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I have always been obsessed with all things noodle, And Thai food is no exception to that! I mean whats not to love? Noodles, rice, veggies, tofu, sometimes spicy. Its my fav! Always has been even before I went vegan. And after I did I was so happy to know that I could still enjoy going to thai food restaurants! A big thing for my husband when I first went vegan is that we couldn’t go out to eat anymore, and this made the transition a bit easier for him and me. That was many years ago and since then we don’t go out to eat very often (I find I can cook almost everything better at home) and have learned to make all my favourite noodle dishes. Pad thai being one of them! And of course cooking it at home means you control the amount of oil and sugar that goes into the dish! Perfect!
So a couple months ago when my husband and I were on our Isa Chandra Moskowitz kick, he was searching through her Vegan with a Vengeance cookbook determined to find more recipes to try..and love and he found the recipe Brooklyn Pad thai. We decided to try it (with making a few mods of course) and not surprisingly we loved it! My husband especially! Not to say I didn’t but when he loves a dish that means its REALLY good. We have since added it to our list of favourite dishes we make and what I really love about this one is that unlike almost all other vegan cooking there is nothing to soak OR blend!! Hallelujah!
We adapted a few things added some veg, any excuse I can find to add bok choy into my dishes I take! Especially Asian style dishes its always my go to! This is what we have come up with! Hope you enjoy it too!
- 1 8oz box - rice noodles (I used Annie Chun's brown rice noodles)
- Pad Thai
- 3 tablespoons - peanut oil
- 1 red onion - chopped
- 2 cloves garlic - minced
- 1 extra firm block of tofu - cut into triangles, c
- 1 tablespoon lemongrass - finely minced
- 4 scallions - chopped
- ⅓ cup peanuts - chopped and roasted
- 3 tablespoons cilantro - chopped
- lime wedges for serving
- For the Sauce
- 6 tablespoons - tamari
- 4 tablespoons - maple syrup
- 2 tablespoons - tomato paste
- 2 tablespoons - Asain hot chili sauce
- 3 tablespoons - lime juice
- ¼ cup - rice wine vinegar
- In a medium sized bowl add all the sauce ingredients and whisk until fully incorporated and set aside
- In a large wok heat 2 tablespoons of the oil and add the tofu and cook on medium high heat to get a nice crisp on both sides of the tofu, once both sides are golden brown remove from heat and put in a bowl and set aside.
- While the tofu is cooking. In a large pot cook noodles until al dente(cooked but still firm), be sure not to fully cook/over cook because they will get further cooked when added to the wok.
- Preheat your oven to 300 and on a baking sheet scatter the peanuts and cook for 10 minutes shaking them up around 5 minutes.
- Using the same wok add the remaining tablespoon of oil and add the red onion and red peppers cook for 2 minutes on medium heat
- Add the lemongrass and garlic and heat for another 2-4 minutes
- Add the sauce and mix thoroughly
- Add the scallions, peanuts, bok choy and tofu and cook for a few minutes until heated throughout.
- Serve topped with additional roasted peanuts and cilantro
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One comment
This recipe is fantastic! It taste just like how you might have it in a restuarant. The hot chile sauce makes it a little bit too hot but it tastes great anyway. It was easy to make and fast, it only took 40 minutes. This was my first time making pad thai and I am very happy about the results. I’m definitely going to use this recipe again.