Pad Thai From Betty Goes Vegan Recipes

VEGAN PAD THAI

Vegan Pad Thai image

Pad thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, aka soybean sauce, use it!

Provided by Jet Tila

Categories main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 15

Ingredients

3 cups pad Thai noodles (flat rice stick noodles) (720 grams)
3 tablespoons soy sauce, preferably Thai soy sauce aka soybean sauce (45 milliliters)
1 tablespoon Thai tamarind paste (15 grams)
1 tablespoon fresh lime juice (15 milliliters)
1 to 2 tablespoons sriracha
1 teaspoon rice vinegar
1/4 cup plus 1 tablespoon palm sugar (50 grams)
3 tablespoons canola oil or other oil with a high smoke point (45 milliliters)
3 cloves garlic, roughly chopped (15 grams)
1/2 cup diced fried or firm tofu (95 grams)
1 1/2 tablespoons minced packaged sweet, pickled turnip (23 grams)
2 tablespoons sweet paprika, optional (16 grams)
3 to 4 scallions (75 grams), cut into 2-inch (5-centimeter) pieces on the bias
1/4 cup chopped dry-roasted peanuts (50 grams)
1 cup bean sprouts (40 grams)

Steps:

Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.

VEGAN PAD THAI

Vegan pad Thai image

An easy, plant-based alternative to the classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges.

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 11

Ingredients

200g flat rice noodles
2 limes , 1 juiced, one cut into wedges
1 tbsp tamarind paste, or extra lime juice
2 tbsp sweet chilli sauce , plus extra for serving
2 tbsp vegetable oil or sunflower oil
300g firm tofu , drained, patted dry and cut into cubes
10 asparagus spears , trimmed and sliced on the diagonal
6 spring onions halved and thinly sliced lengthways
300g bag beansprouts
3 garlic cloves , finely chopped
handful each coriander leaves and salted peanuts, to serve

Steps:

Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

Nutrition Facts : Calories 321 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.74 milligram of sodium

PAD THAI FROM BETTY GOES VEGAN

Pad Thai from Betty Goes Vegan image

Make and share this Pad Thai from Betty Goes Vegan recipe from Food.com.

Provided by hollygollygee

Categories Vegan

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

14 ounces flat stir fry noodles
1/3 cup lime juice
1/3 cup water
3 tablespoons brown sugar
1/3 cup stir-fry sauce (vegan)
3 tablespoons liquid, aminos Bragg's
1 tablespoon vinegar, white wine
6 tablespoons sesame oil
1/4 teaspoon cayenne pepper, to taste ((or more)
3 garlic cloves, minced
12 ounces tofu, extra firm (mashed into smallish clumps)
6 ounces vegan chicken
14 ounces baby corn, drained
2 cups pea pods, fresh
1/4 cup peanuts, dry roasted
2 cups bean sprouts (fresh, mung)
1/4 cup cilantro, chopped
5 green onions, chopped
1 lime, cut into wedges

Steps:

Make noodles per package instructions.
Mix the lime juice, water, brown sugar, stir fry sauce, Bragg's, vinegar, and 1 Tablespoon of the sesame oil in a bowl.
In a wok, heat 3 teaspoons of sesame oil over medium heat. Cook garlic for less than 1 minute in the oil. Add tofu and cook for 2 minutes. Remove tofu when it turns brown and has a crispy skin. Put in a bowl on the side.
Add the remaining 2 Tablespoon of sesame oil and toss in vegan chicken, baby corn, pea pods, and cook. Stir frequently until the chicken begins to brown. Pour in the lime juice mixture. Add tofu and mix. Next mix in the cooked noodles. Stir in peanuts, bean sprouts, and half of the cilantro. Cook for 3-6 minutes. Serve with green onions and more cilantro and a lime wedge.

Nutrition Facts : Calories 851.1, Fat 34.2, SaturatedFat 5.4, Cholesterol 83.8, Sodium 43, Carbohydrate 116.2, Fiber 9.5, Sugar 21.9, Protein 28.6

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