Vegan Pad Thai (Oil-Free, GF, WFPB)

Hey babes,

This last week, I was chatting with my mom when she mentioned checking out a noodle bar in town with her friends. As she told me what all they ate, one dishes caught my immediate interest: Pad Thai. I’ve been making it at home for ages, and I love the spicy blend of vegetables, spices, and peanut. So, I decided to dig out my recipe, whip up a batch for lunch, and share with you!

Now the first step after you’ve gathered everything is to cook the rice noodles. Regular rice noodles can be soaked for a while without boiling, but if you use the brown rice noodles I buy, you’ll need to get the water to boil, then kill the heat and drop them in. Use a fork or chopsticks to separate them, then drain and rinse after five (or you know, just follow the instructions on the package. After that, just prep the rest.

I know in most restaurants you see Pad Thai with scrambled eggs, but some firm tofu with seasonings is a great alternative without the cholesterol.

The vegetables I chose were a few that I always keep in the house: red onion, red cabbage, onion, bell peppers, and a bit of garlic. The dish is traditionally made with bean sprouts, but I was working with what I had on hand. The red of the onion and cabbage make them higher in antioxidants than their paler cousins, without being much more expensive. A few cents, at least at my grocery store.

If you love Thai food as much as I do, also invest in a big bottle of vegan fish sauce. You can a few varieties online, but I got a pineapple-based version from my local Asian market for super cheap. Tamarind paste is also a good investment. It is used in Indian, South Asian, and Mexico and other Central and South American cuisines. It has a uniquely, citrusy, sweet, sour taste. It lasts for ages and you can a jar for cheap on Amazon or at an import store.

Once you’ve chopped everything, throw the veggies in the pan first. Then, once they wilt, slide them over and toss in the tofu. Crumble it up, add your tofu seasoning, and then pour the noodles and sauce on top.

Then stir it up and add your toppings. Lime, peanuts, maybe a little cilantro or scallions if you’re feeling fancy. And that’s it.

If you’re making it for your family, obviously you can double it without any needed adjustments, except maybe a bigger skillet. Other that, very straight-forward. Let me know what you think!