Vegan Pad Thai
Vegan Pad Thai
About this Recipe
A shiitake broth laced with tamarind delivers the perfect umami for a soulful bowl of vegan pad Thai. Crispy tofu, crunchy sprouts, and chile heat make the prep worth it!
The Benefits
This dish is nutrient-packed with fresh vegetables, herbs, and plenty of protein from the peanuts and tofu. Tofu is a great plant-based protein source. High in tryptophan, it can help relieve stress and anxiety.
Ingredients
4 to 6 SERVES
- 1 (8 oz/200 g) package brown rice pad Thai noodles, or shirataki noodles
- 1 cup (50 g) dried shiitake mushrooms
- 1 cup (250 ml) hot water
- 1/4 cup (60 ml) coconut aminos
- 1/4 cup (60 ml) tamarind concentrate
- 1 Tbsp honey
- 1 Tbsp (50 g) red pepper flakes
- 1 tsp coarse kosher sea salt
- 1 (200 g) package firm organic tofu, cut into 1-inch cubes
- 1/4 cup (50 g) organic cornstarch, or arrowroot powder
- 6 Tbsp (90 ml) vegetable oil (preferably avocado oil)
- 2 (140 g) packages baby bok choy leaves or baby spinach
- 2 small scallions (50 g), thinly sliced
- 1 cup (100 g) bean sprouts
- ½ cup (20 g) fresh cilantro, roughly chopped
- ⅓ cup (25 g) chopped peanuts
- 1 lime, cut into wedges
Directions
-
Step 1
Place the noodles in a large bowl. Add enough room-temperature water to fully submerge the noodles. Let the noodles soak for 30 minutes, or until soft and pliable. -
Step 2
Meanwhile, in a small bowl, combine the dried mushrooms and hot water. Set the bowl aside for 20 minutes to rehydrate the mushrooms. -
Step 3
Strain the mushroom broth into a medium bowl. Roughly chop the mushrooms and return to the broth. Add the coconut aminos, tamarind concentrate, honey, red pepper flakes, and salt and whisk vigorously to combine. Set the sauce aside. -
Step 4
In a medium bowl, toss the tofu and cornstarch until evenly coated. Shake each piece of tofu to remove any excess cornstarch. -
Step 5
In a large cast-iron skillet over medium-high heat, heat the oil until slightly smoky, about 3 minutes. Add the tofu pieces one at a time and cook until golden brown and crispy, about 2 minutes per side. Transfer the tofu to a plate and season with salt. -
Step 6
Heat a second skillet or a wok over high heat. Add the sauce and bring to a boil. Cook for about 2 minutes, or until the sauce has reduced to about half its volume. Add the carrot and cook for about 1 minute, or until pliable and soft, stirring frequently. -
Step 7
Add the noodles and stir to combine. Add the bok choy and quickly remove the pan from the heat. Stir well to wilt the bok choy. Add the crispy tofu and stir gently to combine. Add the scallions and gently toss to combine. Transfer the pad Thai to a large serving bowl. -
Step 8
Add the bean sprouts, cilantro, and nuts and toss to combine. Serve immediately with the lime wedges.
About the author
Gaby Weir Vera
Chef Gaby Weir Vera is a private chef, culinary instructor, school lunch activist, food writer and recipe developer. She’s eager to use sustainable local foods as a vehicle for sharing stories and cultures.
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