Easy Vegan Pad Thai - PlantPure Nation

Easy Vegan Pad Thai

by Kim Campbell May 26, 2020

Easy Vegan Pad Thai

Easy Vegan Pad Thai

Pad Thai is packed with veggies, flavors, and noodles.  Most Thai restaurants serve this dish with an oil-based fish sauce but this oil-free and plant-based version still boasts that delicious combination of sweet, sour, and spicy flavors.   

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 Prep time    15 minutes  

Cook time   20 minutes    

Yield               4 servings

🌱 Ingredients

         Noodles and Tofu Scramble 

    • 8 ounces Pad Thai rice noodles (or flat brown rice noodles)
    • 1 onion, medium diced
    • 8 ounces extra-firm tofu, drained and crumbled
    • 1/4 teaspoon ground turmeric
    • sea salt to taste

         Sauce

    • 2 garlic cloves, peeled
    • 1 teaspoon grated fresh ginger
    • ¼ cup water
    • 3 tablespoons low-sodium tamari
    • 2 tablespoons pure maple syrup
    • 1 tablespoon rice vinegar
    • 1 tablespoon tahini
    • 1 tablespoon lime juice
    • 2 teaspoons tamarind paste
    • 1 teaspoon sriracha
    • 2 teaspoons cornstarch

         Veggies 

    • 2 medium carrots, peeled and julienned (or shredded)
    • 1 red bell pepper, seeded and sliced
    • 1 cup shredded green cabbage (I like to use the coleslaw blends)
    • 6-8 green onions, sliced

         Toppings

    • ½ cup chopped peanuts
    • 1 cup fresh mung bean sprouts
    • ½ cup chopped fresh cilantro
    • 1 lime, cut into wedges (optional)

              

                🥄 Kitchen Tools 

                • One large skillet
                • One large pot
                • One large mixing bowl
                • High-speed blender
                • Wooden spoons and spatulas
                • Large spoons and forks
                • Measuring cups and spoons
                • Chef knife
                • Cutting board

                👩‍🍳 Instructions

                1. Noodles: Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions. Drain, rinse, and set aside. 
                2. Tofu Scramble:  In a skillet over medium-high heat, sauté the onion until tender. Use water to deglaze the pan as necessary.  Add the crumbled tofu and turmeric and using a spatula, combine until the turmeric is evenly distributed and the scrambled tofu becomes a bright yellow color.  Remove from pan and set aside.  *(You can also use a dash of black salt here to create an egg flavor.) 
                3. Sauce:  Combine all the sauce ingredients in a blender and blend until smooth and creamy.  Set aside.
                4. Veggies:  Using the same skillet, add the carrots, red bell pepper, shredded cabbage, and green onions and cook over medium-high heat adding water to prevent sticking.
                5. Add the Pad Thai sauce and continue cooking until the sauce thickens, about 3 minutes.
                6. In a large serving bowl, toss the pasta and vegetables together. Garnish with the peanuts, mung sprouts, and cilantro and serve with the lime wedges, if desired. 

                Tips & Tricks  

                • Don’t hesitate to try different veggies in this dish.  I like a variety of colors but you can choose your own favorites. 
                • You can also skip the scrambled tofu and substitute baked tofu chunks or leave it out altogether.  
                • Tamarind paste (a sticky sour fruit paste) can be found in the Asian section of most large supermarkets; Whole Foods Market carries this product as well.  But if you can’t find it you can substitute with:
                  • 1 teaspoon maple syrup + 1 teaspoon lime juice  
                  • 2 teaspoon pomegranate molasses. 
                  • 2 teaspoon marmalade

                 

                 Easy Vegan Pad Thai Grocery List 🛒

                    Produce 🥦

                • 8 ounces extra firm tofu
                • 3 medium carrots
                • 1 red bell pepper
                • 1 medium onion
                • 1 cup shredded green cabbage
                • 4-6 green onions
                • 1 bunch cilantro
                • 1 cup fresh mung bean sprouts (optional)
                • 2 garlic cloves
                • 1 teaspoon fresh ginger (or ginger paste)
                • 1 tablespoon lime juice
                • 2 limes

                     Grains, Pasta, Nuts & Seeds 🌰

                • 8 ounces Pad Thai Rice Noodles (or flat brown rice noodles such as linguini or fettuccini) 
                • 1/2 cup chopped peanuts

                     Condiments and Sauces 🍅

                • 1 tablespoon rice vinegar
                • 3 tablespoon low sodium tamari sauce (or soy sauce)
                • 2 teaspoon tamarind paste (for substitutions see recipe "Tips & Tricks")
                • 1 teaspoon sriracha

                     Baking & Spices 🌶

                • 1/4 teaspoon ground turmeric
                • 2 tablespoons pure maple syrup
                • 2 teaspoons cornstarch

                     Canned and Jarred Goods 🥫 

                • 1 tablespoon tahini
                PlantPure Kitchen Live



                Kim Campbell
                Kim Campbell

                Author



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