Easy Vegetarian Pad Thai Recipe

I am originally from India and so have a tremendous respect for spices. This is where my love and passion for Thai food comes to play. Me and my husband both love thai food but unfortunately whenever we go to restaurants, we are told that most dishes have fish sauce in them -such a bummer!

photo 4 (1)

I wanted to master the recipe for a vegetarian pad thai recipe for a long time and have been trying different brands of noodles, different combination of sauces to get it right and finally I think I may have it. I would love to share it with you all.

So here goes the easy peezy recipe for Vegetarian Pad Thai :

Ingredients:

1 packet of medium wide Dried Rice noodle (Asian-Korean market)

1 packet of (ready to cook) Bean sprouts

Bell pepper   1

Onion     1

Grated Ginger and Garlic paste fresh (or from a bottle)

Chopped green Scallions or Spring Onion 1/4 cup

Chopped Asparagus -1/4 cup

1 packet of Firm tofu

Red pepper flakes

Canola oil

Salt to taste

For the sauce:

1 tablespoon chili Soy sauce(or plain soy sauce) i like it spicy:)

1 tablespoon water

1 tablespoon peanut butter(unsalted)

1 teaspoon chili paste

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

Preparation of the Pad Thai Sauce:

Take a bowl and add chili soy sauce, water, peanut butter, chili paste and whisk well. Then add the cider vinegar as well as brown sugar and whisk well till all the sugar dissolves.

photo 2 (1)

Preparation:

Chop the vegetables in thin strips or in other words Julienne onion and bell pepper.

photo 3

Tip: Wrap the firm block of tofu in a paper towel for about 5 minutes so all the water gets drained. This helps it get a nice brown coating when its throw in the oil (since it loses most of moisture during the time its wrapped tightly in a paper towel)

Chop the block of tofu into cubes and transfer it to a pan with 1 tablespoon canola oil. Add some chopped garlic, salt and red pepper flakes. Toss it till all the sides turn crispy and into a golden brown. Remove the cripy tofu an transfer to a paper towel that soaks up excess oil.

Bring a pot of salted water to boil and add the dried rice noodles and let it cook for aboout 2-3 minutes. These rice noodles can be overcooked easily if one does not time them perfectly.

photo 1

Once the rice noodles appear Al Dante or cooked but crunchy then transfer them to a bowl of ice cold water to stop the cooking process.

photo 2

photo 4Take another pan and add 2 tablespoons of canola oil. Add ginger garlic paste and the julienne vegetables along with chopped asparagus and saute for about 3-4 minutes. Sprinkle salt and garlic powder and mix well. Then add the bean sprouts and cook for another 2 minutes. photo 5

Transfer the cooked rice noodles resting in the ice cold water to the above pan of veggies and toss well. Also transfer the crispy tofu that has been resting on the paper towel to the pan of noodles and veggies and mix well.

Finally add the bowl of sauce that we prepared using soy sauce, chili paste, peanut butter, cider vinegar and brown sugar.

Toss well carefully without breaking the rice noodles or tofu and making sure that the sauce coats the noodles, veggies and the tofu.

photo 3 (1)

For garnish, add the green scallions and roasted chopped peanuts on top.

Ta da! Enjoy your vegetarian pad thai!

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