An authentic Pad Thai recipe adapted for vegans. This dish is healthy and satisfying, featuring rice noodles, vegetables, and tofu. Perfect for when you want to enjoy ethnic flavors easily.
Ingredients
Main Ingredients (2 servings)
- Rice noodles 100g
- Onion 50g
- Firm Tofu or Fried Tofu Pouch 200g
- Garlic Chives 20g
- Garlic 1 clove
- Bean Sprouts 50g
- Peanuts
- Lime
Seasonings
- Oil 3 tbsp
- Tamarind Paste 20g
- Soy Sauce 4-6 tbsp
- Palm Sugar 1-2 tsp
- Water as needed
Steps
- Soak rice noodles (100g) for 10-30 minutes.
- Thinly slice 1 clove of garlic.
- Thinly slice 50g of onion.
- Cut firm tofu or fried tofu pouch (200g) into bite-sized cubes.
- Cut 20g of garlic chives into 4-5cm lengths.
- Heat 3 tbsp of oil in a frying pan and sauté the sliced garlic and onion.
- Add the cut tofu and stir-fry.
- Add 20g of tamarind paste, 4-6 tbsp of soy sauce, and 1-2 tsp of palm sugar and mix well.
- Add the soaked rice noodles (100g) and stir-fry everything together.
- Add water as needed and cook until the rice noodles are tender.
- Add 50g of bean sprouts and 20g of garlic chives and stir-fry until cooked.
- Plate the dish.
- Garnish with peanuts and serve with lime.
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