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
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.
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 "vegan pad thai recipes"
VEGAN PAD THAI - LOVING IT VEGAN
From lovingitvegan.com
Ratings 9Calories 487 per servingCategory Entree, Gluten-Free, Savory
- Chop the tofu into small squares and place it on a parchment lined baking tray. Bake in the oven at 390°F for 20 minutes.
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.
30-MINUTE VEGAN PAD THAI - A WEEKNIGHT WINNER!
From veganhuggs.com
Ratings 19Category EntreeCuisine Gluten-Free, Thai, VeganTotal Time 30 mins
EASY VEGAN PAD THAI (IN 30 MINUTES!) - FROM MY BOWL
From frommybowl.com
5/5 (9)Category MainCuisine AmericanTotal Time 30 mins
AUTHENTIC VEGAN PAD THAI - HEALTHYGIRL KITCHEN
From healthygirlkitchen.com
BEST EVER VEGAN PAD THAI - DETOXINISTA
From detoxinista.com
VEGAN PAD THAI WITH VEGGIE NOODLES & TOFU - BIANCA …
From biancazapatka.com
10 BEST VEGAN PAD THAI SAUCE RECIPES | YUMMLY
From yummly.com
EASY VEGAN PAD THAI RECIPE | WORLD OF VEGAN
From worldofvegan.com
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY VEGAN PAD THAI RECIPE W/ SAUCE - CHOOSING CHIA
From choosingchia.com
EASY VEGAN PAD THAI | PETA
From peta.org
OIL-FREE VEGAN PAD THAI (NUT-FREE): AWAKENED PAD THAI
From dreenaburton.com
AUTHENTIC VEGAN PAD THAI RECIPE
From messyvegancook.com
17 SCRUMPTIOUS VEGAN THAI RECIPES - FORKS OVER KNIVES
From forksoverknives.com
VEGAN PAD THAI - LAZY CAT KITCHEN
From lazycatkitchen.com
21 SPICY PAD THAI RECIPE VEGETARIAN - SELECTED RECIPES
From selectedrecipe.com
VEGAN PAD THAI - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
VEGAN PAD THAI - CONNOISSEURUS VEG
From connoisseurusveg.com
EASY VEGAN PAD THAI IN UNDER 30 MINUTES - VEGAN PUNKS
From veganpunks.com
VEGAN PAD THAI - SIMPLE VEGAN BLOG
From simpleveganblog.com
VEGAN PAD THAI WITH TOFU - FORKS OVER KNIVES
From forksoverknives.com
VEGAN PAD THAI RECIPE - KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
VEGAN PAD THAI - THE FOODIE TAKES FLIGHT
From thefoodietakesflight.com
TANGY VEGAN PAD THAI RECIPE - VEGAN FOOD & LIVING
From veganfoodandliving.com
VEGAN PAD THAI RECIPE: EASY 30-MINUTE VEGAN MEAL - TOFUBUD
From tofubud.com
EASY VEGAN PAD THAI - OH MY VEGGIES
From ohmyveggies.com
EASY VEGAN PAD THAI (OIL-FREE) - HEALTHYGIRL KITCHEN
From healthygirlkitchen.com
BEST VEGAN PAD THAI (EASY RECIPE!) - EAT WITH CLARITY
From eatwithclarity.com
EASY VEGAN PAD THAI - BRAND NEW VEGAN
From brandnewvegan.com
35 VEGAN THAI RECIPES: BEST VEGAN FOOD INSPIRED BY MEALS FROM THAILAND
From justinpluslauren.com
VEGAN PAD THAI WITH TOFU - SIX HUNGRY FEET ASIAN-INSPIRED
From sixhungryfeet.com
EASY VEGAN PAD THAI - MY DARLING VEGAN
From mydarlingvegan.com
THE ULTIMATE VEGAN PAD THAI RECIPE - THE VANILLA PLUM
From thevanillaplum.com
VEGAN PAD THAI | SPICE CRAVINGS
From spicecravings.com
VEGETARIAN PAD THAI | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
YOU'LL LOVE THIS EASY VEGAN PAD THAI RECIPE | PETA LIVING
From peta.org
THAI RECIPE OF EASY VEGAN PAD THAI FOR VEGANS AND VEGETARIANS
From vegannn.com
VEGAN PAD THAI - SUM OF YUM
From sumofyum.com
VEGAN PAD THAI - EGGLESS NO FISH SAUCE VEGAN ORIGINAL …
From greedygourmet.com
VEGAN PAD THAI - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
EASY VEGAN PAD THAI (BEST SAUCE) - THE CHEEKY CHICKPEA
From thecheekychickpea.com
BEST BETTER-THAN-TAKEOUT VEGAN PAD THAI RECIPES | VEGAN | FOOD …
From foodnetwork.ca
VEGAN PAD THAI - VEGAN RECIPES | NOT THAT KIND OF VEGAN
From notthatkindofvegan.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 »
#curries #lactose #30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-1-or-2 #main-dish #pasta #rice #asian #thai #vegan #vegetarian #dietary #spicy #egg-free #free-of-something #pasta-rice-and-grains #taste-mood #number-of-servings
You'll also love