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Easy Plant-Based Pad Thai That’s Delicious and Filling

If you’re craving a tasty yet satisfying dish that combines bold flavours and wholesome ingredients, look no further than this easy plant-based Pad Thai. Whether you’re a seasoned vegan, a curious vegetarian, or simply someone looking to explore more plant-based options, this recipe is a delightful choice that’s bound to impress.

The Essence of Pad Thai

Traditionally, Pad Thai is a classic Thai stir-fried noodle dish that features rice noodles, a medley of vegetables, protein, and a tangy sauce. The beauty of this recipe lies in its versatility; you can easily swap ingredients to tailor it to your personal taste or dietary requirements.

Ingredients

For the Noodles:

• 200g rice noodles
• 1 tablespoon vegetable oil

For the Stir-fry:

• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 100g sugar snap peas
• 150g firm tofu, cubed
• 3 spring onions, chopped
• 2 cloves garlic, minced
• A handful of bean sprouts

For the Pad Thai Sauce:

• 3 tablespoons soy sauce (or tamari for a gluten-free option)
• 2 tablespoons peanut butter (or almond butter)
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 1 teaspoon sriracha (adjust according to your spice preference)

Optional Garnishes:

• Chopped peanuts
• Fresh coriander
• Lime wedges
• Chilli flakes

Method

Step 1: Prepare the Noodles

Begin by cooking the rice noodles according to the packet instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.

Step 2: Make the Pad Thai Sauce

In a small bowl, whisk together the soy sauce, peanut butter, maple syrup, lime juice, and sriracha until smooth. This sauce will provide the rich, tangy flavour that Pad Thai is famous for.

Step 3: Stir-Fry the Ingredients

Heat the vegetable oil in a large frying pan or wok over medium heat. Add the cubed tofu and fry until golden brown on all sides. This step adds texture and flavour to the dish.

Toss in the minced garlic and sauté for a minute until fragrant. Next, add the sliced bell pepper, julienned carrot, and sugar snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Step 4: Combine Everything

Add the cooked noodles and Pad Thai sauce to the stir-fried vegetables and tofu. Gently toss everything together, ensuring the noodles are evenly coated in sauce. Stir in the spring onions and bean sprouts just before serving to keep their crunchiness.

Step 5: Serve and Garnish

Serve your delicious plant-based Pad Thai hot, garnished with chopped peanuts, fresh coriander, and lime wedges for that extra zing. A sprinkle of chilli flakes will give it an appealing kick, should you choose to use them.

Why This Pad Thai is a Winner

Not only is this plant-based Pad Thai easy to prepare, but it’s also packed with nutrients, protein, and an array of flavours that make it a fulfilling meal. The combination of the creamy peanut sauce with the crunch of vegetables produces an exciting balance of textures that will satisfy your taste buds.

Additionally, this recipe is incredibly flexible. Feel free to add any seasonal vegetables you have on hand or replace tofu with chickpeas or tempeh for a different protein option. You can also adjust the sauce ingredients to suit your preference, ensuring that each serving is perfectly aligned with your taste.

Conclusion

This Easy Plant-Based Pad Thai is not just another meal; it’s an invitation to experience the vibrant flavours of Thai cuisine without compromising on dietary choices. Whether you’re hosting friends or enjoying a quiet evening in, this dish is sure to become a staple in your culinary repertoire. Quick to whip up and undeniably delicious, you’ll be left feeling satisfied and craving more. Give this recipe a try — your taste buds will thank you!