Homemade Vegan Pad Thai

HOMEMADE VEGAN PAD THAI

Pad Thai is one of our favourite takeout dishes. This simple plant-based version is quick to prepare and offers a sweet and tangy flavour profile. Let’s do this!

To begin with, take one block of extra firm tofu and press the moisture out of it with a tofu press. Next up, slice the brick into smaller cubes (about 1⁄2 inch thick), and bake these pieces until they develop a crispy, golden-brown exterior. Following this, pre-soak your flat dried rice noodles in room-temperature water for about 20-30 minutes -- you should be looking for a springy texture and lots of bite. Whilst the noodles are soaking, you can make your sauce by mixing brown sugar, tamarind paste, lime juice and soy sauce all together in a small mixing bowl. Once the sauce is prepared, you can chop up any additional vegetables, so that they are ready to stir into your noodle dish. From here, all that’s left is to do is bring these flavours together in your wok. You will know when your Pad Thai is ready to serve, since the sauce will thicken in the pan and coat all the noodles. To serve, slice up some fresh lime wedges and sprinkle chili flakes over top.

Pad Thai is the perfect no-fuss weeknight dinner which can be thrown together from simple pantry ingredients. To make this dish healthier, toss in your favourite vegetables and top with crushed peanuts. We love the complex sweet and sour combination in this traditional Thai dish, and hope that you try our vegan version for yourself!

INGREDIENTS

100g Extra Firm Tofu 200g Thai Rice Noodles 80g Beansprouts
60g Chinese Chives 40g Crushed Peanuts 5g Chilli Flakes
2 Lime Wedges

SAUCE

10 g Tamarind Paste 30 g Brown Sugar 40 g Soy Sauce

40 g Lime Juice

55 g Water