Vegan Pad Thai

Posted by on Jun 4, 2011 in entrées, Recipes, Thai | No Comments

I love me some pad thai! Hopefully this will satisfy your cravings the way it did mine! It takes a few hours to make, so plan ahead! You can always make the sauce in advance, as well as soak the noodles. This will cut the cooking time significantly.

Pad Thai Sauce:

2 cups tamarind juice ( I found cans of this in the mexican food section of my grocery store, but you can also get blocks of tamarind at specialty stores…you’ll just need to soak a piece of it in water, then strain it through a fine sieve.
1 3/4 cup water
2 cups beet sugar
1/2 cup vegan worscestershire sauce (I like Annie’s brand)
4 tsp sea salt
1 tsp paprika
1 tbsp Siracha Chile Sauce

Combine all the ingredients in a medium saucepan over medium-medium/high heat. Cook for one hour, stirring occasionally to prevent the sauce from burning. You’ll want the sauce to have a syrup-like texture. Set aside.


1/2 package Thin Rice Noodles (8.8 oz)
1/2 package of Thai Rice Noodles – straight cut (16 oz)

In a large bowl, combine the noodles with enough water so they are fully submerged. Allow them to soak for 30-40 minutes, then strain. Cover with a damp paper towel and set aside.

Other Ingredients:

1 cup safflower oil
2 lbs extra firm tofu, cubed into small pieces
1 can of pickled baby corn, chopped (4.5 oz)
1/2 can of sliced bamboo shoots (8 oz)
1 can sliced water chestnuts (8 oz)
1 cup shredded carrot
2 cloves chopped garlic
1 stalk of lemongrass, tender parts only, finely chopped
1 finely chopped serrano chile (seeds removed for less heat)
1/4 cup diced chives
1/4 cup diced green onion
1 1/2 cups bean sprouts
3/4 cup chopped shitake or portobello mushrooms
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup finely chopped walnut pieces
1/2 cup chopped peanuts
1 lime, cut into wedges

In a large pot or wok, heat safflower oil over medium-medium/high heat. Add garlic, lemongrass, serrano chile, tofu and mushrooms. Sauté until the tofu begins to brown.

Add in the bean sprouts, baby corn, water chestnuts, bamboo shoots and carrot. Sauté for another 5 minutes. Add in the noodles and toss to combine. Add about 1-1 1/2 cups of the sauce. Stir to combine. Continue cooking for another 5-8 minutes. Add the basil, chives, green onion and cilantro. Toss to combine and remove from the heat.

Serve each portion with 2 lime wedges.

Be sure to have the Sriracha handy in case you want a little extra spice!

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