Vegan Pad Thai Noodle Recipes

Easy Tofu Pad Thai (Vegan) Minimalist Baker Recipes

WebFeb 22, 2024 · Set aside. Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, …

Rating: 4.9/5(125)
1. To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
2. Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
3. Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
4. Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.

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NoodleFree Pad Thai Minimalist Baker Recipes

WebAug 2, 2017 · Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for …

Rating: 4.9/5(154)
1. If serving with tofu: Add tofu to a small mixing bowl and season with coconut aminos, chili garlic sauce (or pepper flake), and turmeric (optional). Stir and set aside.
2. Add all sauce ingredients to a small mixing bowl and whisk to combine. Taste and adjust flavor as needed, adding more lime juice for acidity, coconut aminos for saltiness, red pepper flake or chili sauce for heat, or maple syrup for sweetness. Set aside.
3. Heat a large skillet over medium heat. Once hot, add oil (or water), pepper, onions, cabbage, bell pepper, and half of the coconut aminos for veggies (1 Tbsp as original recipe is written). Cook for 3 minutes, stirring/tossing frequently.
4. Add tofu to a corner of the pan and sauté until slightly browned, stirring frequently - about 3-5 minutes.

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Healthy No Noodle Pad Thai Cookie and Kate

WebOct 23, 2014 · Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the …

1. Prepare the vegetable noodles: Use a julienne peeler, mandoline, spiralizer or regular peeler to create noodles out of the radish, carrots and zucchini, if using. Transfer the noodles to a large serving bowl. Add the bean sprouts, onions, chopped cilantro and sesame seeds to the bowl.
2. Slice the tofu: Halve your slab of tofu lengthwise through the middle so you have two large, 1-inch thick slabs. Stack the slabs on top of each other and slice them into 4 columns lengthwise, then turn the tofu and slice across the columns to make 1/4-inch wide squares of tofu. Gently transfer the tofu to the serving bowl.
3. Make the sauce: In a small bowl, whisk together all of the sauce ingredients until the sauce is smooth and creamy. Taste and adjust seasoning if necessary—the sauce should taste very bold at this point. (I added an extra little splash of tamari.)
4. If you will not be serving all 4 portions immediately, portion off the amounts of vegetable/tofu mixture you need for now. Drizzle in enough dressing to coat the portioned amount. Use your hands to gently toss the mixture until every single strand is coating in dressing. Serve pad Thai with a wedge of lime and a sprinkle of extra chopped cilantro and sesame seeds. Store leftover vegetable/tofu mixture separately from the dressing and dress just before serving.

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