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