Recipe for Pad Thai made at home with pad thai sauce, tofu and vegetables. Its naturally gluten free as its made with rice noodles. A very healthy recipe that can be put together in under 30-40 minutes.
For the Pad Thai Sauce
1 inch piece tamarind
1/2 cup hot water to soak tamarind
1 tablespoon palm sugar / jaggery
1.5 teaspoon chilli sauce like sriracha
1 teaspoon rice vinegar (or) plain vinegar
1/2 teaspoon red chilli flakes
3 tablespoon soy sauce
250 grams rice noodles
2 tablespoon peanut oil
1/3 cup peanuts
200 grams / 1 pack firm tofu
1 pod garlic, minced
3 stalks spring onions, white part alone
1/2 cup onions, sliced
2 medium carrots, julienne
1 capsicum, sliced
1/2 teaspoon salt
3 stalks spring onions, cut
1/2 cup mung sprouts
1 lime, juiced
Soak the tamarind in hot water for about 20 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp. To the strained pulp, add all the other ingredients. Whisk well. Set aside.
Heat oil in a pan and roast the skinned peanuts on a low flame till golden. Remove from oil and set aside to cool a bit. When cool, crush it gently in a mortar and pestle. Set aside. If you have ready made roasted peanuts of good quality, you can omit this step.
In the remaining oil, add in the diced tofu. Cook for a couple of minutes so the skin of the tofu is a little dry. Remove from oil and set aside.
In the same oil, add in the garlic and sauté for a few seconds. Add in all the veggies at once and sauté for 5 minutes. Add a little salt while sautéing. Do not overdo salt as the pad thai sauce itself can be salty due to the addition of soy sauce. We can adjust the seasoning later. So go easy on the salt at this stage. Add in the sauce and the tofu. Let it cook for a few minutes on low flame.
Add in the rice noodles. The rice noodles need not be cooked like regular noodles. Just soak the noodles in hot water for 10-12 minutes and the rice noodles are ready to go. After adding the rice noodles, mix well to combine. Check for seasoning and adjust the seasoning and salt if necessary. If the noodles look dry, add in a few tablespoon of water. Cover and cook for a few minutes till the noodles is soft. Add in half of the peanuts. Use the other half for garnish and to serve on the side.
Add in the spring onions and mung bean sprouts. Mix well and serve hot. Fantastic, home made from scratch, Veggie Vegan Pad Thai is ready!
- Prep Time: 15m
- Cook Time: 20m
Keywords: vegan pad thai