The Best Damn Vegan Pad Thai
Servings
4people
Servings
4people
Ingredients
Pad Thai
Sauce
Instructions
  1. Slice your veggies to desired shape – I like to keep mine thin and long – but you can chop them however you’d like!
  2. Saute in a pan with 1 tbsp avocado or other neutral tasting oil.
  3. While this is happening, boil a large pot of water for your noodles – I recommend following the instructions on your package to ensure you make them properly as some differ. See notes if you want to use sweet potato noodles instead!
  4. Chope your tofu into even cubes and saute in a seperate pan with refined coconut oil or avocado oil. You want to use these oils as they have a higher smoke point, meaning you can fry things in them without oxidation. You can use up to 1/4 cup of oil if you want that authentic “Pad Thai” taste. If not, a saute will do just fine, OR if you’re feeling lazy, just toss em in with the veggies.
  5. Ok, once everything is cooked, add your noodles, veggies and tofu together.. and stir.
  6. Ok… here is the most important part of this recipe… ADD IN THE SAUCE AT THE VERY END, ONCE THE PAD THAI IS OFF THE HEAT. In my experience if you add the sauce too soon, it thickens up and isn’t as saucy. It’s kinda chunky… we don’t want this! So remove your veggies and noodles from the heat before adding in the sauce!
The Sauce
  1. Place all ingredients in a bowl and mix together. BAM!
  2. If you don’t have the sweet chili sauce, you can do as follows, OR follow this link to make your own: http://www.melissasingh.com/recipe/easy-peasy-5-ingredient-sweet-chili-garlic-sauce/ (it’s actually really easy).
  3. Add 1 tbsp of apple cider vinegar, 2 chopped cloves of garlic, an additional 1-2 tbsp mapl syrup (to taste) and 1 tsp red chillies to the sauce.
  4. Place 1 tsp of tapioca starch with a tiny bit of water, stir until dissolved, and place in the sauce. You can add a little bit of water to thin out the sauce a little if you’d like.
Recipe Notes

To make your own Chili Garlic Sauce follow this link

Sweet Potato Noodles: This is ideal if you have a spiralizer. If you don’t, it’s a bit of a mission to try and make sweet potato noodles. If you DO have a spiralizer, I would so 1-2 sweet potatoes on whatever setting your heart desires – though I like the medium thick noodle-y one.

All you will do to “cook” the noodles, is lightly saute in a bit of oil, and cover for maaaaybe 5 minutes. It doesn’t take too long and you wanna keep your eye on the noodles so they don’t get too soft.

Then just follow the instructions the same way. 

For Zucchini noodles, I wouldn’t even saute them. I just add them to the mixture, and the heat from the veggies and sauce will cook them up slightly. I find overly cooking the zucchini noodles makes them toomushy. Though, you could lightly saute them for 1-2 minutes.

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