Vegan Pad Thai
Make this Thai noodle dish vegan! Perfect as a side or by itself. Pad Thai is a sure crowd pleaser.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Asian
- 1 Piece carrot
- 3 Stalks scallions
- 1 block tofu
- 1 Piece bell pepper
- 1 Bag sprouts I used alfalfa, worked out ok too
- 1 Bunch cilantro
- ½ Cup vegan egg just egg is the best out there
- 5 tablespoon sesame oil
- 1 tablespoon sugar
- 3 Tpsp soysauce
- 1 tablespoon vinegar
Soak rice noodles for 10 minutes. Cook for 5 minutes in boiling water. Rinse and run through cold water. Toss in sesame oil and season if you please.
Sauté cut up veggies, feel free to use whatever you have on hand. Drizzle a little sesame oil too. In a separate non stick pan; Pan fry tofu, turning ever so carefully, seasoning as you go, set aside then cook vegan egg in non stick pan and cut up into strips. Set aside
Make sauce by mixing sugar, soy and vinegar. Stir it in your sautéed veg.
Toss in noodles. Mix thoroughly. Top with sliced vegan egg, tofu, sprouts and herbs (cilantro).
Make sure to season as you go, don’t be afraid to substitute and once you get a hang on how sauté sauces work, you’ll be quick on your feet in the kitchen. Build the skill of finding the sweet spot when seasoning and cooking different types of noodles.
Thanks for being here and have fun! Keyword pad thai, rice noodle, soy sauce, tofu