How to make vegan pad thai Leave a comment

Plant-based diet is slowly becoming mainstream these days. There are many factors and reasons why individuals are starting to consider this as a sustainable dietary lifestyle. It could be for health, for the environment (less carbon footprint, sustainability) and also for the animals (no to animal suffering). Conversations centering on plant-based and veganism are getting more frequent and richer, I must say.

For those who are plant-based/vegan curious, or have started incorporating meatless days into their eating habits, this vegan pad thai is a good dish to try.

For the plant-based/vegan curious, this vegan pad thai is a good dish to try.

For the plant-based/vegan curious, this vegan pad thai is a good dish to try.

It has most of the elements of a traditional pad thai, except of course without the chicken and the shrimp. Using traditional rice noodles makes this dish gluten-free too. I liken the preparation of this dish to making Korea’s Japchae, where you prepare the ingredients individually and then work on the assembly.


400g of rice noodles

4 to 6 blocks of firm tofu

1 to 2 cups of bean sprouts

Your choice of nuts, roughly chopped

Carrots, julienned

Red or green bell pepper, cut into strips

Cilantro and lime for garnishing

For the sauce:

4 to 5 tablespoons coconut sugar

4 tablespoons of tamari or liquid aminos

1/2 cup of vegetable broth or water

1 teaspoon cornstarch

Juice from freshly squeezed lime


1. Bring a large pot of water to a boil, then add rice noodles. Drain once soft.

2. Fry the tofu blocks and cut into strips, set aside.

3. In a pan, add some oil and stir fry your carrots and bell peppers. Set aside.

4. In the same pan, add the ingredients for the sauce.

5. Separately make a cornstarch slurry by mixing the cornstarch with a few tablespoons of water.

6. Once the sauce starts to bubble add in the slurry until sauce thickens.

7. Add the noodles and mix well


1. In a serving dish, add the pad thai noodles.

2. Garnish the noodles with the vegetables, bean sprouts, chopped nuts and tofu strips.

3. Top with cilantro and lime wedges. Serve warm.

Yield: Makes 4 to 6 servings


– You can opt to do tofu scramble instead of tofu strips – just stir fry crumbled tofu and add turmeric and black salt.

– In case lime is not available, you may opt for lemon or calamansi. The taste will be mild and not as sharp.

The author may be reached at [email protected] or follow her at Instagram @kaycalpolugtu and @aplateofbahaykubo.

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