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Pad Thai

Pad Thai



  • 4 ounces rice noodles
  • 3 tablespoons peanut oil, divided ( or use avocado oil, or coconut oil)
  • 8 ounces tofu 
  • salt and pepper to taste
  • 1 large shallot, finely diced (much better than onion here)
  • 4 fat garlic cloves, roughly chopped
  • 1 lime



  • 3 tablespoons vegan fish sauce
  • 3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes
  • 3 tablespoons of rice wine vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour.
  • 2 teaspoons soy sauce (or GF liquid aminos like Braggs)
  • Instructions

    1. 1. Soak the rice noodles. Place rice noodles in a shallow pan and cover with boiling water for 4-7 minutes or until just al dente, then drain, rinse with cold water to stop cooking. They don’t have to be totally soft, just bendy and pliable.
    2. Make the Pad Tahi Sauce: whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
    3. Prep the protein. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into 3⁄4 inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. 
    4. Cook the protein: Heat 1 tablespoon oil in a large saucepan or wok, over medium-high heat. Sear the tofu until cooked through. Set aside.
    5. Stir Fry: Gather your chopped shallots and garlic,  cooked noodles, cooked tofu and Pad Thai Sauce around the stove. Heat a little more oil in the wok over medium heat, add shallot & garlic and stir fry 2-3 minutes. Scoot the shallot mixture to the side, and add more oil. Scramble and break them apart into little bits, and move them to the side. Add more oil, and the noodles, stirfry 2-3 minutes until noodles are soft and pliable and even a little crispy.
    6. Pour in the Pad Thai Sauce (turn hood on) stir everything together and cook 1-2 minute, then add the cooked tofu and stir fry for a few more minutes. Just as you start to smell the sugar carmelizing, you are there! Squeeze with a little lime juice. Turn off heat.
    7. Taste. Adjust salt, lime, heat and sweetness to your liking; add salt, or soy sauce for more depth if you like, a squeeze of lime juice, chili flakes, or a pinch of sugar to taste.
    8. Toss in 1/2 the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Give one more toss and serve immediately. Divide among two plates.
    9. Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!
  • Credit:

    Sylvia Fountaine

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