Vvivi_verde
Pad Thai (Vegan)
Street-style pad thai with tofu instead of shrimp, and coconut aminos standing in for fish sauce. Tastes like the real thing, I promise.
ThaiVeganQuick (30 min)
122 taste tests1 tweaks
2 tweaks·Latest: Wide rice noodles, dark soy + oyster sauce replace tamarind sauce. Chinese broccoli instead of bean sprouts.
NameLast tweakUpdated
pad-thai
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Pad See Ew
Big flat wide rice noodles, Chinese broccoli, oyster sauce and dark soy. The wetter, sweeter, more charred cousin of pad thai.
ThaiVeganQuick (30 min)Dinner
ingredients.json
2 servings
- 200 gRice noodles, soaked in cold water 30 min
- 200 gFirm tofu, pressed and cubed
- 150 gBean sprouts
- 3 tbspTamarind paste
- 2 tbspCoconut aminos
- 2 tbspPalm sugar
- 3 clovesGarlic, minced
- 3 tbspVegetable oil
- 50 gRoasted peanuts, roughly chopped
- 2 wedges per servingLime
- 3 stalksGreen onions, sliced
instructions.md
- 1
Mix tamarind, coconut aminos, and palm sugar until sugar dissolves. This is the pad thai sauce.
- 2
Press and drain tofu well. Fry in 1 tbsp oil over high heat until golden on all sides. Remove.
- 3
Add remaining oil to wok over very high heat. Add garlic, cook 30 seconds.
- 4
Drain soaked noodles. Add to wok, toss. Add pad thai sauce. Toss until noodles absorb sauce.
- 5
Push noodles to one side. Add bean sprouts and tofu to the empty side. Toss everything together.
- 6
Serve topped with peanuts, green onions, and lime wedges on the side.
⚡macros.jsonper serving · 2 servings
490kcalCalories
20gProtein
68gCarbs
16gFat
4gFiber
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