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Vegan Pad Thai

A flavorful and satisfying twist on the classic Thai dish, this Vegan Pad Thai combines chewy rice noodles with crispy vegetables and a creamy sauce, offering a comforting meal that can be customized to your liking.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles and Proteins
  • 4 oz dry rice noodles Choose quality rice noodles; brands like Thai Kitchen are reliable.
  • 3 Tbsp vegetable oil Opt for a neutral oil like canola or grapeseed.
  • 3/4 cup pressed tofu, cut into small pieces Press tofu for at least 15 minutes for better browning.
Vegetables
  • 1 cup fresh shiitake mushrooms, thinly sliced Substitute with button or portobello mushrooms if needed.
  • 1/4 cup chopped shallot Shallots offer a mild sweetness; yellow onions can be a substitute.
  • 4 cloves garlic, chopped Fresh garlic is essential for flavor.
  • 3/4 cup garlic chives, cut into 2-inch pieces Green onions can be used as an alternative.
  • 1 cup bean sprouts Fresh is best, add extra for serving.
  • 1/4 cup roasted peanuts, chopped (optional) Consider unsalted for better control over seasoning.
  • 2 eggs (optional) eggs Optional for added richness and protein.
Sauce Ingredients
  • 3 Tbsp finely chopped palm sugar Adds depth of flavor; coconut sugar can be used as a substitute.

Method
 

Preparation
  1. Soak the rice noodles in room temperature water for one hour, or until tender. Drain and set aside.
  2. In a small bowl, whisk together the fermented soybean paste with a bit of water and all remaining sauce ingredients until smooth.
Cooking
  1. Heat 1 tablespoon of vegetable oil over medium heat in a large wok or non-stick pan. Sear the mushrooms and tofu until golden brown, about 3-4 minutes per side. Remove from the pan.
  2. Add 2 tablespoons of oil to the pan, then sauté the garlic, shallots, and palm sugar until caramelized and fragrant, about 3-4 minutes.
  3. Deglaze the pan with the prepared sauce, then add the soaked noodles, mushrooms, and tofu back to the pan. Toss until the sauce is absorbed and the noodles are coated.
  4. If using, push the noodles to one side, crack the eggs into the other side, and scramble them in the pan.
  5. Finally, toss in the bean sprouts and garlic chives, mix well, then serve immediately topped with peanuts if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth. Feel free to customize with seasonal vegetables.