Best 6 Vegan Pad Thai Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ONE-POT PAD THAI RECIPE BY TASTY



One-Pot Pad Thai Recipe by Tasty image

Here's what you need: pad thai noodle, sesame oil, eggs, chicken breast, shallot, pad thai sauce, bean sprout, peanuts, green onion, fresh cilantro

Provided by Tasty

Categories     Dinner

Yield 4 serving

Number Of Ingredients 10

8 oz pad thai noodle, or noodles of your choice
2 tablespoons sesame oil, divided
2 eggs
1 chicken breast, diced
¼ cup shallot
¾ cup pad thai sauce, we used 2 tablespoons each of fish sauce, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha
1 cup bean sprout
½ cup peanuts, crushed, plus more for garnish
¼ cup green onion, plus more for garnish
¼ cup fresh cilantro, plus more for garnish

Steps:

  • Cook the noodles according to the package instructions.
  • Toss with 1 tablespoon of sesame oil and set aside.
  • Add ½ teaspoon of sesame oil to a pot with the lightly beaten eggs. When the eggs are finished cooking, set aside.
  • Pour the remaining ½ tablespoon of sesame oil into the pot and add the diced chicken breast. Cook until no longer pink in the middle, then set aside.
  • Add the shallots to the pot and cook until lightly browned and fragrant. Then, add the noodles, eggs, and chicken back into the pot.
  • Pour in the pad Thai sauce and toss to coat.
  • Top with the bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.
  • Dish up and garnish with extra peanuts, green onions, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 636 calories, Carbohydrate 79 grams, Fat 23 grams, Fiber 3 grams, Protein 26 grams, Sugar 25 grams

VEGAN THAI BASIL STIR FRY (VEGAN PAD KRA PAO) RECIPE BY TASTY



Vegan Thai Basil Stir Fry (Vegan Pad Kra Pao) Recipe by Tasty image

Here's what you need: firm tofu, brown onion, pearl oyster mushrooms, red chili, ginger, tomatoes, water, fresh thai basil, lime, light soy sauce, dark soy sauce, vegan oyster sauce, coconut sugar, vegan fish sauce

Provided by Shu-Chun Chuang

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 14

½ lb firm tofu, crumbled and drained
½ cup brown onion, diced
½ lb pearl oyster mushrooms, chopped
red chili, sliced
5 teaspoons ginger, finely chopped
2 tomatoes, diced and deseeded
1 cup water
1 bunch fresh thai basil, or holy basil
½ lime, juiced
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 ½ tablespoons vegan oyster sauce
1 tablespoon coconut sugar
vegan fish sauce

Steps:

  • Add tofu and crumble into a hot pan with oil and shallow-fry until it has golden crust outside.
  • Saute onions, ginger and red chili until aromatic. Add tomatoes, pearl oyster mushroom, and fried tofu crumbles.
  • Add light dark soy sauce, vegan oyster sauce and coconut sugar. Then add water, simmer and reduce the sauce by half.
  • Squeeze lime juice in and add Thai basil. Let basil wilt.
  • Serve warm.

Nutrition Facts : Calories 116 calories, Carbohydrate 15 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, Sugar 10 grams

VEGAN PAD THAI RECIPE BY TASTY



Vegan Pad Thai Recipe by Tasty image

Here's what you need: rice vinegar, soy sauce, brown sugar, vegan worcestershire, tamarind paste, dried rice noodles, peanut oil, green onion, red thai chiles, garlic, carrots, bean sprout, roasted unsalted peanut, tofu

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 14

¼ cup rice vinegar
⅓ cup soy sauce
⅓ cup brown sugar
¼ cup vegan worcestershire
¼ cup tamarind paste
8 oz dried rice noodles
2 tablespoons peanut oil
½ bunch green onion, or chinese chives. sliced plus more for serving
2 red thai chiles, sliced, plus more for serving
2 cloves garlic, minced
2 carrots, peeled into ribbons
½ cup bean sprout
¼ cup roasted unsalted peanut
8 oz tofu, cooked, cubed

Steps:

  • Soak the rice noodles in room-temperature water for 30 minutes prior to cooking.
  • Make the sauce: in a small saucepan over medium-high heat, whisk together the rice vinegar, soy sauce, brown sugar, Worcestershire sauce, and tamarind paste.
  • Bring to a boil, then reduce the heat to low. Simmer for 5 minutes, stirring constantly, until the sauce thickens and coats the back of a wooden spoon. Remove the sauce from the heat and set aside.
  • Heat a large cast-iron pan or wok over high heat. Add the peanut oil, scallions, chiles, and garlic. Stir, and cook for about 2 minutes until scallions soften.
  • Add the carrots, stir to incorporate, and cook for about 1 minute. Add the bean sprouts and stir to incorporate.
  • Add soaked rice noodles and stir to evenly distribute all ingredients, then stir for 1-2 minutes to heat the noodles through.
  • Add the sauce and stir to combine.
  • Add the tofu, stir to incorporate, and remove the pan from the heat.
  • Serve immediately with peanuts, bean sprouts, scallions, and red chiles, if desired.
  • Enjoy!

