Vegan Pad Thai Recipes

Steps:

• Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
• To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
• Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
• Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
• Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.

Steps:

• Saute the garlic and onion in a large, deep frying pan.
• After a couple minutes, add the tofu and green onion. Let it fry away without stirring.
• After a few more minutes, throw the peanut butter glob in the center and pile on the grated carrot, frozen peas, and mushrooms.
• Put the lemon juice, hot sauce and hoisin sauce on top as well, still without stirring it yet.
• Let everything cook away over a medium heat for another 5 minutes or until the vegetables have reached a nice consistency.
• Give the heap a big stir.
• Soak the rice noodles in boiled water for 5-8 minutes and mix them in well with the fried vegetable mixture.
• Squeeze on a bit more lemon, serve and enjoy.

Steps:

• Soak the noodles in hot water for 10 minutes, while heating up a large frying pan or wok.
• Once the pan is hot melt the coconut oil in it, and throw in the gluten and peanuts. Season this with 1/4 tsp of the curry powder and stirfry while the noodles are softening.
• Mix in the garlic, sliced peppers and chopped green onion and continue to stirfry on medium.
• Drain the noodles and add them to the stirfy makeing sure they get covered evenly in oil. The noodles will soak up the oil and when that happens add the soy sauce.
• Add the mushrooms.
• Season with crushed red pepper, ginger, curry, cilantro, b. pepper, caynne, salt and continue to stirfry on low until noodles become slightly caramelized and the dish is evenly coated in it's seasonings.

Steps:

• Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
• Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
• Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.