Vegan Pad Thai

Pad Thai is not just a dish; it's a culinary emblem of Thailand, celebrated for its delightful balance of sweet, salty, and sour flavors. This stir-fried noodle dish has captivated taste buds across the globe, becoming a staple in Thai restaurants worldwide. Traditionally, Pad Thai features flat rice noodles, a mix of proteins, and a medley of fresh vegetables, all brought together by a uniquely flavorful sauce. However, as dietary preferences evolve, so too does this classic dish. Enter the Vibrant Vegan Pad Thai Delight—a plant-based adaptation that retains the essence of this beloved recipe while offering a healthier and more sustainable twist.

Discover the vibrant flavors of Vegan Pad Thai with this delightful plant-based recipe. This dish captures the essence of authentic Pad Thai while offering a healthier twist. Using fresh vegetables like bell peppers and carrots, along with protein-rich tofu, it’s a nutritious choice for everyone. Whether you're vegan or simply looking to try something new, this colorful and wholesome dish is sure to impress at any table. Join the culinary journey and savor each bite!

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Ingredients

8 oz flat rice noodles

2 tablespoons vegetable oil (or peanut oil)

1 cup firm tofu, cubed

3 cloves garlic, minced

2 cups bean sprouts

1 red bell pepper, thinly sliced

1 carrot, julienned

4 green onions, chopped (reserve some for garnish)

1/4 cup roasted peanuts, crushed (for garnish)

1/4 cup fresh cilantro, chopped (for garnish)

3 tablespoons soy sauce

2 tablespoons tamarind paste

1 tablespoon maple syrup (or agave syrup)

1 tablespoon fresh lime juice

1 teaspoon chili paste (optional, adjust to taste for heat)

Lime wedges (for serving)

Instructions

Prep the Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain them and rinse under cold water to prevent sticking. Set the noodles aside.

Prepare the Tofu: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the cubed tofu and sauté for about 7-10 minutes, stirring occasionally, until the tofu is golden brown on all sides. Remove the tofu from the pan and set it aside on a plate.

Sauté Aromatics: In the same skillet, add an additional tablespoon of oil if needed. Add the minced garlic and sauté it for about 30 seconds, or until fragrant but not browned.

Add Vegetables: Add the sliced red bell pepper, julienned carrot, and half of the chopped green onions to the skillet. Stir-fry for approximately 3-4 minutes, or until the vegetables are tender yet still crisp.

Combine Everything: Return the cooked rice noodles and the sautéed tofu to the skillet. Pour in the soy sauce, tamarind paste, maple syrup, lime juice, and chili paste (if using). Gently toss all the ingredients together, ensuring everything is well coated with the sauce. Heat through for another 2-3 minutes, allowing the flavors to meld.

Finish and Serve: Remove the skillet from heat, and gently fold in the bean sprouts, letting them wilt slightly from the residual heat. Serve the Pad Thai immediately, garnished with crushed peanuts, chopped fresh cilantro, and the reserved green onions. Add lime wedges on the side for an extra zest.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

- Presentation Tips: Serve the Pad Thai in shallow bowls for an elegant look, with additional lime wedges arranged on the side for guests to squeeze over their dish. A sprinkle of extra chopped cilantro can add a pop of color and freshness.