AUTHENTIC VEGAN PAD THAI SAUCE (IN 30 MIN)
One of the internationally known classics of Thai cuisine is the famous Pad Thai. If you want an authentic Pad Thai recipe with Pad Thai rice noodles, a spicy sweet Pad Thai sauce in just 30 minutes on your table, you should try this delicious and simple vegetarian tofu Pad Thai, which gets along with no fish sauce, chicken or even shrimp. vegan | vegetarian | gluten free | wholesome | healthy | refined sugar-free
Provided by Jasmin
Categories Dinner
Time 30m
Number Of Ingredients 24
Steps:
- First, cook the rice noodles according to the package instructions. Press the tofu and dice it. Now mix the tofu cubes with the cornstarch and briefly fry them vigorously in a wok or a coated pan. Now fry the chopped shallot and the chopped garlic cloves with the tofu. Add the ginger and the remaining vegetable ingredients and steam everything with a little water. Now mix all the ingredients for the sauce in a small bowl and pour them over the tofu and vegetable mixture. When the noodles are done, add them to the mixture. Serve the pasta with peanuts, spring onions, and freshly chopped coriander leaves.
Nutrition Facts : Calories 495 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 23 grams fat, Fiber 8 grams fiber, Protein 15 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 621 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
AUTHENTIC VEGAN PAD THAI ผัดไทย
Chances are you've had pad thai before and chances are it tasted good. Chances are also high that, if you had it outside of Thailand, it lacked in authenticity to some degree. As much as I avoid the word authentic in food discussion and the snobbishness (not to mention inaccuracy) it often suggests, here I mean its use to reference to some ingredients that have somehow been forgotten in the exported version of this Thai favourite. The two ingredients that are mostly forgotten are preserved turnip and Chinese chives. Spring onions can technically be substituted for the latter but will not offer the same flavour profile. Both of these ingredients can be sourced at a large East Asian grocer.
Provided by Kip
Categories Main Course
Number Of Ingredients 15
Steps:
- Soak the rice noodles in warm water for one hour. Boiling them to cook aids in their demise, so don't be tempted unless you're okay with soggy noodles. If you are, no judgement because sometimes I like them too.
- Make tamarind water by mashing the tamarind pulp and 45 millilitres of hot water in a small bowl. Fork and/or hands will suffice. Use the back of a wooden spoon or silicone spatula to press the pulp against a mesh strainer, sieving the thick-ish liquid into another small bowl. Be sure to scrape the thick goop from the bottom of the strainer. Discard the solids left in the strainer. Mix the palm sugar, soy sauce, and salt into the tamarind water.
- Once the noodles are soaked (the consistency will be bouncy with a little firmness, and they won't taste like they're ready to eat yet), heat a wok to medium high heat. Once hot, add the oil.
- Stir fry the tofu, shallot, and preserved radish for a few minutes, just until the tofu begins to colour. Add the noodles and the tamarind sauce, continuing to stir fry for about a minute. If the noodles don't soften a little under the heat, toss a tablespoon of water in to aid in softening.
- Add most of the bean sprouts and Chinese chives, stir-frying just until wilted.
- Dish up, garnishing the noodles with the remaining sprouts and chives, plus a sprinkling of peanuts and toasted chilli powder. Serve with a slice of lime.
AUTHENTIC VEGAN PAD THAI
A vegan spin on a thai favorite. This easy 15-minute authentic vegan pad thai is 100% plant-based, gluten-free, easy and delish.
Provided by Danielle Brown
Categories gluten-free vegan dinner vegan dinner Vegan Pasta
Time 20m
Number Of Ingredients 15
Steps:
- Boil noodles in a large pot then strain when ready. Whisk all sauce ingredients together, set aside.
- In large pan, saute the mung bean sprouts for 5 minutes. Pour in the noodles and the pad thai sauce. Cook on medium heat until the sauce thickens up, continuously stirring or moving around with tongs.
- Garnish with cilantro, scallions, chopped nuts and a squeeze of lime juice! Serve and enjoy.
VEGAN PAD THAI
Pad thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, aka soybean sauce, use it!
Provided by Jet Tila
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
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.
PAD THAI (VEGAN)
This is not the most authentic version of Pad Thai but we really enjoy it and it's also a very cheap recipe to make. We were sceptical of the instructions that say not to stir the first time we made this but we followed them and it does work. If you aren't vegan, you might want to add some shrimp or a fried egg on top. We often substitute the frozen peas for whatever vegetable we happen to have around the house.
Provided by Sackville
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic and onion in a large, deep frying pan.
- After a couple minutes, add the tofu and green onion. Let it fry away without stirring.
- After a few more minutes, throw the peanut butter glob in the center and pile on the grated carrot, frozen peas, and mushrooms.
- Put the lemon juice, hot sauce and hoisin sauce on top as well, still without stirring it yet.
- Let everything cook away over a medium heat for another 5 minutes or until the vegetables have reached a nice consistency.
- Give the heap a big stir.
- Soak the rice noodles in boiled water for 5-8 minutes and mix them in well with the fried vegetable mixture.
- Squeeze on a bit more lemon, serve and enjoy.
Nutrition Facts : Calories 671.2, Fat 16.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 713.4, Carbohydrate 115.6, Fiber 12.6, Sugar 18.1, Protein 24.9
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