For the pad Thai:
- 12 oz de firm tofu (340 g), cubed
- 8 oz rice noodles (225 g)
- 1 tbsp oil, I used extra virgin olive oil
- 4 garlic cloves, minced
- 1 red onion, chopped
- 1 cup fresh bean sprouts (70 g)
- ¼ cup chives (12 g), chopped
- ¼ cup peanuts (65 g), chopped
For the sauce:
- Heat some oil in a pan (optional) and cook the tofu over medium-high heat for 5-10 minutes or until golden brown. Reserve.
- After that, cook the sauce. Add all the ingredients for the sauce into a saucepan, stir and bring to a boil. Simmer for 5 minutes or until it thickens a little. Remove from heat and set aside.
- Soak the noodles for 30-60 minutes in water at room temperature or in hot water for 5 minutes (that’s what I usually do). Drain and reserve.
- Heat 1 tbsp of oil in a wok or pan and cook the onion and garlic over medium-high heat for 2-3 minutes or until golden brown, stirring frequently.
- Incorporate the noodles, tofu, fresh bean sprouts, and chives, stir and cook for 1-2 minutes.
- Add the sauce, mix until well combined and cook for 2-3 more minutes.
- Serve with chopped peanuts, some more fresh bean sprouts, chives (optional), lime juice, and cayenne flakes on top.
- Keep the leftovers in an airtight container in the fridge for 4-5 days.
- You can substitute tofu for any other vegan meat or even mushrooms.
- Feel free to incorporate all your favorite veggies, such as carrots or red bell peppers.
- Use any sweetener you’d like.
- Vegan fish sauce can be replaced by tamari or soy sauce, although this recipe works best with vegan fish sauce.
- I’d recommend you make this vegan pad Thai with tamarind paste, but if you can’t find it you could use lime or lemon juice instead.
- Serving Size: 1/6 of the recipe
- Calories: 438
- Sugar: 13.3 g
- Sodium: 1045 mg
- Fat: 8.2 g
- Saturated Fat: 1.4 g
- Carbohydrates: 80.6 g
- Fiber: 3.2 g
- Protein: 11.1 g