Soy Sauce Pad Thai (Vegan)
This pad thai is made with soy sauce and is completely vegan but you can still get some protein from tofu and fiber and vitamins from lots of different vegetables.
Equipment
- 1 Wok or Frying apn
- 1 Spatula
Ingredients
For the Pad Thai
- 100 g Dry Medium Rice Noodles soaked in room temp water for 1 hour
- 100 g Extra Firm Tofu cut into bite-size pieces
- 100 g Bean Sprouts
- 4-5 Garlic chives (Chinese Chives) cut into 2-3 cm
- 100 g Mushrooms Shimeji, Maitake mushrooms are great.
For the Sauce
- 1 + ½ tbsp Soy Sauce
- 1 tbsp Raw Cane Sugar or Palm Sugar
- ½ tsp Vinegar
- ½ tsp Lime Juice
- ¼ tsp Sriracha Sauce
- ¼ tsp Paprika Powder optional
Instructions
For the Pad Thai Sauce
- Combine soy sauce, sugar, vinegar, lime juice, sriracha sauce, and paprika powder in a small bowl and set aside.
For the Pad Thai
- Heat a wok or a frying pan on medium high. Pour some oil and fry tofu until golden brown. Add mushrooms and continue cooking for a couple of minutes.
- Add soaked rice noodles and firm parts of garlic chives to the pan, and stir fry until noodles become soft but still a bit firm to the bite. Pour the sauce directly onto the noodles and continue stir frying for a couple of minutes.
- Once the noodles absorb almost all the sauce, add bean sprouts and garlic chives to the pan and toss everything. Do not overcook bean sprouts and garlic chives because they wilt easily and make your pad thai soggy.
- Serve immediately with some chopped peanuts on top. Enjoy!
Notes
- It is important to remember not to boil pad thai noodles! Boiling makes your noodles sticky and slimy.
- Other vegetable options are onions, bell peppers, green onions, and broccoli. Actually, you can use any vegetables you prefer.
- If you can't wait 1 hour for soaking the noodles, soak the noodles in warm water for 30 minutes.