Vegan Pad Thai
Recipe Courtesy of Jet Tila
- Cooking Time10 mins
720g pad Thai noodles (flat rice stick noodles)
3 tablespoons soy sauce, preferably Thai soy sauce aka soybean sauce (45 milliliters)
1 tablespoon Thai tamarind paste (15 grams)
1 tablespoon fresh lime juice (15 milliliters)
1 to 2 tablespoons sriracha
1 teaspoon rice vinegar
50g plus 1 tablespoon palm sugar
3 tablespoons canola oil or other oil with a high smoke point (45 milliliters)
3 cloves garlic, roughly chopped (15 grams)
95g diced fried or firm tofu
1 1/2 tablespoons minced packaged sweet, pickled turnip (23 grams)
2 tablespoons sweet paprika, optional (16 grams)
3 to 4 scallions (75 grams), cut into 2-inch (5-centimeter) pieces on the bias
50g chopped dry-roasted peanuts
40g bean sprouts
- Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
- To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
- Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
- Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
- Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.