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Man, back before we went full vegan we used to have Pad Thai pretty regularly. It’s such a classic Thai dish and quite simple to make. Let’s face it a good Pad Thai is all about the sauce. Now that there are plant based eggs like Just Egg, Pad Thai is back on the menu! This recipe is one that we have used for years and modified to suit our tastes. There’s a lot less oil than the original and of course there’s the egg. Try this vegan and gluten free pad thai one night when you have a hungry group to feed and you’ll come off looking like a star.

Vegan and gluten free Pad Thai
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Vegan and gluten free Pad Thai

Course: DinnerCuisine: VeganDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 454 g pack of rice noodles

  • 3 Tbsp of tamarind from a block. See notes below if you are using a concentrate.

  • 1 cup of boiling water

  • 1/2 cup of soy sauce

  • 1/4 cup of brown sugar

  • 1 Tbsp of sriracha

  • 1 bunch of green onions, sliced

  • 1 red onion, chopped

  • 1 block of tofu, cubed

  • Just Egg, either three premade squares cut into small small pieces or 3/4 of a bottle of liquid

  • 4 cloves of garlic, minced

  • 2 cups of bean sprouts, well rinsed

  • 1/2 cup of peanuts, for garnish

  • 1/2 cup of shredded carrot, for garnish

  • Fresh basil, for garnish

Directions

  • For The Sauce
  • Boil the water and add to a mixing bowl along with the tamarind block, break the tamarind apart and let soak for 5 to 10 minutes. If you’re using tamarind concentrate you can just stir that into the boiling water.
  • Strain out the pulp and seeds from the tamarind/water mixture and return to the bowl if you have used the tamarind block. If you used concentrate, jump right to step 3.
  • Stir in the soy sauce, sriracha and sugar to the tamarind mixture and set aside.
  • For The Pad Thai
  • If you’re using liquid Just Egg, heat a frying pan with a dash of oil on medium high. When it is hot add 3/4 of the bottle and scramble as you would an ordinary egg. Set aside in a bowl when done. If you’re using the Just Egg premade squares you can skip this part.
  • Add the onion and garlic to the frying pan and cook until the onions become translucent then put the mixture into a bowl and set aside.
  • Add a dash of oil to the frying pan and fry the tofu so that is starts to turn brown on each side. When done, place the tofu cubes in a bowl and set aside.
  • Bring a large pot of water to a boil. Add the rice noodles and simmer for 5 or 6 minutes or follow the instructions on the packet. When the noodles are cooked rinse them in cold water and return them to the pot.
  • Now add the onion mixture, the tofu, the sprouts and the egg to the noodles and then pour the sauce over top. Toss the Pad Thai well so that all the ingredients are evenly distributed.
  • Divide the Pad Thai between four plates and top with shredded carrot, green onions, basil and peanuts and serve right away.

Notes

  • If you are using a tamarind concentrate, try using 2 Tbsp of concentrate to one cup of water to start. You don’t want an overpowering tamarind taste as it is quite sour, believe me, been there and done that. If you think it needs a little more tang you can slowly add more concentrate to the water.
Vegan and Gluten Free Pad Thai
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