Pad Thai is a classic Thai dish that has gained popularity around the world. It’s a stir-fried noodle dish, typically made with rice noodles, eggs, and a protein such as shrimp, chicken, beef, or tofu. The dish is flavored with a variety of ingredients, including tamarind paste, fish sauce, dried shrimp, garlic or shallots, red chili pepper, and palm sugar. These ingredients combine to give Pad Thai its distinctive sweet, sour, and savory taste. Peanuts, lime wedges, and fresh herbs like cilantro or green onions are often used as garnishes.
One of the key aspects of Pad Thai is its complexity of flavors, adhering to the Thai cooking philosophy of balancing the five taste senses: sweet, sour, salty, bitter, and umami. This balance makes it a favorite among many people.
Veggie Pad Thai is a vegetarian adaptation of the traditional Pad Thai, catering to those who prefer a plant-based diet or want to enjoy a lighter version of this classic dish. In veggie Pad Thai, the protein typically comes from tofu instead of meat or seafood, providing a source of plant-based protein that absorbs the dish’s flavorful sauce well. Some versions may also include other plant-based proteins like tempeh or seitan. The rest of the dish remains true to the traditional ingredients and preparation methods, with rice noodles stir-fried with a blend of tamarind paste, fish sauce (or a vegetarian substitute like soy sauce or a specially prepared vegan fish sauce), palm sugar, and chili pepper. The inclusion of a variety of vegetables enhances the dish’s flavor, texture, and nutritional value.
Veggie Pad Thai is a versatile dish that can be adapted based on available ingredients and personal preferences, making it a popular choice for both home cooking and restaurant menus. It’s an excellent way for vegetarians and vegans to enjoy the complex, vibrant flavors of Thai cuisine. We selected this recipe for you.
VEGGIE PAD THAI AND SHERRY
Palo cortado is a unique and complex style of wine that combines the rich, nutty notes of an amontillado with the depth and body of an oloroso. This combination of characteristics makes it a versatile wine for pairing with a wide range of dishes, including the complex flavors of Veggie Pad Thai. The nutty and slightly oxidative notes of palo cortado can complement the earthy flavors of the tofu and the richness of the peanuts often used as a garnish in this staple from Thailand. Additionally, the acidity and texture of this sherry style can balance the dish’s spicy, sweet, and sour components, enhancing the overall flavor experience. The key to this pairing is the balance of flavors. The mix of sour tamarind, salty soy sauce or vegan fish sauce, sweet palm sugar, and spicy chili, presents a complex flavor profile that the palo cortado can stand up to without overpowering the dish. The sherry’s body and complexity mirror the depth of flavors in the Pad Thai, making for a harmonious pairing.
VEGGIE PAD THAI RECIPE
Fry up this vegetarian Pad Thai in a wok and dinner is ready in less than half an hour. Add tofu for a hearty vegetarian family dinner.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 589kcal
Equipment
• Wok
Ingredients
• 14 oz Extra Firm Tofu baked
• 8 oz A Taste of Thai linguini rice noodles
• 5 cups water
• 3 tablespoons oil
• 1 tablespoon garlic minced
• 1 bunch scallions
• 1 small red pepper
• 1 small yellow pepper
• 2 eggs whisked
• 6 oz Pad Thai Sauce
• 3 cups bean sprouts
• ½ cup peanuts roasted and coarsely chopped
• ½ cup cilantro finely chopped
• ½ lime cut into 4 wedges
Instructions
1. Bake, air fry, or pan fry tofu.
2. Bring 5 cups of water to a full boil. Place the rice noodles in a bowl and pour hot water over them. Mix with a fork so the noodles separate and not stick to each other. Soak for 10 minutes. Drain the noodles and reserve. Note: Follow instructions on the package if you are using a different variety of rice noodles.
3. While the noodles are soaking, prep the vegetables. Cut the white portion of the scallions and chop into thin strips. Dice the green part of the scallions and reserve. Thinly slice the peppers, ½ cup each of red and yellow.
4. Heat half of the oil in a large wok over high heat. Add garlic, white scallions, and peppers. Cook for 2 minutes as the garlic gets aromatic. Move the veggies to one side of the wok and add the remaining oil in the middle of the wok. Add eggs and scramble them as they start to cook.
5. Next add the cooked noodles, baked tofu, and the Pad Thai Sauce. Mix well with a pair of tongs, tossing the noodles well in the sauce and all the other ingredients. Cook for 2 to 3 minutes or until the noodles are heated through.
6. Add bean sprouts. Add half of the chopped green scallions, half of the peanuts, and half of the cilantro. Mix everything together. Serve hot topped with the remaining scallions, peanuts, cilantro, and with lime wedges.
HOMEMADE PAD THAI SAUCE RECIPE
Mix together the ingredients below in a small saucepan. Cook on low medium heat until the sauce comes to a full boil and starts to thicken. Makes about ¾ cup:
• 2 tablespoons soy sauce
• ¼ cup light brown sugar, packed
• ¼ cup water
• 2 tablespoons tamarind paste
• 2 tablespoons chili garlic sauce
Nutrition
Calories: 589kcal | Carbohydrates: 67g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 371mg | Potassium: 598mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1295IU | Vitamin C: 107mg | Calcium: 97mg | Iron: 4mg
