Pad Thai has always been one of my favourite dishes and that can’t be a surprise – it’s one of the most well known Thai dishes across the world. It’s actually incredibly simple, but like many simple dishes it can be easily to get wrong. It can be difficult to find a good bowl of vegan Pad Thai so I learnt to make it myself. This recipe has been through a few changes since I first published it a few years ago but I think you’ll like this new version.
At the centre of Thai cooking are the four pillar of taste; sour, salty, sweet, and spicy. When you sit down to eat in a restaurant in Thailand, there’ll be four bottles on the table each seasoning designed to lift each pillar depending on your preference. When it comes to making that perfect Pad Thai, lets talk about the key ingredients and where they sit on the pillars. Some of these are tricky to obtain or just don’t work for my dietary needs so I’ve gone into detail about what I’ve done instead.
- Palm Sugar. This one isn’t too tricky to obtain, I buy it quite easily from my supermarket. The sweet component of this dish, it’s got a nutty, caramel taste that’s quite unique. If you’re struggling to find this then you can substitute an equal quantity of light brown sugar, but it won’t quite have the same depth of flavour.
- Fish Sauce. A deeply pungent, classic Thai ingredient that I struggled to give up when I went vegan. Made from fermented fish, this sauce makes the back bone of many Thai dishes and contributes some of that key salty element. I know many vegan food writers will suggest substituting this with soy sauce but I really don’t recommend it. Most supermarkets now stock a vegan version and I really suggest you get your hands on some! If you can find it then this is the one I recommend.
- Tamarind paste. Made from dark, sticky fruits that grow in a pod, this sauce is the main sour element to Pad Thai. I really can’t recommend any substitutes but there many different types and I’m sure you’ll be able to get your hands on at least one of them. The strength can vary wildly from brand to brand so I suggest you test yours before leaping in. The easiest version to find here in the UK is tamarind paste. This thick, gloopy mix should be mixed with equal quantities of water as I’ve suggested in the recipe. If the one you’ve found is more watery then try it first – it might not need any water at all!
- Dried Shrimp. Obviously, this is not an ingredient I’d use and there isn’t an easy vegan substitute so instead I’ve increased the amount of Fish Sauce instead.
- Garlic Chives (also known as Chinese Chives). This one can be tricky to find in a UK supermarket. In the onion family, a lot of food writers recommend substituting the green parts of spring onions but it won’t give you the same flavour since they don’t taste of onion. Instead, I use red onions in the sauce, and add extra garlic along with normal chives to give the same flavour profile.
- Preserved Radish. This is one of the more unusual ingredients for a westerner but I strongly suggest you try it – I’ve grown to love it! Normally made from daikon, there are two types of preserved radish – sweet and salty. You want the sweet kind for this. It keeps forever and adds a great texture to the dish. Do feel free to skip it if it doesn’t work for you though.
- Beansprouts. You really, really can’t make Pad Thai without beansprouts – I’m not going to suggest a substitute because they’re essential but also very easy to find.
- Rice Noodles. When looking for the right noodles, make sure you get the widest rice noodles you can. Often known as rice sticks, I use the 10mm variety. Most just need soaking in hot water before tossing into the stir fry – make sure you only soak yours till flexible but not soft so they don’t break apart in the wok.
- Eggs. A lot of stir fries in Thailand (Pad translates to stir fry) have a base of scrambled eggs at the heart. If you don’t eat eggs (like me) then you have two options here; cut out the eggs entirely or use an egg substitute. Personally, I tend to skip it entirely but have had a lot of success in the past with using the same mix I used in my egg fried rice.
There you have it – these are the essential ingredients of a great Pad Thai – everything else is negotiable but try my version and see what you think. Let me know if you enjoy this recipe as much as we do.
This recipe was originally published on the 23rd of November 2020
Feast of Plants Pad Thai
One of the ultimate fast and delicious meals, this Pad Thai is easy to make and ideal if you're short on time.
