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Vegan Pad Thai

Peanuts are a tricky thing for me. I love Peanut Butter & Jam sandwiches. I love Peanut Butter Cookies. But when peanuts enter into the savory realm, I am not too sure about it.

For that reason I have never been fond of Pad Thai. Who wants noodles with peanuts? My DH. So since I have been on this Vegan kick, I decided to cook up some Vegan Pad Thai. Maybe this time I would enjoy it?

Delicious Rating: Nope, I didn’t enjoy it. The rating is strictly mine, as my DH thoroughly enjoyed this Pad Thai. Of course he did mention that it was different from his usually Thai restaurant fare but it was delicious at home! I had to laugh at that one. This isn’t an easy recipe, it seemed like a lot of work went into making this dish so I doubt I will make this again. Let me know where you like your favorite Pad Thai dish!

FOR RECIPE & PHOTO GUIDE CLICK

5.0 from 2 reviews
Vegan Pad Thai
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Yields: 4 servings
 
This is a Vegan Recipe!
Ingredients
  • 8 ounces Pad Thai rice noodles
  • 4 garlic cloves, minced
  • 4 shallots, minced
  • 2 cups cabbage, roughly sliced
  • 1 cup silken tofu
  • 2 cups bean sprouts
  • 2 green onions, sliced and divided between onion & green stalk
  • ¼ cup peanuts, finely chopped
  • 4 tbsp oil
  • Lime wedges, more peanuts, & Cilantro for garnish
  • Sauce:
  • 1 tbsp tamarind paste
  • ¼ cup water
  • 4 tbsp soy sauce
  • 1 tbsp sriracha hot sauce
  • 3 tbsp brown sugar
Instructions
  1. Soak noodles in a pot of boiling hot water that has been taken off the heat.
  2. Soak for up to 10 minutes or until cooked but still firm.
  3. Rinse with cold water, drain, and set aside.
  4. Combine all ingredients for sauce in a bowl and stir until all is combined and dissolved.
  5. Get all your veggies ready for cooking.
  6. Heat 2 tbsp of oil in wok over medium-high heat.
  7. Stir fry garlic and shallots for 1 minute.
  8. Add in cabbage and green onions (not the green stalk) and cook for an additional 2 minutes.
  9. Push mixture aside in wok and at in 1 tbsp of oil.
  10. Allow to heat and scramble in silken tofu.
  11. Push aside and add in last tbsp of oil.
  12. Add in noodles and half the sauce.
  13. Toss and stir-fry for 2 minutes.
  14. Add in bean sprouts, green onion stalks, peanuts, and remaining sauce.
  15. Cook for an additional 3 minutes tossing regularly.
  16. Season to taste with either additional sugar or soy sauce.
  17. Serve immediately with cilantro, lime, and additional peanuts as garnish.

I almost forgot I had noodles sitting in the pot! Good thing I remembered or I would be left with a mushy mess.

It is a good idea to have all your ingredients ready because once this recipe starts you need to be cooking and can’t stop to chop up something or what have you.

Enjoy!

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