Description
Vegan Pad Thai is a plant-based twist on Thailand’s iconic dish, offering a delightful combination of flavors and textures. Made with gluten-free rice noodles, colorful vegetables, and a creamy peanut sauce, it’s both healthy and satisfying. Enhanced with tofu or tempeh for added protein, this recipe is easy to prepare and perfect for a quick dinner. With just a few simple ingredients, you can create a restaurant-quality Vegan Pad Thai at home that will impress everyone at the table.
Step-by-Step Recipe
Ingredients:
- 200 g rice noodles
- 2 tbsp sesame oil
- 1 medium carrot (julienned)
- 1 red bell pepper (thinly sliced)
- 2 cups broccoli florets
- 200 g tofu (cubed)
- 3 garlic cloves (minced)
- 1 tsp freshly grated ginger
- 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tsp tamarind paste
- 1/4 tsp chili flakes (optional)
- For garnish: chopped peanuts, fresh cilantro, and lime wedges
Instructions:
- Prepare the noodles: Cook the rice noodles according to the package instructions, then drain and set aside.
- Fry the tofu: Heat sesame oil in a pan and fry the tofu cubes until golden brown. Remove and set aside.
- Sauté the vegetables: In the same pan, sauté the carrot, red bell pepper, and broccoli for 3-4 minutes. Add garlic and ginger, cooking for another minute.
- Make the sauce: In a small bowl, mix soy sauce, peanut butter, brown sugar, rice vinegar, tamarind paste, and chili flakes until smooth.
- Combine everything: Add the cooked noodles and tofu to the pan with the vegetables. Pour in the sauce and toss everything together over medium heat for 2-3 minutes.
- Serve: Garnish with chopped peanuts, fresh cilantro, and lime wedges. Serve hot and enjoy!
