Vegan Pad Thai
Vegan pad thai recipe with loads of veggies, homemade sauce without fish sauce and shrimp paste. You will love this Thai style spicy rice noodles, very popular Asian recipe. This vegan recipe is a treat for pad thai lovers with all vegetables, sprouts crunchy peanut topping, so much better than take out. You can also add sauteed tofu for protein.
Servings: 3
Calories: 520kcal
Ingredients
For pad thai sauce
- 2 tablespoons tamarind paste
- 2 tablespoons soy sauce use tamari for gluten free version
- 3 tablespoons chili paste adjust to taste
- 1/2 cup veg stock or water
- 1 tablespoon brown sugar
Other Ingredients for pad thai
- 200 grams rice noodles 7 oz
- 2 tablespoons sesame oil
- 2 teaspoons minced ginger garlic or ginger garlic paste
- 1 medium onion thinly sliced
- 2 cups mixed chopped mixed vegetbles carrot, cabbage, bell peppers, zucchini
- 1 cup bean sprouts
- 1 teaspoon red chili paste optional
- salt to taste
- 3 tablespoons chopped cilantro leaves
- 1/2 cup roasted and crushed peanuts
- 3 tabespoons roasted sesame seeds
- lemon wedges
Instructions
- Soak the rice noodles or rice sticks in warm water for the timed mentioned in the package.
- Once the noodles turn soft, drain excess water.
- Toss few drops of sesame oil to the cooked noodles and mix well. Cover and set aside.
- Chop veggies into thin slices.
- Roast peanuts and crush slightly.
How To Make Sauce For Pad Thai
- Soak a small tamarind ball in warm water for 15 minutes and extract pulp. You can also use 1 tablespoon tamarind paste from stores. To that add 1/2 cup water or veg stock and soy sauce. You can also use vegetarian fish sauce, I did not use though.
- To that add red chili paste.
- Next in goes brown sugar.
- Finally add salt to taste and bring the mixture to a boil in high heat.
- Now reduce the flame to medium high and cook for 3-4 minutes.
- Remove from flame.
How To Make Vegan Pad Thai
- Heat 2 tablespoons sesame oil in a wok or wide pan over medium high heat.
- Add crushed ginger and garlic. Saute in medium high for a minute.
- Add sliced onions and saute in medium high heat for a minute again.
- Now add all the chopped pad thai veggies and bean sprouts. Saute in medium high heat for 5-6 minutes.
- Add the red chili paste if required. We like to make this noodle stir fry spicy so I added red chili paste in this step. You can omit it as we have already used red chili paste in the sauce.
- Mix well and add the prepared pad thai sauce. Mix well.
- Add the noodles and toss well. Saute for a minute.
- Add the crushed roasted peanuts, sesame seeds if using and more bean sprouts if you like.
- Finally throw in the chopped cilantro leaves and mix well. You can also use scallion green finely chopped.
- Serve vegan pad thai with lemon or lime wedges and extra sauce if preferred.
Notes
Gluten Free variation- To make this recipe gluten free, just use tamari instead of soy sauce.
Scaling up- you can double the recipe.
Vary the proportion of all the ingredients in the sauce as per taste.
You can add fried tofu for varied texture. You can also add mushrooms.
keep some extra sauce handy as this noodles soaks up the sauce pretty fast and dries up easily.
Nutrition
Serving: 3g | Calories: 520kcal | Carbohydrates: 88g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Sodium: 1039mg | Potassium: 525mg | Fiber: 6g | Sugar: 25g | Vitamin A: 5156IU | Vitamin C: 82mg | Calcium: 73mg | Iron: 3mg