Our Favourite Vegetarian Pad Thai

Posted by Donna-Marie Pye on

We've have been making this Pad Thai recipe for years in many of our classes. It's salty, sweet, spicy and sour - all the flavours that are indicative of Thai cooking. We also like to refer to it as a "clean-out-the-fridge" dish as you can use other vegetables that might have taking up space in your refrigerator. While this recipe uses tofu, feel free to substitute or add chicken or shrimp. Serve it straight from the wok or transfer to a large platter and top with garnishes.

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Ingredients...

  • 8 oz dried medium or wide rice stick noodles
  • 8 oz firm tofu, cut in 1/4-inch (5 mm) cubes
  • 1/4 cup vegetable/canola oil, divided
  • 1/2 red bell pepper, thinly sliced
  • 2 eggs, well beaten
  • 3 cloves garlic, minced
  • 2 cups bean sprouts, divided

Pad Thai Sauce:

  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp brown sugar        

Garnishes:

  • 3 green onions, chopped
  • 1 tsp thinly sliced fresh red Thai chilies, ¼ tsp dried red chili flakes or Sriracha sauce
  • ¼ cup chopped peanuts
  • 2-4 tbsp chopped fresh cilantro
  • 1 lime, cut in wedges

Method...

  1. Place noodles in a large bowl. Cover with very hot water* and let stand for 20 minutes or until softened but firm. Drain and rinse well with cold water; set aside.
  2. Place tofu (if using) on a paper towel-lined plate. Cover with another double layer of paper-towel and place another plate on top. Weigh plate down with a bowl to press out excess moisture from tofu. Let stand about 1 hour. Chop into ¾-inch cubes; set aside.
  3. Pad Thai Sauce: In a bowl, combine soy sauce, ketchup, lime juice and brown sugar. Stir well and set aside.
  4. Heat a wok or large skillet over medium-high heat and add 2 tbsp oil. Sear the tofu** in the hot oil over medium heat until cooked through, about 3 minutes. Remove protein to a plate/bowl and set aside.
  5. Add red pepper and stir fry for 3 minutes. Transfer to the same plate/bowl as tofu.
  6. Add remaining 2 tbsp of oil to wok to heat through. Add eggs and garlic and stir fry to scramble eggs.
  7. Add reserved Pad Thai sauce and softened noodles and toss to combine for 2 minutes or until noodles are softened but not mushy. (If mixture becomes dry, add a spoonfuls of water or stock to prevent sticking).
  8. Stir in reserved cooked tofu, cooked red pepper and 1 1/2 cups of bean sprouts. Toss for 1 minute to heat through. 
  9. Transfer to a serving platter and top with garnishes. Serve with additional lime wedges on the side.

Serves 4 to 6

Relish Tips:

  • *We use very hot tap or freshly boiled water from the kettle to cover the noodles and soften them. DO NOT cook these noodles like you do traditional pasta noodles. They will soften and turn mushy. Just place in a bowl, cover and set aside.
  • ** You can substitute raw chicken or uncooked, peeled and thawed shrimp in place of the tofu. Thinly slice chicken breast or thighs before cooking. Cook it in the same order as the tofu. If you want to add both, cook each protein separately and set aside on a plate while you continue to cook the dish.

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