Vegan Pad Thai

vegan pad thai
This Pad Thai recipe has a delightful tangy taste from the tamarind paste we are using in the sauce. It is a simple recipe with just a few classic ingredients, but the flavor is as enjoyable as you would expect it from a great Pad Thai!
You can enhance it with further vegetables to your liking or add fried tofu or broccoli for extra protein.
Servings: 4
Preparation Time: 30 minutes
1 pack Pad Thai rice noodles
1/4 cup soy sauce (use tamari for gluten-free version)
2 tbsp raw brown sugar (or 1.5 tbsp black strap molasses)
1 tbsp tamarind paste (*see note under recipe)
1 tbsp Sriracha or chili-garlic sauce
2 tbsp sesame or safflower oil (sesame oil bring more intense flavor)
2 garlic cloves, thinly sliced
2 small shallots, thinly sliced
2 large carrots, julienned into thin slices
3-4 spring onions, cut into small pieces
1 cup fresh bean sprouts
1/4 cup ground and roasted peanuts
3-4 cilantro sprigs
1 large lime, quartered
  1. Put rice noodles in large bowl or skillet and douse with very hot water. Let them soak per packet instructions or until pliable but not too soft, around 10-15 minutes. Then drain the noodles in a colander, set aside.
  2. Prepare the sauce in a small bowl: whisk the soy sauce, tamarind paste, Sriracha (chili sauce) and sugar (molasses) together.
  3. In a large skillet or wok, heat the oil at high heat and add garlic, shallots and carrots. Toss or stir frequently until they are lightly browned. Add the rice noodles, green onions and prepared sauce.
  4. Mix everything very thoroughly at medium heat until the noodles are evenly coated with sauce, for a few minutes.
  5. Serve by adding bean sprouts, roasted peanuts, cilantro sprigs and lemon wedges as garnish.
*Note: Tamarind paste is available in Asian supermarkets and Indian stores. If you get it in block form, cut off a 1 tbsp piece and boil in 2 tbsp water for about 5 minutes. Then mesh tamarind sauce through a strainer into your sauce bowl and discard (or repurpose) the solids.