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Pad Thai

Ido Zivli

Ido Zivli

Pad Thai
Pad Thai | Image by: Sigal Ben David
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Pad Thai

Pad Thai

  • Author: Ido Zivli
  • Yield: 4 Servings 1x

Description

If you’re looking for an authentic vegan Asian dish, this Pad Thai noodle recipe is your best bet. The flavors and textures blend together to create a perfect savory explosion for your taste buds. Want to expand your Asian cuisine pallet? Try our Chinese Style Tempeh!


Scale

Ingredients

  • 7 oz thin rice noodles (or 200 grams)
  • ¼ Cup soy sauce
  • 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
  • 2 Scallions
  • 1½ oz shelled peanuts (or ½ cup)

Instructions

  1. Soak 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 tofu into cubes and marinate in the soy sauce mixture for 3 minutes
  4. Remove the tofu from the marinade, and pour the rest of the marinade onto the noodles. Heat 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.
  5. 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.
  6. 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).

Keywords: Pad Thai, Tofu, Asian, Plant-Based

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