Veggie Pad Thai

Pad Thai is not traditional, authentic, which goes back to hundreds of years. It was actually created in the mid 20th century in Thailand by Plaek Phibunsongkhram, who was the Prime Minister at that time. The dish was created because Thailand was focused on nation building as a way to galvanize nationalism.

Generally, Pad Thai isn't vegetarian since it's made utilizing fish sauce, eggs, and regularly in Thailand even find dried shrimp. Fortunately for us, Pad Thai is anything but difficult to make a veggie lover. The primary substitution is to utilize soy sauce instead of fish sauce.

Pad Thai is a normally dairy-free dish that is made with rice noodles. It's normal road food in Thailand. This is a very Americanized variation that utilizes simple to discover fixings. It's likewise extremely simple and crispy to make.

Pad Thai for vegetarian and vegan Thai food lovers is also perfect for those who want a lighter noodle dish without the meat. This Pad Thai recipe offers lots of protein in the form soft tofu for vegans) ​and ground nuts.

Constituents for Pad Thai :

  • Vegan rice noodles are a healthy and flavorful stir fry with tomatoes, red peppers, snow peas, and a sweet and spicy sauce. This vegetarian rice noodle stir fry is easy to make

  • Granulated carrot and sliced bell pepper include some great shading, flavor, and textural variety, while garlic, onions, coriander creates distinct style of flavor along with bean sprouts / green cabbage as per your choice

  • Add Tofu, cornstarch, chili flake & turmeric for color.

  • Add Black Salt over the dish after plating & any type of Vegan oil

  • Add tamarind because is a rich source for vitamin C as well as other antioxidants that helps in boosting the immune system, further inhibiting the growth of microbial and fungal infections.

  • Maple Syrup / Coconut sugar for sweetness and fresh lime juice for some taste

Ingredients :

12.5 ounce (350 g) Vegan rice noodles

3-4 garlic cloves grinded

1 red bell pepper finely sliced

3 onions finely chopped

2 carrots shredded

3 tablespoon coconut sugar / Maple syrup

3 tablespoon tamarind paste / soy sauce

3 tablespoon Coconut oil / Olive oil

1 tablespoon cornstarch

1 teaspoon chili flake

1/2 teaspoon turmeric

7 ounce tofu (200 g), cut into cubes

3 sliced tomatoes

1 cup (100 g) chopped green cabbage / bean sprouts

1/2 fresh lime juice squeezed

1/3 cup (40 g) roughly chopped roasted snow peas

fresh coriander for garnishing

2 tablespoon of water

a small pinch of Black salt after plating

Instructions :

  • Soak the Vegan rice noodles until drain.

  • In the meanwhile, pre-heat a Iron skillet to medium-high heat. [Iron cookware is an old-fashioned favorite for a reason—not only is it super durable, but it's also one of the safest options out there because it doesn't contain any harmful chemicals that could leach into food]. Add 2 tablespoons of water to the pan.

  • Drain the tofu well, then wrap in kitchen paper & squeeze out the remaining liquid. Then cut the tofu into cubes & marinade with turmeric.

  • Heat the Coconut oil / Olive oil in a large iron skillet. Garlic stirring constantly. Then transfer to a plate & set aside.

  • Heat the another tablespoon of Coconut oil / Olive oil in the same pan & fry the tofu until it becomes crispy from all sides. Then remove & set aside.

  • Now fry the chopped tomatoes for about 3-4 minutes. Add the crispy tofu, cook with tamarind paste & stir till well merged & nicely browned.

  • Add all the above mentioned ingredients in the iron skillet heat well on the medium flame until cooked through, & stir for about 5 minutes.

  • Sprinkle black salt, coriander along with squeezed fresh lime juice

Prep Time : 10 min.

Cook Time : 20 min.

Servings : As per your choice

Category : Mains

Vegan Pad Thai recipe is ideal for an easy weekend dinner. The vital part here, is to sustain the uniformity. Eat a light, sound, carb-included, little supper consistently and perceive how effectively you nod off.

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Mumbai, Maharashtra, India

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