Pad Thai - PlantPure Nation

Pad Thai

by Kim Campbell April 06, 2020

Pad Thai

Pad Thai

Most restaurants serve pad thai with an oil-based fish sauce.  My version is oil-free and plant-based but still boasts that delicious combination of sweet, sour, and spicy flavors. 

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Prep time    25 minutes  

Cook time   30 minutes    

Yield               4-6 servings

 🌱Ingredients

     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
  • 1 teaspoon tamarind paste
  • 1 teaspoon sriracha
  • 2 teaspoons cornstarch

     Noodles and Vegetables

  • 6 ounces extra-firm tofu
  • 6-8 ounces brown rice noodles
  • 1 medium carrot, peeled and julienned
  • 1 red bell pepper, seeded and sliced
  • ½ red onion, sliced
  • 3 cups chopped broccoli florets
  • 1 cup shredded cabbage
  • 2 cups chopped spinach
  • 1 cup fresh mung bean sprouts
  • 4-6 green onions, chopped
  • 3 to 5 garlic cloves, minced

     Toppings

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

👩‍🍳Directions

  1. Preheat the oven to 400°F.   Line a baking sheet with parchment paper.
  2. Combine all the sauce ingredients in a blender and blend until smooth and creamy.
  3. Cut the tofu into 1-inch cubes and arrange them in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables).  Bake until golden, 15-20 minutes. 
  4. While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
  5. In a nonstick skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5to 8 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
  6. In a large serving bow, toss the pasta, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired. 

✏️ Tips & Hints

  • Don’t hesitate to try different veggies in this dish.  I like the variety and color of the ones I use here, but you can choose your own favorites. 
  • 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 1 pitted date. 



Kim Campbell
Kim Campbell

Author



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