Pad Thai

ira

ira

Pad Thai | Image by: Sigal Ben David
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pad Thai

  • Author: Ido Zivli
  • Active Time: 25 min
  • Total Time: 25 min
  • Yield: 4 Servings 1x
  • Category: Main dish
  • Cuisine: Thai
Print Recipe

Description

If you’re looking for an authentic vegan Asian dish, this Pad Thai recipe is your best bet. The flavors and textures blend together to create some wonderfully savory noodles, sure to tantalize your taste buds. Create that restaurant feel without spending a fortune by cooking up this moreish homemade version.

This recipe uses sugar, but you can also use date syrup or maple syrup. Even though there’s a sweetener in the recipe, this pad thai is deliciously savory. Did you know that chefs often add sugar to savory dishes to make them more palatable? It’s a great tip for you to use in your own home cooking.

Ingredients

Scale
  • 7 oz rice noodles (or 200 g)
  • ¼ cup soy sauce (or 60 g)
  • ½ tbsp ground ginger
  • 1 tbsp sugar
  • 2 packs of tofu (or 10 oz)
  • 1 tbsp oil
  • ¼ purple cabbage, cut into strips
  • 2 carrots, grated
  • 3 garlic cloves, thinly sliced
  • 1½ cups mung bean sprouts (or 150 g)
  • 2 scallions
  • 1.5 oz shelled peanuts (or ½ cup)

Instructions

  1. Soak the rice noodles in boiling water for 5 minutes, drain and transfer to a bowl.
  2. Mix the soy sauce, ginger, and sugar or date syrup.
  3. Cut the tofu into cubes or strips and marinate in the soy sauce mixture for 3 minutes.
  4. Remove your tofu from the marinade, and pour the rest of the marinade onto the noodles.
  5. Heat some oil in a deep frying pan, and stir-fry the tofu cubes over high heat for 5 minutes until they turn golden brown. Transfer to the bowl with the noodles.
  6. Stir-fry the vegetables over high heat without oil for 3 minutes. Lower the heat, add mung bean sprouts, stir, and combine the mixture to the noodles and tofu.
  7. Chop the scallions, break the peanuts into halves, and sprinkle them onto each serving.

Notes

  • Bean thread noodles or wheat noodles may be used instead of rice noodles, or alternatively, the dish may be served on a bed of rice (preferably brown).
  • Check out our Traditional Indian Curry or Chinese Style Tempeh for more Asian-inspired recipes!

Keywords: Pad Thai, Tofu, Asian, 30 minutes or less, easy, main dish, tofu, veggies

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

For more recipes and tips from experienced mentors and certified dietitians, join Challenge 22 for free!

More like this:

Easy Homemade Falafel

Delicious, crunchy falafels that make a herby plant-based snack that’s full of the iron and fiber of chickpeas.

We love to serve them in a pita bread with hummus, salad, pickles, cabbage, and a drizzle of tahini. Try with salsa for an extra kick!

Herby Miso Bean Stew

Hearty bean stew with a herbed, umami sauce that will have everyone coming back for more! Make this satisfying one-pot meal to enjoy all the benefits of beans, and add any veggies you have on-hand to make a delicious, fully adaptable vegan meal.

Easy Vegan Orange Cake

An easy, aromatic vegan orange cake to create cozy vibes and absolutely delicious smells throughout your house! A dairy-free, egg-free, and vegan treat using simple, staple ingredients.