Replicate a traditional pad Thai recipe and make this eggless, no fish sauce vegan pad Thai instead. It’s very easy to make and has amazing Thai flavours.
- 450g (1lb) flat rice noodles
- 30ml (2 tbsp) oil
- 2 carrots, peeled and julienned
- 1 red pepper, washed and julienned
- 4 garlic cloves, peeled and crushed
- 2 red chillies, washed and finely sliced
- 8 spring onions, washed and chopped – white and green parts separated
- 200g (7oz) smoked tofu, crumbled
- 60ml (4 tbsp) tamarind paste
- 90ml (6 tbsp) brown sugar
- 60ml (4 tbsp) soy sauce
- 30ml (2 tbsp) rice vinegar
- 30ml (2 tbsp) lime juice
- 250ml (1 cup) mung bean sprouts
- 125ml (½ cup) roasted peanuts
- Place the flat rice noodles in a deep dish then pour boiling water over them until they are completely submerged. It should take approximately 10 minutes for the noodles to cook through, so check every 2 minutes. You don’t want them to overcook! Once they are tender, drain immediately and set aside.
- Heat the oil in a large wok.
- Fry the carrot, red pepper, white spring onion, garlic and chillies on a high heat for 3 minutes.
- Add the tofu and fry for 2 minutes.
- In a cup, mix the tamarind sugar, soy, rice vinegar and lime juice.
- Add the cooked rice noodles to the wok then pour in the sauce. Stir for 2 minutes until the sauce is well incorporated.
- Add the sprouts, peanuts and green spring onions, then stir fry for another minute then serve immediately with wedges of lime.
- The tofu is used to replicate the egg in a traditional pad thai and helps to add bulk and protein to the dish. You can use regular tofu as well. Some people even add turmeric to it to make it look like scrambled egg!
- If you’re feeling saucy, double up on the tamarind, brown sugar, soy, rice vinegar and lime juice. Be careful not to make it too soggy though!
- Category: Main Course
- Cuisine: Thai
- Serving Size: 1 serving
- Calories: 408
- Sugar: 11.3 g
- Sodium: 578 mg
- Fat: 11.4 g
- Saturated Fat: 1.2 g
- Carbohydrates: 65.4 g
- Fiber: 3.3 g
- Protein: 11.5 g