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Salty, sweet, and umami, this Vegan Pad Thai is light yet very savory that it could open up your appetite even on a hot day. And it can be made in less than 20 minutes!
Easy Vegan Pad Thai
I’ve been thinking about making Vegan Pad Thai for ages. But, you know, I also kind of always have a bunch of left-over in my fridge from recipe testing. So it seems like I kind of always eat cooked rice, quinoa, bread, or steamed sweet potato as my source of starches.
However, a few days ago, I just really want the Vegan Pad Thai so much that I didn’t really care about how much bread and sweet potatoes in my fridge for now. I bought a package of rice noodles and here is this Vegan Pad Thai recipe!
I deeply remember the rice noodles I ate in a small restaurant when I was little. It’s light yet very savory and umami, and that’s my impression on rice noodle dishes. And I want to recreate that taste which I miss so much.
The result is pretty good, really. I like the al-dente texture of the rice noodles and the perfect combination of sweet, salty, and umami. I didn’t make it very spicy because I’m not into that, but if you do, you could add some hot sauce, like Siracha, or more chili to make your taste bud smile.
It’s also a quick and easy dish. All is done in 20 minutes, start by soaking the rice noodles, chopping the vegetables, and stir fry to put all together.
You Can Also Meal-Prep It!
It’s also could be a meal-prep dish. You could put it in and bento box along with other veggies and snacks that you enjoy and bring it to work. I usually make them ahead and use a microwave to reheat the noodles.
But one thing I want to remind you is that if you are going to make it as a meal-prep dish, I would recommend to undercook it a little. And when you are going to reheat it, you could sprinkle some water on top and microwave it until heated.
Another thing is that I usually separate the roasted peanuts or cashews from the noodles and add them after reheating so they could stay crunchy. It’s a small thing but I care. 🙂
全植泰式炒河粉 Vegan Pad Thai
- 100 g (3.5 oz) rice noodles 河粉
- 1 tbsp toasted sesame oil 白芝麻油
- ½ thumb-size ginger 薑, minced
- 2 garlic cloves 蒜瓣, minced
- 200 g (half a 14 oz pack) firm tofu 板豆腐, , cubed
- ½ red bell pepper 紅甜椒, thinly sliced
- 100 g carrot 胡蘿蔔, julienned
- 240 ml mung bean sprouts 豆芽菜
- 1 small chili 辣椒, chopped
- 4 tbsp roasted peanuts 熟花生, or roasted cashews, roughly chopped
- 1 small lime 萊姆, chopped into wedges
- Half the rice noodles first if you like. Then place them in a big bowl. Add warm water (~60-70°C) to cover the noodles and set it aside.
- In a small bowl, mix all sauce ingredients together.
- Add 1 tablespoon of sesame oil to a deep frying pan over medium heat. Once the pan is hot, add the minced ginger and garlic. Stir fry for about 30 seconds.
- Add the cubed tofu. Cook the first side of the tofu 2-3 minutes, then use a rubber spatula or turner to gently stir fry the other sides.
- Add the sliced bell pepper and carrots. Stir fry for another 2-3 minutes until the vegetables start to soften.
- Darin out the water from the rice noodles and add them into the pan along with the mung bean sprouts. Stir fry to let the sprout and noodles spread out evenly.
- Add the pre-mixed sauce in and stir to let all noodles absorb the sauce.
- Add the chopped chili and stir fry until the noodles are soft.
- Transfer the noodles into a bowl or plates. Sprinkle some chopped roasted peanuts or cashews on top. Serve with lime wedges and some coriander if you like.