Vegetable and Tofu Pad Thai
Cooking Time
Prep Time
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Cuisine
Pad Thai is one of the most iconic dishes of Thai cuisine. Famous worldwide for its balanced flavors, combining sweet, salty, and spicy notes, it originated in the streets of Bangkok, where it has traditionally been prepared in street food stalls. The name “Pad Thai” means “stir-fried Thai noodles,” and it has become a culinary symbol of the country, perfect for an exotic and flavorful dining experience.
The origins of Pad Thai go back to the 1930s when the Thai government, in an effort to promote nationalism and reduce rice consumption during a shortage, encouraged the use of rice noodles. This simple yet flavorful dish was born and quickly spread throughout the country. Today, it remains a staple of Thai tables and a true sensory journey for lovers of Asian cuisine.
This vegan version of Pad Thai replaces animal proteins with tofu, a rich and flavorful protein alternative, while preserving the essential characteristics of the dish. Tamarind sauce adds a tangy touch, while coconut sugar balances the flavors. Crunchy vegetables and roasted peanuts bring texture and crunch, making every bite as flavorful as it is delightful.
Pad Thai is a convivial dish, perfect for sharing around the table and adaptable to many tastes. You can adjust the spice level or swap out the vegetables according to your preferences or the season. It’s a dish that is both comforting and exotic, sure to please lovers of Thai cuisine and those looking for a bit of adventure on their plate. Enjoy!
Vegetable and Tofu Pad Thai
Ingredients
For the Pad Thai:
- 200 g flat rice noodles
- 200 g firm tofu diced
- 1 carrot julienned
- 1 onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 green onions chopped
- 2 cloves garlic minced
- 1 piece fresh ginger (about 2 cm, grated)
- 1 tablespoon sesame oil (or other vegetable oil)
- 2 tablespoons roasted peanuts chopped
- 1 handful fresh cilantro chopped
- 1 lime cut into wedges
- 100 g fresh spinach
For the Pad Thai sauce:
- 3 tablespoons tamarind sauce
- 2 tablespoons soy sauce
- 1 tablespoon coconut sugar (or brown sugar or maple syrup)
- 1 tablespoon rice vinegar
- 1 tablespoon Sriracha (or another hot sauce, adjust according to your heat tolerance)
- 2 cloves garlic minced
- 1 piece fresh ginger (about 2 cm, grated)
Instructions
- Prepare the Pad Thai sauce and vegetables:
- In a small bowl, mix the tamarind sauce, soy sauce, coconut sugar, rice vinegar, Sriracha, minced garlic, and grated ginger. Stir well until the sugar is completely dissolved. Set aside.
- Cut the vegetables (carrot, bell pepper, onion) and set them aside.
Cook the tofu:
- Heat the sesame oil in a large pan or wok over medium heat. Add the diced tofu and stir-fry until golden on all sides, about 5 to 7 minutes. Remove the tofu from the pan and set aside.
Cook the rice noodles:
- Cook the rice noodles according to the package instructions. Drain and rinse them under cold water to prevent sticking. Set aside.
Sauté the garlic, ginger, and vegetables:
- In the same pan, add a little more oil if necessary, then sauté the minced garlic and grated ginger for 1 minute until fragrant.
- Add the onion, carrots, and red bell pepper, and stir-fry for about 3 to 4 minutes, until they are tender but still crisp.
Add the spinach, noodles, and tofu:
- Add the fresh spinach to the pan and cook until wilted, about 1 to 2 minutes.
- Return the tofu to the pan with the vegetables, then add the cooked rice noodles. Pour the prepared Pad Thai sauce over the noodles and toss everything together to evenly coat all the ingredients.
Serve the Pad Thai:
- Transfer the Pad Thai with vegetables and tofu to serving plates. Garnish with chopped roasted peanuts, fresh cilantro, and green onions, and serve with lime wedges.
Notes:
- Variations: You can add other vegetables like broccoli, zucchini, or mushrooms for different flavors and textures.
- Side dishes: This dish pairs well with miso soup or a seaweed salad for a complete meal.
A recipe proposed by Maison Marmite
