Vegan Pad Thai (Restaurant Worthy!)

Vegan Pad Thai (Restaurant Worthy!) Recipe

By Loving It Vegan

🔪Prep Time: 45 mins

👩‍🍳Cook Time: 15 mins

Ingredients

7 oz (200g) Rice Noodles (usually about half a pack)

1 8oz (~220g) Block Firm Tofu

1 Tbsp Sesame Oil

1/2 Medium White or Yellow Onion (chopped)

1 Red Bell Pepper (sliced into strips)

1 Carrot (sliced into strips)

1 and 1/2 oz (42g) Bean Sprouts*

3 Tbsp Tamarind Paste*

3 Tbsp Brown Sugar

1 tsp Red Curry Paste*

2 Tbsp Soy Sauce*

1/4 cup (60ml) Vegetable Stock

1 tsp Crushed Garlic

1/2 cup (75g) Peanuts

Bean Sprouts

Cilantro

Lime

Instructions

1Add the noodles to a big bowl of cold water to soak for around 45 minutes.*

2While the noodles are soaking, begin your preparations.

3Preheat the oven to 390°F (200°C).

4Chop the tofu into small squares and place it on a parchment lined baking tray. Bake in the oven at 390°F for 20 minutes.

5Chop the onion and slice the red bell pepper and carrot into strips.

6Add the sauce ingredients to a bowl and whisk to combine.

7When the tofu is baked, the vegetables are chopped and ready, the sauce is mixed and the noodles have soaked for 45 minutes, then you’re ready to start.

8Add the chopped onion to a wok with 1 Tbsp Sesame oil. Sauté until slightly softened.

9Add in the red bell pepper and carrot. Alternatively stir fry (lid off) and steam (lid on) until the vegetables are slightly softened. If your wok doesn’t have a lid, don’t worry, just stir fry until slightly softened, it will just take a tiny bit longer.

10Add in the noodles and the sauce and stir fry until the noodles are cooked. Taste test regularly until the noodles have the right texture.

11Throw in the tofu and most of the bean sprouts (keep some behind for serving) and just mix in with the noodles and the sauce so everything is well coated.

12Serve topped with crushed peanuts, a sprig of cilantro, a few bean sprouts on top and some fresh lime.

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