Vegan Pad Thai/ Kway Teo Pad Thai

 “Pad Thai” or, “Kway Teo Pad Thai“, a favourite street food from Thailand is one of our favourite meals. Traditionally made with fish sauce, shrimp and often with eggs and meat. My vegan Pad Thai version takes away all the animal products and retains the goodness of vegetables, making this a really healthy and quick meal to make at home with dried rice noodles along with a plethora of veggies. I have used silken tofu to mimic and replace eggs and diced firm tofu for protein in a tamarind sauce. Using bean sprouts, turnip, tomato and carrots makes a refreshing dish, other vegetables can also be used such as green onions, radish, bell pepper, etc.

 

Vegan Pad Thai
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Vegan Pad Thai

Gluten-free, nut-free wok cooked rice noodles with a variety of garnishes.

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Dried Rice Noodles
  • 2 tablespoons Oil
  • 1/2 cup Silken Tofu
  • 3/4 cup Firm Tofu, cubed
  • 1 cup Shallots
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, crushed
  • 2 cups Diced Vegetables (Carrot, Bell Pepper, Mushrooms)
  • 1 cup Bean Sprouts
  • 1 medium Tomato, deseeded and diced
  • 1 medium Cucumber, diced
  • 1 medium Avocado, cubed
  • Dried Chilli Flakes, to taste
  • Salt, to taste
For the Sauce
  • 3 - 4 tablespoons Soy Sauce
  • 2 tablespoons Tamarind Paste
  • 1 tablespoon Cider Vinegar
  • 2 - 3 tablespoons Coconut Sugar
Instructions
  1. Boil water and soak the rice noodles until soft. Drain and set aside.
  2. Airfry or bake the firm Tofu until golden brown and set aside.
  3. Heat oil in a wok, and toss in the shallots, silken tofu and vegetables until wilted (around 5 - 8 minutes).
  4. Mix the ingredients for the sauce until smooth and add to the vegetables in the wok.
  5. Toss in the drained rice noodles, bean sprouts and baked/ airfried Tofu cubes.
  6. Season with salt and chilli flakes.
  7. Garnish with avocado, tomato and cucumber pieces.

If you like this recipe, please check out my Vegan Fried Quinoa recipe too! 

 

 

Vegan Pad Thai (Gluten, Onion & Garlic Free)

Pad Thai is a well known, much loved street food from the vibrant food carts in Bangkok. It has several variations depending on the cooking process and, the person eating. One of the highlights of Pad Thai is the tangy, spicy and sweet sauce usually made fresh with a recipe passed down in families! The rice noodles used traditionally, make this gluten-free and all other ingredients can be varied to suit your taste. My version has no animal products, or onion and garlic. Avoid peanuts in case of allergies and, substitute with pepitas or sunflower seeds for the crunch.

We need,

  • Dried Rice Noodle Sticks – 1 cup
  • Oil – 1 tablespoon
  • Lemongrass Root, minced – 1 teaspoon
  • Fresh Ginger Root – 1 teaspoon
  • Freshly Chopped Mixed Vegetables (Carrots, Beans, Pak Choi, Snow Peas, Broccoli) – 1 cup
  • Fresh Bean Sprouts – 2 tablespoons
  • Medium Tofu, drained and diced – 1/2 cup
  • Soy Sauce/ Coconut Aminos – 2 tablespoons
  • Tamarind Paste – 1 tablespoon
  • Asafoetida – 1 teaspoon
  • Red Chilli, sliced finely – 1 teaspoon
  • Raw Sugar – 2 teaspoons
  • Red Hot Chilli Powder – 1 teaspoon
  • Salt, to taste
  • Freshly Ground Black Pepper – 1 teaspoon
  • Coriander Leaves & Stalks, minced finely – 2 teaspoons
For garnishing,
  • Roasted Peanuts Halves/ Roasted Pepitas – 1/4 cup
  • Green Lime, cut into quarters for garnishing

Directions,

  1. Boil 6 to 8 cups of water in a large saucepan. When the water boils and bubbles up, take off the heat and add the dried noodles. Leave in the hot water for 10 -15 minutes before draining well.
  2. Heat oil in a wok and add the diced tofu until golden. Carefully drain on to a plate.
  3. Season remaining oil in the wok with 1/2 teaspoon asafoetida, salt and black pepper. Add in the lemongrass paste, ginger and sliced red chilli. Stir until fragrant.
  4. Stir in the mixed veggies and cook until wilted (approximately 5 – 6 minutes on high heat).
  5. In a small bowl mix the tamarind paste in water. Add in raw sugar, remaining asafoetida, soy sauce, chilli powder and salt, to taste.
  6. Toss in cooked noodles into the wok. Take off the heat and stir in the coriander and toss well.

Serve garnished with peanut halves, a spoonful of the tangy sauce and a squeeze of fresh lime. Happy Cooking ๐Ÿ˜Š