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Writer's pictureEco-Logic Resort

Easy Vegan Pad Thai

Updated: Sep 1, 2020


Ask anybody what their favorite Thai dish is and most of them will answer: "Pad Thai"! And of course Pad Thai is served in Paksong too. We always make a vegan version, with scrambled tofu. It is not difficult to make this recipe, it can be ready in just 40 minutes. Ga and get the taste of Paksong on your plate back home!



 

EASY VEGAN PAD THAI

Prep time: 10 Minutes - Cook time: 20 Minutes - Total time : 30 minutes - Makes 3 to 4 plates


INGREDIENTS

  • 225 gram Pad Thai rice noodles (white or brown rice)

  • 225 gram extra firm tofu, drained

  • ½ teaspoon ground turmeric

  • 4 cloves  of garlic, minced

  • 1 red bell pepper, sliced

  • 4 spring onions, white and green parts separated and sliced

  • 1 carrot, grated

  • ⅔ cup (158 ml) vegetable broth

  • 3 tablespoons sugar

  • 2 tablespoons soy sauce

  • 2 Thai chilies, sliced

  • 100 gram bean sprouts

  • Juice of ½ lime, plus extra wedges for serving

  • Fresh cilantro, chopped (for garnish)

  • 40 gram dry roasted peanuts,  not salty, roughly chopped

  • 4 small spring onions, for serving

  • Water

  • Vegetable oil

EQUIPMENT

  • Big wok

  • Pot for cooking the noodles

  • Colander or sieve

  • 2 big spatulas

PREPARATION

  • Drain and scramble the tofu (use your hands to crumble the tofu)

  • Mince the garlic

  • Slice the red bell pepper

  • Slice the spring onions, separate white and green parts

  • Grate the carrot

  • Slice the Thai chilies

  • Squeeze the lime

  • Chop the cilantro

METHOD

  • Bring a pot of water to a boil, then add the rice noodles and cook until al dente. Drain, but do not rinse.

  • Pre-heat a wok to medium-high heat.

  • Add 2 tablespoons of water to the pan and use your hands to crumble the tofu into the skillet, then sprinkle the turmeric over the tofu. Use a spatula to combine and sauté, until the turmeric is evenly distributed and the scramble is a vibrant yellow color (3-5 minutes). Remove from the pan and set aside.

  • Using the same pan, add an additional 1/4 cup (60 ml) water or oil to the pan along with the garlic and white portions of the green onion. Sauté over medium heat until translucent, about 3 minutes. Add in the red pepper, chillie and carrot and sauté until tender, about 3-5 minutes

  • Push the veggies to one side of the pan and add the vegetable broth, sugar and soy sauce to the pan. Mix until combined, then mix into the vegetables.

  • Add the cooked noodles and tofu scramble to the pot and mix well. Use two big spatula to mix it (good work out ;) )

  • Once the noodles and scramble are warm, mix in the bean sprouts, green portion of the green onions, and lime juice.


Divide the Pad Thai evenly onto 3 to 4 plates, and top with cilantro, chopped peanuts, and extra lime wedges and a spring onion on the side. Serve warm.


 

This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.


Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!


A MEAL WITH A VIEW.


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