Vegan Pad Thai

Pad Thai is a popular dish from Thailand that combines rice noodles, vegetables, tofu, and a tangy sauce. It is easy to make at home and can be customized to your taste. You can use any vegetables you like, such as carrots, bean sprouts, cabbage, or broccoli. You can also add some protein, such as chicken, shrimp, or eggs if you are not vegan. The sauce is made with soy sauce, sugar, tamarind juice or lemon juice, water, and chili powder for some spice. The dish is garnished with roasted peanuts, cilantro, basil, and lime wedges. This recipe is for one and here is how to make vegan Pad Thai in a few simple steps.

Ingredients:

6 oz. rice noodles (fresh or dried)

4 oz. firm tofu, diced into cubes.

1 egg

Sauce ingredients:

1 tbsp soy sauce

1 tbsp sugar

1 tbsp tamarind juice or lemon juice

1 tbsp water

1 tsp chili powder (optional)

Others:

1 ½ cups bean sprouts

1/4 cup shredded carrot

3 Chinese chives cut into 1-inch sections

1 shallot, minced

1 garlic clove minced

1 tbsp crushed roasted peanuts

Cilantro and basil for garnish

Lime wedges for serving

Directions:

If you are using dried noodles, soak them in warm water for 20 minutes until soft. Drain and set aside.

If you are using fresh noodles, rinse them under cold water and drain well.

In a small bowl, whisk together the sauce ingredients until well combined. Set aside.

Heat 2 tbsp of oil in a large skillet over medium-high heat. Add the shallot and garlic and cook for about 1 minute, stirring frequently, until fragrant.

Add the tofu and cook for another 3 minutes, turning occasionally, until golden and crisp on all sides.

Push the tofu to one side of the skillet and add the noodles to the other side. Add egg, then noodles over the egg. Pour the sauce over the noodles, wait for a few minutes and then toss to coat them evenly.

Add the carrot and cook for another minute, stirring everything together.

Turn off the heat and stir in the bean sprouts and chives.

Transfer the Pad Thai to a large platter or individual plates. Sprinkle with peanuts, cilantro, and basil. Serve with lime wedges on the side. Enjoy!

** You can adjust the taste of Pad Thai sauce to your liking. The ratio 1-1-1.  Water can be more, if needed.