Vegan Pad Thai

The tamarind in the stir-fry sauce gives this pad Thai--made without any meat or eggs--a real depth of flavor. For more protein, add some crispy tofu just before serving.

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  • Servings: 4
KEY: Stir-Frying, Southeast Asian, Thai, Pasta & Noodles, Fast, Vegetarian, Web Exclusive, Dinner

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Ingredients

  • 1/2 pound dried pad Thai rice noodles (banh pho)
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon tamarind paste (see Note)
  • 1 tablespoon Sriracha or chile-garlic sauce
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 small shallots, thinly sliced
  • 2 cups julienned carrots (from about 3/4 pound carrots)
  • 4 scallions, cut into 1-inch pieces
  • 1 cup bean sprouts
  • 1/4 cup ground roasted peanuts

How to make this recipe

  1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
  2. Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
  3. In a large nonstick wok or skillet, heat the oil until shimmering. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
  4. Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the peanuts and bean sprouts and serve.

Notes

Tamarind paste is available from Indian, Asian and Latin markets.

Contributed By Photo © Phoebe Lapine Published October 2013

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Yeast Bakery in Nashville




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