing to coat.  Add the bean sprouts, cabbage and green onions, tossing again to combine.  Remove from the heat and transfer to serving bowls.  Top with the crumbled red chiles, chopped peanuts, cilantro and sesame seeds.  Serve with lime wedges.

Notes

Inspiration: Brooklyn Pad Thai from Vegan with a Vengeance by Isa Chandra Moskowitz

  • Category: Vegan, Vegetarian, Pasta & Noodles

Find it online: https://nevernothungry.com/vegan-pad-thai/