Yummy 30 minute vegan pad thai recipe

I’ve spent a lot of time in Asia, and Thailand, and have brought back the taste for Thai flavours. Using the ingredients that we have readily to hand in the UK, I have created this vegan Pad Thai dish that reminds me of my travels.

I hope it will be an easy weeknight dinner for you that will excite your tastebuds!

Lucy

Vegan pad thai recipe

5 from 1 vote

A naturally gluten-free Thai dish of noodles and punchy sauce

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Thai

Calories: 505

Ingredients

  

Pad Thai Sauce

• 1 tbsp Brown rice vinegar
• 3 tbsp Agave or other syrup
• 3 tbsp Tamari soy sauce or soy sauce for non GF
• 35 g Tomato ketchup
• 2 tsp Tamarind paste or juice from 1 lime

Pad Thai 'Meat'

• 280 g Vegan chicken
• 280 g Firm tofu torn into chunks
• 2 tsp Toasted sesame oil
• 2 tbsp Tamari soy sauce

Rest of the Ingredients

• 400 g Flat rice noodles cooked according to packet instructions, drained, and cooled under cold water
• 1 tbsp Toasted sesame oil for cooking
• 1 Leek sliced
• 1 small Red chilli sliced
• 1 Red onion sliced
• 150 g Beansprouts thoroughly washed
• 1 Fresh ginger peeled and grated
• 2 cloves Garlic sliced

For serving

• bunch Fresh Thai basil roughly chopped
• handful Roasted peanuts crushed
• Chilli flakes
• 1 Lime cut into quarters

Equipment

• Eco wok

Method

 

1. Marinate the vegan chicken and tofu in the sesame oil and soy sauce, and leave for a few hours (if you have time). If not, mix with the marinade and cook straight away at 180° (fan) for 20 minutes. Make sure to stir half way through
2. Make the sauce by mixing all the ingredients together and putting a medium high heat. Whisk while you wait for it to come to the boil. Then take off the heat and set aside
3. Get all the prepped raw veg together in one place ready to cook.
4. Once the tofu and 'chicken' are ready, heat up a large wok with the tbsp of sesame oil
5. Cook all the raw veg together on a high heat for about 5 minutes, until slightly softened, stir often
6. Add in the cooked tofu and chicken and heat through for a few minutes
7. Stir in the sauce and cook for a few more minutes
8. Add the cooked noodles to the pan and mix them in with the rest of the ingredients
9. Once the noodles have been heated through, it should take just a few minutes, take off the heat and serve

For serving:

1. Serve up the pad thai and scatter some fresh Thai basil on the top. Sprinkle some crushed peanuts and chilli flakes by the side of each plate for dipping the noodles in (Thai style!)