Pad Thai is a Thai noodle dish bursting with flavors. It is made with rice noodles ,fried tofu, veggies and a very simple sauce which is made without fish sauce in it. Pad Thai almost always have fish sauce in it at restaurants. This home made version is tangy, sweet and fully plant based. It is made with simple ingredients and comes together in under 30 minutes, perfect for a filling and flavorful lunch or dinner.
Ingredients :
Rice noodles : Any type of flat rice noodles will work. Supermarkets some time sell them as Pad Thai noodles.
Vegetables : A mixture of red pepper, sugar snap peas, , broccoli , carrots , onion and garlic .
Pad Thai sauce : Traditional Pad Thai sauce includes fish sauce, vinegar, sugar and tamarind paste. I have substituted fish sauce with light soy sauce and also added peanut butter to the sauce. Peanut butter helps sauce cling to the noodles and makes it extra flavorful and creamy. Tamarind paste can be easily found at Asian stores. Sriracha is added for the touch of heat.
Fried tofu : You can use any protein of choice . I have used tofu, you can use fried egg as well.
Toppings : Top your noodles with refreshing and crunchy toppings like moong bean sprouts, chopped peanuts, lime wedges and fresh coriander.
Veggie Pad Thai
Ingredients
- 200 gms flat rice noodles
- 3 tbsp oil ( I used sesame oil)
- 3 cloves garlic
- 1 onion sliced
- 1 medium carrot julienned
- 3 green onions white part and green part chopped seperately
- ½ cup sugar snap peas
- 1 cup broccoli florets
- 1 red pepper sliced
- 1 Thai red chilli sliced ( optional)
For Pad Thai sauce:
- 4 tbsp low sodium/ light soy sauce
- 3 tbsp light brown sugar or maple syrup ( you can adjust sweetness according to your taste)
- 2 tbsp tamarind paste
- 1 tbsp rice wine vinegar
- 2 tbsp Sriracha or garlic chilli sauce
- 2 tbsp smooth unsweetened peanut butter
Garnishings :
- ½ cup chopped cilantro
- 1 lime (cut into wedges)
- ¼ cup peanuts roughly chopped
- ½ cup bean sprouts or moong sprouts
Instructions
- Do the preparation before you begin. Chop and slice the vegetables . Press the tofu if required ( I buy extra firm tofu so no need to press it) . Chop the tofu in to ½ inch cubes.
- Cook the noodles according to packet instructions, just until tender. Rinse with cold water. Keep aside.
- Make sauce by mixing all the sauce ingredients in a medium bowl and keep aside.
- Fry the tofu : In a non stick pan heat 1 tbsp of oil on medium heat and fry the tofu until all sides are golden brown. Remove from heat and keep aside.
- Stir fry : Heat 2 tbsp of oil in a large wok or non stick pan and add onion, white part of spring onions and garlic on high heat . Stir fry for few seconds and then add pepper, sliced carrots and broccoli . Cook for 3-4 minutes and then add sugar snap peas and cook for 1-2 minutes.
- Add cooked noodles and tofu to the vegetables and mix gently.
- Pour prepared pad thai sauce to the noodles and toss with tongs until the noodles and vegetables are well coated with sauce.
- Add half of chopped coriander and green onions . Mix and remove from heat.
- Serve immediately , garnishing with peanuts, sliced red chilli, coriander and bean sprouts and lime wedges with sriracha on the side. ( skip the red chilli if you don't like spicy)
- Enjoy!
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