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.
VEGAN PAD THAI
Pad thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, aka soybean sauce, use it!
Provided by Jet Tila
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
- To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
- Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
- Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
- Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.
VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.
VEGETARIAN PAD THAI
This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.
VEGAN PAD THAI RECIPE BY TASTY
Here's what you need: rice vinegar, soy sauce, brown sugar, vegan worcestershire, tamarind paste, dried rice noodles, peanut oil, green onion, red thai chiles, garlic, carrots, bean sprout, roasted unsalted peanut, tofu
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 14
Steps:
- Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
- Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
- Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
- Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
- Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
- Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
- Add the sauce and stir to combine.
- Add the tofu, stir to incorporate, and remove the pan from the heat.
- Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
- Enjoy!
Nutrition Facts : Calories 1029 calories, Carbohydrate 160 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, Sugar 52 grams
More about "pad thai vegan recipes"
EASY VEGAN PAD THAI (IN 30 MINUTES!) - FROM MY BOWL
From frommybowl.com
5/5 (9)Category MainCuisine AmericanTotal Time 30 mins
- 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.
- Veggies: Using the same pan, add an additional 1/4 cup (60 ml) water or oil to the pan along with the garlic and white portions of the green onion. Sauté over medium heat until translucent, about 3 minutes. Add in the red pepper and carrot and sauté until tender, about 3-5 minutes
- Sauce: Push the veggies to one side of the pan and add the vegetable broth, sugar, tamari and sriracha to the pan. Mix until combined, then mix into the vegetables. In a small separate bowl, mix the cornstarch and 3 tablespoons of water, until no clumps remain. Once the sauce starts to bubble, add the cornstarch “slurry” to the saucepan and mix into the sauce. Let everything simmer for a few minutes, until the sauce begins to thicken noticeably.
VEGAN PAD THAI - VEGAN HEAVEN
From veganheaven.org
4.8/5 (12)Total Time 30 minsCategory Entrée, Main CourseCalories 324 per serving
- Preheat your oven to 350 °F. Start by making the oven-baked crispy tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then add the corn starch. Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top. Bake for 25 minutes, tossing halfway.
- Heat some oil in a large non-stick pan or wok. Add the garlic, the green onions, the ginger, and the chili and cook for 2-3 minutes.
- Add the broccoli, the carrots, the baby corn, and the bell pepper. Cook for 7-8 minutes stirring frequently.
10 BEST VEGAN PAD THAI SAUCE RECIPES | YUMMLY
From yummly.com
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
From minimalistbaker.com
30-MINUTE VEGAN PAD THAI - A WEEKNIGHT WINNER! - …
From veganhuggs.com
VEGAN PAD THAI WITH VEGGIE NOODLES & TOFU - BIANCA …
From biancazapatka.com
EASY VEGAN PAD THAI - BRAND NEW VEGAN
From brandnewvegan.com
BEST EVER VEGAN PAD THAI - DETOXINISTA
From detoxinista.com
EASY VEGAN PAD THAI RECIPE | WORLD OF VEGAN
From worldofvegan.com
EASY VEGAN PAID THAI RECIPE W/ SAUCE - CHOOSING CHIA
From choosingchia.com
EASY VEGAN PAD THAI | PETA
From peta.org
VEGAN PAD THAI WITH TOFU - FORKS OVER KNIVES
From forksoverknives.com
EASY VEGAN PAD THAI - MY DARLING VEGAN
From mydarlingvegan.com
EASY VEGAN PAD THAI IN UNDER 30 MINUTES - VEGAN PUNKS
From veganpunks.com
THE BEST KETO PAD THAI - 15-MINUTE PLANT-BASED VEGAN RECIPE
From mycrashtestlife.com
VEGAN PAD THAI - COOK WITH MANALI
From cookwithmanali.com
AUTHENTIC VEGAN PAD THAI RECIPE
From messyvegancook.com
EASY VEGAN PAD THAI (BEST SAUCE) - THE CHEEKY CHICKPEA
From thecheekychickpea.com
BEST VEGAN PAD THAI (EASY RECIPE!) - EAT WITH CLARITY
From eatwithclarity.com
VEGAN PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
From foodandwine.com
VEGAN PAD THAI - SUM OF YUM
From sumofyum.com
VEGAN PAD THAI RECIPE: EASY 30-MINUTE VEGAN MEAL
From tofubud.com
VEGAN PAD THAI - VEGAN RECIPES | NOT THAT KIND OF VEGAN
From notthatkindofvegan.com
EASY PAD THAI - VEGAN RECIPE - VEGKIT.COM
From vegkit.com
EASY VEGAN PAD THAI - OH MY VEGGIES
From ohmyveggies.com
VEGAN TOFU PAD THAI (30 MINUTES) - PLANT.WELL
From beplantwell.com
VEGAN PAD THAI | GLUTEN FREE PAD THAI - SECONDRECIPE
From secondrecipe.com
VEGAN PAD THAI - EGGLESS NO FISH SAUCE VEGAN ORIGINAL PAD ...
From greedygourmet.com
VEGAN PAD THAI - LAZY CAT KITCHEN
From lazycatkitchen.com
VEGAN PAD THAI - CONNOISSEURUS VEG
From connoisseurusveg.com
SAUCY VEGAN PAD THAI WITH CRISP PAN-FRIED TOFU | VEGNEWS
From vegnews.com
VEGAN PAD THAI WITH TOFU RECIPE | EATINGWELL
From eatingwell.com
VEGAN TEMPEH PAD THAI - VEGAN FOOD & LIVING
From veganfoodandliving.com
TANGY VEGAN PAD THAI - VEGAN FOOD & LIVING
From veganfoodandliving.com
EASY VEGAN PAD THAI (OIL-FREE) - HEALTHYGIRL KITCHEN
From healthygirlkitchen.com
VEGAN PAD THAI - SIMPLE VEGAN BLOG
From simpleveganblog.com
VEGAN PAD THAI RECIPE | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
VEGAN PAD THAI - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
COLORFUL RAW VEGAN PAD THAI SALAD – NUTRICIOUSLY
From nutriciously.com
VEGAN PAD THAI | SPICE CRAVINGS
From spicecravings.com
GLUTEN FREE AUTHENTIC PAD THAI RECIPE
From glutenfreeandmore.com
VEGAN PAD THAI - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love