Best Vegan Pad Thai Recipes

VEGAN PAD THAI RECIPE BY TASTY

Steps:

• Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
• Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
• Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
• Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
• Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
• Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
• Add the sauce and stir to combine.
• Add the tofu, stir to incorporate, and remove the pan from the heat.
• Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
• Enjoy!

VEGAN PAD THAI

Steps:

• Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
• To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
• Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
• Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
• Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.

VEGAN PAD THAI WITH BAKED TOFU

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice into 1/2- to 1-inch thick slabs wide enough for easy flipping.
• Mix soy sauce, rice vinegar, lime juice, coconut oil, tamarind paste, garlic, ginger, and chili-garlic sauce together in a square container. Fit the tofu slabs in the marinade so they are submerged; marinate at least 15 minutes. Transfer tofu to a oven-proof plate, reserving the marinade.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cabbage, carrots, daikon, red bell pepper, and onion in a skillet over medium heat. Add 1/4 cup water; saute vegetables until tender, 10 to 15 minutes.
• Bake tofu in the preheated oven, flipping after 15 minutes, until dry, 30 to 40 minutes. Chop tofu into smaller pieces.
• Whisk flaxseed meal, peanut butter, chili powder, black salt, and stevia into the marinade. Let sit until sauce is thickened, about 5 minutes.
• Stir kelp noodles and bean sprouts into the cabbage mixture in the skillet; cook and stir until softened and heated through, about 2 minutes. Mix in the sauce; cook and stir until sauce thickens and sticks to the noodles, about 5 minutes. Add chopped tofu, green onions, peanuts, and cilantro.

VEGAN PAD THAI

Steps:

• Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
• Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
• Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

LOW FAT, LOW CAL, VEGAN PAD THAI

Steps:

• In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
• Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to; simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
• Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

VEGAN THAI BASIL STIR FRY (VEGAN PAD KRA PAO) RECIPE BY TASTY

Steps:

• Add tofu and crumble into a hot pan with oil and shallow-fry until it has golden crust outside.
• Saute onions, ginger and red chili until aromatic. Add tomatoes, pearl oyster mushroom, and fried tofu crumbles.
• Add light dark soy sauce, vegan oyster sauce and coconut sugar. Then add water, simmer and reduce the sauce by half.
• Squeeze lime juice in and add Thai basil. Let basil wilt.
• Serve warm.

VEGAN PAD THAI

Steps:

• Soak the noodles in hot water for 10 minutes, while heating up a large frying pan or wok.
• Once the pan is hot melt the coconut oil in it, and throw in the gluten and peanuts. Season this with 1/4 tsp of the curry powder and stirfry while the noodles are softening.
• Mix in the garlic, sliced peppers and chopped green onion and continue to stirfry on medium.
• Drain the noodles and add them to the stirfy makeing sure they get covered evenly in oil. The noodles will soak up the oil and when that happens add the soy sauce.
• Add the mushrooms.
• Season with crushed red pepper, ginger, curry, cilantro, b. pepper, caynne, salt and continue to stirfry on low until noodles become slightly caramelized and the dish is evenly coated in it's seasonings.