RecipeVeganism

Vegan Pad Thai- a Celebration of the Thai Flavors

Thai cuisine is seen as one of the most popular cuisines in the world. The harmonic balance of sweet, sour, salty, and spicy flavours is what makes it desirable. In fact, it’s like a blast of all these flavours. And the one dish that fits best in the description is Pad Thai.

A peak at Pad Thai

Pad Thai is like the national dish of Thailand and it is gaining a huge fan base across the globe. It is a rice noodle dish with veggies, prawns, and firm tofu. Also, it is flavoured using tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chilli pepper, and palm sugar. It is often served with bean sprouts, peanuts, and lemon wedges.

Since veganism is the new trend in eating habits, the vegan versions of many of the world-famous dishes are becoming popular. Pad Thai is no exception. So, to prepare the vegan twin of this mouth-watering dish, prawns, fish sauce, and dried shrimp. Vegan or not, this dish will surely activate all your taste buds with all its flavours.

Preparing Vegan Pad Thai

Ingredients:

1. 1/2lb extra firm tofu

2. 1 portion rice noodles (use a medium-thin one)

3. 1 cup broccoli

4. 1/2 cup carrot

5. 1 shallot

6. 1/2 cup Chinese chives

7. drizzle of olive oil

8. 2 tbsp cane sugar

9. 2 tbsp tamarind paste

10. 2 tbsp lime juice

11. 3 tbsp soy sauce

12. 1 cup water

12. A handful bean sprouts

13. 2 tbsp peanuts

14. 1 lime wedge

Directions:

Vegan pad thai
Vegan Pad Thai

1. Pre-heat your oven to 375F

2. Dry your tofu with a paper towel. Slice the tofu into flat stripes, line them onto a baking tray with parchment paper, and bake in the oven for 25min 3. Pre-soak the noodles in room temperature water for 15min

4. Prep the broccoli into bite sized pieces. Prep the carrot into sticks. Chop the shallot. Chop the Chinese chives into about 1.5 inch pieces

5. Set the tofu aside when finished

6. Heat up a sauté pan on medium-high heat. Add a drizzle of olive oil

7. Sauté the shallot for 2min. Add the veggies and sauté for 2min. Add the tofu and sauté for 1min. Set the veggies aside

8. Turn the heat down to medium. Add the cane sugar, tamarind paste, lime juice, soy sauce, and water

9. Stir to dissolve the tamarind paste

10. Add the chives, veggies, and noodles

11. Stir the noodles into the sauce for 3-5min

12. Add the bean sprouts, turn off the heat, and give it a quick stir

13. Plate the Pad Thai. Top with peanuts for extra crunch and serve with a fresh lime wedge.

Enjoy your very own vegan Pad Thai. Cheers!

Written by,

Neha Kundu

Student, NIFTEM

Interested in dessert after that delicious meal? We’ve got you covered. Check out our recipe on a vegan blueberry cheesecake.

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Neha Kundu
Skilled at content writing and management and currently a Content Manager at Mindgrad(EMN), enthusiastic professional pursuing Btech in Food Technology and Management at NIFTEM

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