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©Not That Kind of Vegan 2018
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Vegan Pad Thai

Updated: Mar 27, 2019



Pad thai is my favorite (hangover) Thai dish, but it can be tough to find a vegan version since most restaurants use egg and fish sauce. I just finally came up with vegan version of fish sauce I love, so let’s get down to business on this awesome vegan remake! This is how we made it:


Ingredients:


Sauce:

3 tbsp coconut sugar

1 tbsp tamarind concentrate

2 Tbsp No-Fish Sauce

¼ cup water

1 lime, juiced

½-1 tsp red chili flakes


Vegan Eggs:

1 block extra firm tofu, crumbled

1/4 tsp turmeric

½ tsp black salt (or regular salt)

Pepper to taste


Pad Thai:

14 ounces pad thai rice noodles

1 small head shallot, thinly sliced

2 cloves garlic, chopped

2 green onions, sliced

1 carrot, grated

Handful of snow pease

1 bell pepper, thinly sliced

8 oz shiitake mushrooms, stemmed and sliced

1 block extra firm tofu, cut into 1”x1”x ½” squares

2.5 cups bean sprouts

¼ cup peanuts, chopped


Directions:


Start by soaking your rice noodles in room temperature water for about an hour to soften.

In the meantime, let’s whip up your sauce. In a small bowl add all of the sauce ingredients and whisk them together until they’re all combined and the coconut sugar is dissolved. Set it aside for later.


Next, in another small bowl, let’s mix the vegan eggs. Add your crumbled tofu, turmeric, black salt, and pepper, and stir until combined. Set it aside.


Heat a large skillet over medium-high heat and add a little water or oil. Once it’s hot, add your tofu squares, and cook on both sides until brown, or about 5 minutes each. Season both sides with salt and pepper and then remove from heat and set aside. (So many side pieces!)


Return your skillet to stove and add more water. Add your shallot and garlic and cook until they are soft and fragrant, for about 4 minutes. Next add the carrots, green onions, bell peppers, and mushrooms, and continue cooking for a few more minutes until they are soft. Add in the tofu egg, and let it simmer for about 5 more minutes, stirring frequently,


Drain your noodles, and then add them to the pad thai party. Add the sauce, and cook until most of the sauce is absorbed and the noodles are soft. Top with bean sprouts and peanuts and enjoy!


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