Authentic Vegan Pad Thai Sauce In 30 Min Recipes
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.
30 MINUTE VEGAN PAD THAI
30 Minute Vegan Pad Thai with rice noodles, tofu, veggies, peanuts and the most incredible, simple sauce. Talk about an easy dinner using everyday ingredients!
Provided by Nora Taylor
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Prepare all of your ingredients before you begin. Slice the carrots, chop the green onions, cilantro and the peanuts. Press your tofu if needed (I like to get the vacuum packed extra-firm tofu so no need to press it), and then chop into 1/2 inch cubes.
- Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.
- Make the sauce: Stir all the sauce ingredients together in a small bowl. Set aside.
- Fry the tofu: In a large pan (you can even use the same pot you boiled the noodles in), heat the oil over medium-high heat. Add the tofu, and fry it until all sides are golden brown.
- To the pan with the tofu, add the noodles, sauce, carrots, green onions and half of the cilantro. Stir as it warms up.
- Serve immediately, sprinkling peanuts and more cilantro on the top of each serving, with lime wedges and mung bean sprouts on the side. Squeeze lime juice to taste before eating. Yum!
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving, Carbohydrate 68 g, Protein 17 g, Fat 19 g, SaturatedFat 8 g, Sodium 754 mg, Fiber 5 g, Sugar 16 g
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- Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside.
- In a large bowl, gently toss the tofu cubes with the corn starch and salt until all sides are coated. Set aside.
- Cook Pad Thai noodles according to package directions, but reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking (*see note).
- Heat up a Wok or Large Skillet over medium-high heat for 1-2 minutes. Once heated add oil and wait until it shimmers. Now add prepared tofu cubes and let them sit for 1-2 minutes to brown. Using tongs, flip to the other side to brown. Continue until all sides are crispy. Remove from heat and place tofu on a paper towel-lined plate. Wipe out wok.
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- Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions. Drain, but do not rinse.
- In the meantime, pre-heat a nonstick skillet to medium-high heat. Add 2 tablespoons of water to the pan and use your hands to crumble the tofu into the skillet, then sprinkle the turmeric over the tofu. Use a spatula to combine and sauté, until the turmeric is evenly distributed and the scramble is a vibrant yellow color (3-5 minutes). Remove from the pan and set aside.
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