Description
Plant-based Pad Thai is a delightful twist on the traditional Thai dish featuring rice noodles, fresh vegetables, and protein-rich tofu, all tossed in a tangy sauce. This vegan version is customizable and perfect for those looking to eat healthier.
Ingredients
- Rice noodles: 200 grams (about 7 oz)
- Firm tofu: 250 grams (about 9 oz), cubed
- Bean sprouts: 100 grams (about 3.5 oz)
- Green onions: 4, chopped
- Carrots: 2 medium, julienned
- Peanuts: 50 grams (about 1.75 oz), crushed
- Lime juice: 2 tablespoons
- Tamarind paste: 2 tablespoons
- Soy sauce: 3 tablespoons
- Vegetable oil: 2 tablespoons
- Fresh cilantro: A handful, chopped
- Salt: To taste
Instructions
- Prepare the rice noodles by boiling water and soaking them for 10-15 minutes until soft but slightly firm. Drain and set aside.
- Make the sauce by combining tamarind paste, soy sauce, and lime juice in a small bowl until smooth.
- Heat vegetable oil in a skillet over medium-high heat and stir-fry julienned carrots and chopped green onions for 2-3 minutes.
- Add the drained rice noodles to the skillet with the sautéed vegetables and pour the sauce over them. Toss gently to coat.
- Fold in crispy tofu and bean sprouts, cooking for an additional 1-2 minutes until heated through. Serve garnished with crushed peanuts and cilantro, with lime wedges on the side.
Notes
- Overcooking the noodles can lead to a mushy texture.
- Pressing the tofu helps achieve a crispy texture.
- Always taste as you go to adjust flavors.
- Customize the sauce ingredients to suit your taste.
- Serve immediately for the best taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Plant-based, Pad Thai, Vegan, Thai Cuisine, Healthy Recipe