Name: Vegan Pad Thai
Yield: 4
Cuisine: Thai
Ingredients: 4 medjool dates; 4 Tbs soy sauce or Tamari; 2 Tbs tamarind paste (or substitute 1 Tbs lime juice and 1 Tbs Coconut sugar); 1 tsp Asian hot oil; 1 cup water; 2 Tbs oil; 1 yellow onion, peeled and diced; 1 large carrot, peeled and thinly sliced; 2-3 tsp grated ginger; 1 large clove garlic, peeled and minced; 1 cup fresh mung beans; 2 cups broccoli florets; 1 small bok choy, chopped; 4-6 green onions, sliced; 1/2 cup Thai basil, finely chopped; 1 block extra firm tofu, pressed, cubed, and air-fried (optional); 8 ounces of rice noodles, cooked according to directions and well-rinsed; salt to taste (see note); 1/2 cup coarsely chopped peanuts; 1 lime, quartered

Description

Pad Thai is one of my favorites to order out – but not always available in a vegan version. This recipe for Vegan Pad Thai is my solution to wanting the delicious dish and enjoying it packed with veggies – at home!

Ingredients

Scale

4 medjool dates

4 Tbs soy sauce or Tamari

2 Tbs tamarind paste (or substitute 1 Tbs lime juice and 1 Tbs Coconut sugar)

1 tsp Asian hot oil

1 cup water

2 Tbs oil

1 yellow onion, peeled and diced

1 large carrot, peeled and thinly sliced

2–3 tsp grated ginger

1 large clove garlic, peeled and minced

1 cup fresh mung beans

2 cups broccoli florets

1 small bok choy, chopped

4–6 green onions, sliced

1/2 cup Thai basil, finely chopped

1 block extra firm tofu, pressed, cubed, and air-fried (optional)

8 ounces of rice noodles, cooked according to directions and well-rinsed

salt to taste (see note)

1/2 cup coarsely chopped peanuts

1 lime, quartered

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Instructions

Combine the first 5 ingredients in a blender, processing until thoroughly blended. Set aside.
If using tofu, press for 10-15 minutes and air fry (or bake/fry – your choice)
Heat the oil in a large skillet over medium-high heat. Add the onions and carrots and cook for 2-3 minutes. Add the ginger and garlic, stirring well. If things start to stick, splash in a little bit of water. Add the remaining vegetables, except for the basil and mung beans, and cook for another 5 minutes or so until finished. Add the mung beans and basil and cook for another minute.
If using tofu, add the cubes and then pour in the sauce.
Gently toss to coat with the sauce
Once everything is well coated with the sauce, toss in the cooked rice noodles.
Plate the Pad Thai and sprinkle with the peanuts. Serve with a lime wedge.

Notes

If you are using low-sodium soy sauce or low-sodium tamari, you might want to add 1/2 teaspoon of salt.
Feel free to mix up the vegetables you use. I have used zucchini squash, mushrooms, kale, cabbage, and peppers when they are on hand. It always tastes good.
The rice noodles can be very sticky. Do not omit the rinsing well.