Vegan pad thai recipe with tofu, carrots and bok choy in a tangy, sweet and savory sauce. This simple recipe is better than takeout and is ready in less than 30 minutes from scratch.
I love Thai food because it is very flavorful, you can experience many taste and flavours at the same time while eating fresh Thai food. I am a big fan of noodles and Pad Thai is one of the best noodles dishes, full of flavors with the crunch of fresh vegetables; made in sweet, tangy sauce. Pad Thai is also one of the most famous Thai dishes outside of Thailand. It is also one of Thailand’s national dishes.
This vegan version of pad thai is close to authentic pad thai recipe, I have replaced fish sauce used in pad thai sauce with soy sauce. Also, I have used brown sugar but you can also use coconut or palm sugar for this vegan pad thai recipe.
It is easy and quick to make pad thai at home because all the ingredients are readily available in supermarkets, Asian grocery stores or even online. You can replace bok choy with any other green leafy vegetable or you can also completely opt out.
I have used crushed lime chilli peanuts in my vegan pad thai recipe to add more flavour but you can avoid it in the case of nut allergy. It is one of the easiest balanced dishes to make and is a complete meal which is also gluten-free . I love my vegan pad thai with fresh cilantro and squirt of fresh lime which makes this dish yummier. Try and enjoy this authentic pad thai recipe, and let me know what are your favourite additions to pad thai noodles.
Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft but still chewy after boiling. Rinse the boiled noodles with cold running water in a colander. Cover with wet paper towel/ kitchen towel and keep aside.
For Sauce:Soak tamarind in 1 cup water for 5-10 minutes, mash tamarind into pulp and strain through a medium sieve, pressing the tamarind to remove all the pulp.
Take a small saucepan and add tamarind pulp to it, add sugar, sriracha sauce,and soy sauce to the pan and mix well. Place on medium-high heat and bring the mixture to boil until the sugar is dissolved. Taste the sauce ( be careful it's going to be too hot ) adjust ingredients according to your taste. Remove from the heat and keep aside to let it cool . ( you can store this pad thai sauce in refrigerator for later use in a glass jar/bottle).
Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the tofu pieces into the skillet and continue stirring. Then add carrots and bok choy to the skillet and keep stirring for 30 seconds.When vegetables become a little tender but remain still crunchy ( 1-2 mins) then, add the noodles to the skillet and stir continuously for about 30 seconds.
Add 2-3 tbsp of pad thai sauce and mix well. Remove from heat, garnish and serve pad thai immediately with lime wedges.