Who doesn’t love Thai food? It’s tasty, spicy, warm and a go-to for veggie eaters. Pad Thai is a classic so I’m sharing my recipe from My cookbook, The Healthy Voyager’s Global Kitchen with you as a freebie! I hope you love my vegan Pad Thai as much as I do!
Pad Thai
- 1 (8-ounce) package rice noodles
- 3 tablespoons peanut or sesame oil
- 3 garlic cloves, minced
- 1/4 cup vegan fish sauce (recipe below)
- 1/4 cup sugar
- 2 tablespoons vinegar
- 1 tablespoon paprika
- 1/2 cup cubed extra firm tofu, pressed and drained
- 1 teaspoon hoisin sauce or soy sauce
- 2 green onions, stems only, diced plus 1/2 cup for garnish
- 1/4 cup dry roasted peanuts, ground
- 1 cup bean sprouts plus 1/2 cup for garnish
- 1/2 lemon, wedged, for garnish
Peanut Sauce
- 1/2 to 1 tablespoon red chili paste
- 1 cup coconut milk
- 1 tablespoon vegan fish sauce (recipe below)
- 1/2 cup peanut butter
- 1 tablespoon sugar
To make sauce: Combine chili paste, coconut milk, fish sauce and peanut butter in sauce pan and bring to a boil. Add sugar and boil for about 2 minutes then remove from heat.
To make the pad thai: Soak rice noodles in cold water for 30 minutes or until soft. Drain and set aside.
Heat oil in skillet or wok over medium heat.
Stir-fry garlic for about 3 to 4 minutes. Add the noodles and stir-fry until the noodles are translucent, reducing the heat if the noodles begin to stick together.
Add fish sauce, sugar, vinegar and paprika and continue to stir-fry until combined.
Stir in tofu and reduce heat to medium-high and continue to stir-fry for 2 minutes until most of the liquid has been reduced.
Stir in hoisin/soy sauce, green onions, peanuts and bean sprouts.
Mix well then plate and pour peanut sauce over top and garnish with sprouts, green onions and lemon wedge.
Vegan Fish Sauce Recipe
- 1 1/2 cup shredded dried seaweed (nori, kombu, wakame, arame or hijiki is fine)
- 6 cups water
- 4 large cloves garlic, crushed
- 1 tablespoons black peppercorn
- 1/2 cup soy sauce or tamari
- 1 tablespoon umeboshi vinegar (or lemon juice)
Place the seaweed in a pot and add 4 cups of water. Bring to a boil, then turn down the heat, cook for 20 minutes.
Add the rest of the ingredients and the remaining 2 cups of water. Bring back to a boil, then boil fairly high for at least 1/2 hour so it reduces to about half. It’s crazy salty but that means it’s perfect.
Strain and let cool.
