Vegetarian Pad Thai

This dish tasted like the classic Pad Thai but it’s something quick and easy for those busy days. I used tomato paste instead of the traditional tamarind paste. For the tofu, you can buy them already cooked, but I’ll show you how to cook them. The outcome is amazingly delicious. It tasted just like the traditional Pad Thai. I thank Marion’s Kitchen for giving me the inspiration for this recipe.

ingredients

8 oz. Pad Thai noodles

1 cup snow peas, sliced

1 cup tofu, cooked and cubed

2 tablespoons

1 carrot, thinly sliced

1/2 cup red cabbage, shredded

1/2 cup green cabbage, shredded

1 yellow onion, chopped

3 garlic cloves, minced

 

FOR THE SAUCE:

1/3 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

3 tablespoons tomato paste

2 teaspoons brown sugar

1 teaspoon sesame oil

1 grated garlic

how to make vegetarian pad thai

1.  Soak the noodles in water for 20-30 minutes. Boil water, add the noodles, and cook until soft or al dente. Heat a pan with oil. Sauté garlic and onion until tender. Add the rest of the vegetables, and stir to combine.
2. . Cook the vegetable for a minute. Add the noodles, tofu, and the sauce, and stir until well combined. Remove from the heat, garnish with cilantro and squeeze fresh lime before serving.
3. FOR THE SAUCE: Combine all sauce ingredients. Use a whisk and mix everything until well combined.

how to cook the tofu

Use a block of firm tofu. Slice into 1/2 inch thick. Marinate into soy sauce, rice vinegar, red chili pepper flakes, honey, and sesame oil. Heat a pan with oil, fry the tofu for 2-3 minutes on each side, or until golden brown (carefully add the tofu into the pan to avoid splattering of the oil). Remove from the heat and drain the excess oil with a paper towel, cool, then cut into smaller cubes.

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