Vegan Pad Thai

Monday, February 4, 2019

Back in 2017, I worked in a office in New Jersey, in the area there was a Thai food restaurant. Their menu caught my attention, and I tried Thai food for the very first time. To say the least, the food in this restaurant was absolutely delicious. I can honestly say that I frequently ordered delivery approximately 3 times a week out of the 5 days I worked in that office (My poor bank account). I had almost everything in their menu (Yes, I was obsessed with their food, and even the delivery guy knew my name LOL). The food tasted so fresh, the flavors were just amazing, it was delightful to eat there. I recreated this dish, because I was craving fresh healthy vegan Thai food specially the pad Thai. I haven’t had Thai cuisine in a while, so this dish was exactly what I wanted.

This Vegan Pad Thai is perfect for lunch or dinner and its easy to make 

I was impressed with how all these flavors came together and how tasty this dish was. Even my partner enjoyed it, and said to do this more frequently. This was my first time recreating Thai food, and although it did not taste just like the Thai restaurant in New Jersey it was still delicious and flavorful. It was also simple to make, and quick. I’ll definitely will be making this dish again soon.

Before we get cooking.
For the noodles, you can add whatever noodles you find at your supermarket. I personally liked the Brown rice noodle for thrive market because its quick and cheaper than other places.
Also, if you don’t like tofu “egg” scramble to your pad Thai, you can substitute it with crispy tofu or just leave the tofu out.
You can add whatever veggies you’d like, I used Birdseyes fresh frozen vegetables the Asian medley.
I also crumble in a blender the peanuts, if you’re allergic to peanuts you can leave this step out.
There are many ways to do pad Thai, and this is my version of it, however you can add more ingredients to yours.

Last but not least, if you liked this recipe don’t forget to share it and also  follow me on instagram @lauryelena 
Vegan pad thai with tofu “egg” scramble
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Category: entree
Cuisine: Thai, american, Pad thai
Serving Size: 5-6
  • 1 box Pad Thai brown rice noodles ( I used Thrive Market)
  • 2 tablespoon Chili paste
  • 2-3 tablespoon coconut oil
  • half yellow onion
  • 1/2 ginger minced
  • 2 garlic minced
  • 1/2 red bell pepper
  • 1 tablespoon of cornstarch
  • 1 cup Vegetable broth
  • 1/2 Extra firm tofu
  • 2 teaspoon Turmeric
  • 2 tablespoon Tamari
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tablespoon Maple syrup
  • 1 tablespoon eatloisa adodo seasoning
  • 1 frozen stir fry vegetables (Got mines at walmart)
  • 1 tbsp of sriracha
  • Fresh cilantro for garnish
  • Dry roasted peanuts, chopped for garnish
  1. First, prepare your noodle. I did the brown pad Thai noodles from thrive market according to the package instructions.
  2. Next, drain the tofu, and use paper towels to release any water excess. After a few minutes, use your hands to crumble the tofu, add Tamari, and salt and pepper to taste. Set aside.
  3. In a pan, add coconut oil along with garlic and ginger. Saute over medium heat until translucent, for about 2-3 minutes.
  4. Next, add in your stir fry vegetables, and saute for about 3-5 minutes. Then add vegetable broth, Tamari, chile paste, eatloisa adobo seasoning, sriracha, and maple syrup. Bring to a simmer.
  5. In a small bowl combine cornstarch and water until no clumps are seen. Then pour the mix into the pan. Let sauce simmer with the vegetables for a few minutes until thicken.
  6. In another pan, add coconut oil and add the tofu, and cook for 3-5 minutes. Add the salt and pepper to taste and see if if needs additional seasonings.
  7. Once the sauce has thicken add your noddles and tofu scramble and mix everything together until coated with sauce. Cook for an additional 3-5 minutes.
  8. Finally, garnish your Pad Thai with cilantro and roasted peanuts.

Thanks for stopping by, 

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