Pad Thai | Vegan/Plant Based Recipes

Here it is: the Pad Thai recipe so many of you have been asking me for! I’m so glad I was able to make this and show you all how it’s done… it’s surprisingly pretty easy so long as you have the ingredients, it just takes some time. Enjoy ٩(๑╹ڡ╹๑) ۶♥
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*･゜ﾟ･*☆ RECIPE ☆*･゜ﾟ･*

★Adapted from Darlene Schmidt’s recipe linked below:
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★Ingredients (this is the amounts without any adjustments; it makes about 6-7 servings)
◇ 16 oz. Dry Pad Thai Noodles
◇ 3-4 T Olive Oil
◇ 6 T Minced Garlic
◇ 1 Medium/Large Sweet Onion
◇ ≈1/8 C Vegetable Broth
◇ 6 Heads Baby Bok Choy
◇ ≈2 C Snap Peas
◇ ≈3 C Shredded Carrots
◇ 1 Bunch of Green Onions (maybe 8-10 sprigs?)
◇ ≈1-1.5 C Chopped Unsalted Dry-Roasted Peanuts
◇ 1 Large Bunch of fresh Cilantro, roughly chopped
◇ 1 Bag of Bean Sprouts
◇ 4 Limes (I like a lot of lime juice on my Pad Thai… get the amount of limes you think you’ll want/need; some people like less!)

★Sauce
◇ 6 T Brown Sugar
◇ 8 T Tamarind Paste
◇ 1/2 C Vegetable Broth
◇ 7 T Soy Sauce
◇ Chili Flakes (to taste; can also use chili paste if you really like spice)

★Instructions:
◇ Bring pot of water to a boil over high heat; add noodles and stir to separate. Cook 5 minutes (noodles should be limp but still too firm to eat since these will cook more later on), drain, and rinse with cold water. Set aside.
◇ While the water is coming to a boil you can prep your veggies. The sweet onion, baby bok choy (just the stems), green onion, peanuts, and cilantro all need to be roughly chopped.
◇ Combine the sauce ingredients in a bowl, stirring thoroughly to dissolve the brown sugar and tamarind paste. Note: the sauce has a very strong flavor to it and won’t taste quite ‘right’ until it’s cooked with the noodles later. It should, however, be an even blend of sweet, sour, and salty (savory overall).
◇ Warm a large pan over medium-high heat. Add the olive oil, garlic, and sweet onion; sauté until browned (approximately 5-8 minutes).
◇ Add vegetable broth to the pan to deglaze, then add the baby bok choy, snap peas, and shredded carrots; sauté until the vegetable colors brighten and they are cooked (but not wilted), approximately 7-10 minutes.
◇ Push the pan ingredients to the edges of the pan, then add the drained noodles and 1/2 of the sauce. Toss everything together (still over medium-high heat) like a salad until ingredients are evenly dispersed, slowly adding more/the rest of the sauce until everything is coated. Continue to cook, stirring every minute or so, until the noodles are browned and the flavors have been allowed to mingle (about 7-10 minutes).
◇ Turn off the heat, then add green onions and peanuts; toss again like a salad to fold them in.
◇ To serve, scoop noodles onto a plate (or in a bowl). Squeeze desired amount of lime over the top, sprinkle with peanuts (optional) and cilantro, then place the bean sprouts on top. Enjoy!!

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★I hate that I’m even writing this but I just wanted to assure you all that I purchased all of the items shown—unless explicitly stated otherwise—and am not paid (in any way, shape, or form) to create and share this video. The above links are not affiliate links; some have just been shortened with tiny url to make this description box less messy. Never will you ever be exploited by me!! Pinky promise.

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