Nutrition Facts : Calories 1029 calories, Carbohydrate 160 grams, Fat 32 grams, Fiber 9 grams, Protein 29 grams, Sugar 52 grams

CLASSIC PAD THAI RECIPE BY TASTY



Classic Pad Thai Recipe by Tasty image

Here's what you need: wide rice noodle, palm sugar, fish sauce, tamarind paste, oil, boneless, skinless chicken breast, garlic, shallots, pickled turnip, egg, tofu, green onion, bean sprout, lime, peanut, red thai chile

Provided by Vaughn Vreeland

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

½ lb wide rice noodle
¼ cup palm sugar
¼ cup fish sauce
¼ cup tamarind paste
1 tablespoon oil
6 oz boneless, skinless chicken breast
2 cloves garlic, minced
2 shallots, minced
1 teaspoon pickled turnip, optional
1 egg
4 oz tofu, cubed, optional
½ bunch green onion, or chinese chives, sliced, plus more for serving
½ cup bean sprout, plus more for serving
lime, for serving
peanut, for serving
red thai chile, diced, for serving, optional

Steps:

  • Soak rice noodles in room temperature water 30 minutes prior to cooking.
  • In a small saucepan over medium-high heat, whisk together palm sugar, tamarind paste, and fish sauce. Bring to a boil, reduce heat, and reduce for 5 minutes until the sauce thickens and coats the back of a wooden spoon. Remove sauce from heat and set aside.
  • Heat a cast-iron pan or wok over high heat.
  • Add oil and chicken and cook for about two minutes until nearly cooked through and nicely seared on all sides.
  • Add minced garlic, shallots, and turnips to the chicken and stir to incorporate.
  • Move the chicken to the side of the pan and add the egg. Break the egg up with a spatula or wooden spoon and stir to scramble.
  • Add soaked rice noodles and stir to evenly incorporate all ingredients, stirring for 1 to 2 minutes.
  • Add 2 or 3 tablespoons of the reduced sauce and stir.
  • Add tofu, Chinese chives or green onions, and bean sprouts. Stir to incorporate and remove from heat.
  • Serve immediately with lime, peanuts, more sprouts and chives, and red chiles, if desired.
  • Enjoy!

Nutrition Facts : Calories 438 calories, Carbohydrate 66 grams, Fat 8 grams, Fiber 2 grams, Protein 23 grams, Sugar 15 grams

VEGAN PAD THAI



Vegan Pad Thai image

Pad thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, aka soybean sauce, use it!

Provided by Jet Tila

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 15

3 cups pad Thai noodles (flat rice stick noodles) (720 grams)
3 tablespoons soy sauce, preferably Thai soy sauce aka soybean sauce (45 milliliters)
1 tablespoon Thai tamarind paste (15 grams)
1 tablespoon fresh lime juice (15 milliliters)
1 to 2 tablespoons sriracha
1 teaspoon rice vinegar
1/4 cup plus 1 tablespoon palm sugar (50 grams)
3 tablespoons canola oil or other oil with a high smoke point (45 milliliters)
3 cloves garlic, roughly chopped (15 grams)
1/2 cup diced fried or firm tofu (95 grams)
1 1/2 tablespoons minced packaged sweet, pickled turnip (23 grams)
2 tablespoons sweet paprika, optional (16 grams)
3 to 4 scallions (75 grams), cut into 2-inch (5-centimeter) pieces on the bias
1/4 cup chopped dry-roasted peanuts (50 grams)
1 cup bean sprouts (40 grams)

Steps:

  • Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
  • To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
  • Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
  • Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
  • Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.

PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY



Pad Thai Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, diced cucumbers, sliced carrot, diced bell pepper, chopped green onions, diced onion, roasted peanut, fresh cilantro, warm water, soy sauce, sesame oil, honey, fresh lime juice, sriracha, creamy peanut butter, fresh ginger, garlic

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 20

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup diced cucumbers
1 cup sliced carrot
1 cup diced bell pepper
½ cup chopped green onions
½ cup diced onion
½ cup roasted peanut
¼ cup fresh cilantro, chopped
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey, or agave
2 tablespoons fresh lime juice
1 tablespoon sriracha
½ cup creamy peanut butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
  • Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy "spaghetti" quality.
  • In a large bowl combine the "spaghetti" with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
  • Enjoy!

Nutrition Facts : Calories 1162 calories, Carbohydrate 94 grams, Fat 81 grams, Fiber 18 grams, Protein 35 grams, Sugar 48 grams

Related Topics