If there’s one dish that I eat at every Thai restaurant, then it’s this- Pad Thai along with the Thai fried rice maybe.
However more often that not, I am left disappointed with the vegan pad thai that most restaurants serve. I think mostly I am not a fan of the sauce.There are few places though including a local Thai place who make amazing vegan pad thai, so whenever I have a craving, we would just drive to that place.
Ingredients200 grams rice stick noodles 7 oz
2.5 tablespoons tamarind concentrate
2 tablespoons soy sauce 30 ml
3 tablespoons brown sugar 36 grams
1 tablespoon water 15 ml
4 oz extra-firm tofu pressed and then tossed in 1 tablespoon cornstarch
3 tablespoons oil divided, use any oil of choice
3 large garlic cloves chopped
1 medium onion sliced, I used yellow onion
1 thai chili chopped
1 medium carrot sliced thin
1 large red pepper sliced
1.5 cups bean sprouts
1/2 cup garlic chives chopped 3/4 inch long
1/4 teaspoon salt or as needed
1/4 teaspoon red chili flakes or as needed
crushed/chopped peanuts for serving, around 2-3 tablespoons
lime wedges for serving
hot sauce for serving
cilantro optional, for serving
Method* Add rice stick noodles to a large pot and then pour boiling water over the noodles. Soak noodles in boiling water for 8 minutes.
* Then drain the water and rinse the noodles under cold water and set aside. I also cut the noodles sometimes with a scissor so that it's easier to toss the noodles with the sauce and veggies later.
* I followed the instructions for the rice stick noodles that I used, if using any other noodle type, follow the instructions on the package.
* To a measuring jar or bowl, add all the ingredients for the sauce- tamarind concentrate, soy sauce, brown sugar and 1 tablespoon water. Mix well and set aside.
* Press the tofu with a heavy object for around 20 minutes, do this before you soak the noodles. Then cut into small cubes and toss the tofu with cornstarch until coated.
* Heat 1 tablespoon oil in a skillet on medium heat. Once hot, add the cornstarch tossed tofu to the pan in a single layer. Cook for around 7 minutes on one side until it turns golden brown in color. Then flip and cook the other side. Remove the cooked tofu on a plate.
* To a wok, now add the remaining 2 tablespoons of oil on medium-high heat. Once hot, add the chopped garlic, sliced onion, thai chili and cook for 2 minutes.
* Then add the sliced carrot and peppers and cook for 2 more minutes, then add the bean sprouts and mix.
* Add in the prepared sauce followed by the noodles. Mix well until everything is well combined, I use a pair of tongs to mix everything together.
* Cook for around 3 minutes until all of the sauce is absorbed by the noodles. Then add garlic chives.
* Also add salt and red chili flakes, mix and turn off the heat.
* Place this Vegan Pad Thai on serving plate and garnish with lots of crushed peanuts and serve with lime wedge and a side of hot sauce.