Pad Thai - Vegan Version

Pad Thai or Paht Thai is a popular noodle across the globe. The addictive Thai flavors make it very easy to fall in love with this noodle. Traditional Pad Thai noodles has egg and fish sauce, chicken or shrimp can also be added. . This is an amazing vegan version of the Thai famous Pad Thai. Fish sauce is omitted, egg and  meat are replaced with tofu. This is can be made very quickly in 30 minutes. The sweet, spicy, and tangy sauce makes the noodles a comforting one.

The sauce makes a difference in the flavor and the main ingredients for the sauce id Tamarind paste which gives its classic taste. It is very commonly used in our everyday south Indian cooking. The tangy, fruity, sour taste of the tamarind adds so much flavor to this noodles. This can be found in Indian or any Asian grocery markets. If you can't find use vinegar or rice vinegar and/or lime juice as a substitute. 

Pad Thai is made with flat rice noodles very similar to linguini. Feel free to use with any kind of rice noodles that you can find. Pad Thai noodles are available in stores in different brands. Cook according to the package directions and use.

I love to add veggies and make a colorful one. Feel free to use what you have in hand. Peppers, carrots, and sprouts are amazing. This can be made even without veggies. Just tofu and noodles work too. So this noodle can be made and enjoyed whether the pantry/fridge is stocked or not.

Adjust the chili sauce to spice requirements. As it is garnished with sliced peppers too, 2-3 tbsp of chili sauce works for the given noodle quantity. A little chili sauce or extra sliced Thai chilies can be added in the plate so it is customizable as per every individual’s spice tolerances. The addition of peanut butter in the sauce is totally optional. It gives a creamier noodle version. The noodles are extremely tasty both with or without peanut butter in sauce. 

This is one of our favorite noodles and wanted to share my recipe for the same for my A-Z Noodles Around the World theme - Blogging Marathon. Check the link below for the noodles I shared during this journey. 

I am also linking this to Sundays on Silverado and Wonderful Wednesdays.

Serves 4-5

Rice noodles -9 oz

Carrots - 1 cup, shredded

Tofu - 8 oz, cubed

Mung sprouts - 1 cup

Green and red bell pepper - 2 cups, sliced

Ginger - 1 tbsp, finely chopped 

Garlic - 1 tbsp, finely chopped 

Bean sprouts - 1 cup

Oil - 3 tbsp

Peanut butter - 1 tbsp

Tamarind paste - 2 tbsp

Soy sauce - 3 tbsp

Brown sugar - 3 tbsp

Chili garlic paste - 2-3 tbsp

Water/Noodle cooked water - 1/4 cup

Green onions - 3 to 4, sliced

Thai chili - 2-3, sliced

Peanuts - 5 tbsp, toasted, crushed

Cilantro - 2 tbsp

Toasted sesame seeds - 1 tbsp (optional)

Lime wedges

Cook the noodles according to package directions. Drain, rinse in cold water, add a tablespoon of oil, mix thoroughly to prevent sticking.

Mix the ingredients for the sauce and set aside.

Heat oil a wok or a pan. Sauté the tofu for 3-4 minutes and set aside. Alternatively, silken tofu can be scrambled after sautéing veggies.

Add the ginger and garlic, sauté for 30 seconds. Add the carrots and bell peppers, sauté for 3-4 minutes or until they are crisp tender.

Lower the heat, add the noodles, sprouts, half of the peanuts, and tofu followed by the sauce. Increase the flame and sauté till everything is combined well and heated through. Add half of the garnish. Transfer to serving bowls and garnish with the rest.

Serve with lime wedges and sliced Thai chili.