Making a delicious Pad Thai at home was never so easy! Once you have the right ingredients and see how good a homemade Pad Thai can taste, you won't be getting more takeaways!
One of the best ways to make sure you are eating a delicious Pad Thai without fish sauce is to make it at home. It's much easier to make than what people think! Our vegetarian Pad Thai with Tofu can be made by anyone quite fast if you have the right ingredients and it tastes delicious.
Pad Thai is the first Thai dish that I tried. It's a street-food style dish served everywhere in Thailand. You can get a pad thai in almost every night market and restaurant around the country. Astra had been already in Thailand before we met and he basically introduced me to Thai food. All he could talk about was how amazing the food was in this country. We spend a month travelling around Thailand. We took some cooking courses and one of them was in Chiang Mai, where we mastered the Pad Thai recipe. Astra wasn't wrong, Thai food is still one of my favourite cuisines and still, Thai Red Curry is my number one dish!
How to make Pad Thai Vegetarian or Vegan
All you need in order to make a pad Thai vegetarian or vegan is to substitute the fish sauce and for that, we have the solution! We developed a Vegan Fish Sauce recipe so you can cook at home your favourite Asian recipes. This sauce is really easy to make using just four ingredients and it can last in the fridge for a few weeks, so you can use it for other dishes if you have some leftover. Another dish where you can use vegan fish sauce is our tasty Vegan Drunken Noodles or any of our curries such as this delicious Thai Green Curry or Thai inspired Peanut Curry.
Another option is to buy already made Vegan Fish Sauce. This is the fish sauce we can recommend to get.
How to make the Pad Thai Sauce
The pad Thai sauce will define the taste of your dish. It's made with a combination of ingredients that create a balance between salty, sweet and tangy flavour. If you try leaving out any of the ingredients, you may end up with a too salty, sour or sweet sauce.
Pad Thai Sauce ingredients
Tamarind paste. This may be the only ingredient that you won't be able to find in your local supermarket (depending on where you live of course). We find our tamarind paste in a Chinese supermarket or online. We have tried cooking pad Thai without tamarind, changing it for soy sauce. It's good but it doesn't have that authentic pad Thai taste.
Vegan fish sauce. Make your own vegan fish sauce following our simple four-ingredient recipe: soy sauce, dried shiitake, miso paste and kombu. If you want to skip this part, you can substitute the amount of fish sauce for dark soy sauce or buy already made fish sauce.
Soy sauce. We use some light soy sauce to bring together the sauce. You can use tamari to keep the recipe gluten-free.
Sugar. The perfect Pad Thai is lightly sweet. Restaurants in Europe tend to add too much sugar when making this dish as it adds flavour but our recipe calls for just little amount of sugar and it tastes delicious.
Lime juice. This last ingredient will give the sauce a zingy flavour. You can use lemon juice as well, but to make a proper pad Thai, you better get limes!
As you can see, most of the ingredients that you need to make a proper pad Thai can be found in your local supermarket.
How to cook Pad Thai Step by Step?
- Prepare the Vegan Fish Sauce following this recipe. You can always have this prepared in advanced as it can be kept in the fridge for a few weeks.
- Soak the rice noodles following the packet instructions. You can use white or brown rice noodles.
- Make the pad Thai Sauce combining the tamarind paste, vegan fish sauce, soy sauce, brown sugar and lime juice.
- Prepare all the ingredients for the stir-fry part as once the pan is hot, things will happen fast! Shred the carrot, crush the garlic, finely slice the onion, cut the tofu into cubes, chop the cilantro, whisk the eggs (skip this part for vegan pad Thai), and crush the peanuts.
- Cut a block of firm tofu into square pieces. Heat up 2 tablespoons of coconut oil in a frying pan to medium-high heat and add the tofu. When it starts to golden you can add spicy sauce and soy sauce to give it a delicious flavour.
- Turn the heat to high and add to the pan where you have the tofu cooking, the finely sliced onion. Stir for 3-4 minutes and add the crushed garlic. Keep stirring for one more minute and add the pad Thai sauce, the noodles, the shredded carrot and the bean sprouts. Combine all the ingredients together. Move all the ingredients to one side of the pan and add the whisked eggs on the other side. Cook for 2 minutes before you mix the egg with the rest of the ingredients.
- Stir until the egg is fully cooked and turn the heat off. Add cilantro, crushed peanuts, chilli flakes and your pad Thai is ready to serve.
To make a Pad Thai, we recommend you to use a Wok when possible. To get a good quality wok is totally worth it if you want to start cooking stir-fries and other Asian dishes at home.
Vegetarian Pad Thai with Tofu
Pad Thai Sauce Ingredients
- 1 ½ tablespoon tamarind paste store-bought
- 2 tablespoon vegan fish sauce store-bought or homemade
- 1 tablespoon soy sauce
- 2 teaspoon panela sugar
- 2 teaspoon lime juice
Pad Thai Ingredients
- 180 g rice noodles
- 1 carrot shredded
- 1 onion finely sliced
- 2 garlic cloves crushed
- 2 handful bean sprouts
- 2 eggs
- 1 block firm tofu
- ½ tablespoon sriracha
- ½ tablespoon soy sauce
- 50 g roasted peanuts crushed
- A handful fresh cilantro chopped
- Chillie flakes to taste
- Salt to taste
- Place the noodles in a heatproof bowl and add enough boiling water to cover them. Leave the noodles soaking for about 7-10 minutes, depending on the brand. While soaking, keep tossing them to avoid sticking. Drain, rinse with cold water and drain again. Leave aside.
- To prepare the pad thai sauce, combine in a small mixing bowl the tamarind paste, vegan fish sauce, soy sauce, brown sugar and lime juice.
- Prepare all the ingredients for the stir-fry as once the pan is hot, things will happen fast! Shred the carrot, crush the garlic, finely slice the onion, chop the cilantro, whisk the eggs (skip this part for vegan pad Thai), and crush the peanuts.
- Cut a block of firm tofu into square pieces. Heat up 2 tablespoons of coconut oil in a frying pan on medium-high heat and add the tofu. When it starts to golden add the sriracha sauce and soy sauce.
- Turn the heat to high and add to the same pan where you have the tofu cooking, the onion. Stir for 3-4 minutes and add the crushed garlic. Stir for one more minute and add the pad Thai sauce, the noodles, the shredded carrot and the bean sprouts. Stir and combine all the ingredients together.
- Move all the ingredients to one side of the pan and add the whisked eggs on the other side. Cook for 2 minutes before you mix the egg with the rest of the ingredients.
- Stir until the egg is fully cooked and turn the heat off. Add cilantro, crushed peanuts, chilli flakes and your pad Thai will be ready to serve.
|If you tried our recipe, please leave a comment or tag us on Instagram. We are always happy to see your creations!|