Servings: 4
Ingredients
For the Pad Thai Sauce
- 2 Red Onions finely diced
- 5 Garlic Cloves minced
- 65 grams Palm Sugar
- 60 ml Vegan Fish Sauce
- 2 tbsp Tamarind Paste*
- 2 tbsp Water
- 1 tsp Chilli Flakes
For the Stir Fry
- 400 g Block of Firm Tofu pressed & sliced into strips
- 2 tbsp Cornflour
- 3 tbsp Preserved Radish finely chopped (Optional)
- 1 Large Red Onion cut into strips
- 115 g Kale shredded
- 1/2 Head of Broccoli cut into bitesize pieces
- 1 Large Carrot cut into matchsticks
- 100 g Baby Sweetcorn quartered lengthways
- 125 g Thin Asparagus chopped
- 200 g Wide Rice Noodles (often called rice sticks), prepped according to instructions on the pack
- 150 g Beansprouts
- 10 g Chives very roughly chopped
- 1/4 peanuts chopped
For Serving
- Chopped Peanuts
- Lime Quarters
- Chopped Chives
- Beansprouts
- Red Chillies Sliced
Instructions
- Preheat your oven to 200 degrees (180 Fan/ 400 F). Well season the cornflour before tossing in the tofu. Allow to sit for 10 minutes before tossing again to give the tofu a chance to soak it in. Place on a lined baking tray in a single layer and spray with a little oil before placing in the oven. Bake until crisp around the edges, about 30 minutes, flipping halfway through. This should give your tofu a toothsome texture and allow it survive the stir fry without breaking up.400 g Block of Firm Tofu, 2 tbsp Cornflour
- Don't want to use your oven? Try this method instead; Cube the tofu into thick cubes and dust as above. Heat about a cm of oil in your wok and fry off the cubes until golden brown on all sides. Put to one side until needed.
- Start with the sauce by placing a small pan on a medium high heat. Saute the onions until softened, then add the garlic. Continue to cook until they just start to brown.2 Red Onions, 5 Garlic Cloves
- Lower the heat and place the rest of the sauce ingredients into the pan. Cook gently until the sugar is fully dissolved, stirring often. Taste your sauce and adjust as needed, adding more fish sauce for saltiness, palm sugar for sweetness, chilli for spice or tamarind for that sour kick. Remember that the taste of the sauce will be diluted once added to the noodles so it should be balanced but strong. Keep the sauce on a low heat until ready for it.65 grams Palm Sugar, 60 ml Vegan Fish Sauce, 2 tbsp Tamarind Paste*, 2 tbsp Water, 1 tsp Chilli Flakes
- Now we’re going to stir fry so make sure all your ingredients are ready and in easy access to you stove – you won’t have time to chop once you get started. Place your wok on a very high heat with a little oil. When the oil starts to shimmer add the onion and radish and cook until starting to brown. Next add the broccoli and kale and continue to stir fry until bright and shiny. Now add in the carrot, asparagus and sweetcorn. Continue to stir fry until the carrot has softened ever so slightly.3 tbsp Preserved Radish, 1 Large Red Onion, 115 g Kale, 1/2 Head of Broccoli, 1 Large Carrot, 100 g Baby Sweetcorn, 125 g Thin Asparagus
- Turn the heat down to medium high then add in the noodles and sauce. Stir fry until the sauce is well combined and the noodles are heated through. Finally, add in the tofu along with the rest of the ingredients and stir fry until warmed through and your tofu is coated in sauce.200 g Wide Rice Noodles, 150 g Beansprouts, 10 g Chives, 1/4 peanuts
- Serve immediately, topped with chopped peanuts for that extra crunch and a slice of lime. I like to put a dish on the table with extra toppings so everyone can tailor their portion as they like it, some like chillies for more heat and others some lime to make the sauce pop.
Notes
*Every jar of tamarind paste is a little different so if you’re using one you haven't opened before, add it half a tablespoon at a time and taste as you go to make sure the sauce has the right taste.
Allergy Notes; This recipe is naturally gluten free and vegan. If nuts are an allergen for you then just skip the peanuts – you can add a handful of toasted mixed seeds at the end instead for that extra texture if they’re no issue for you!
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