Vegetarian Pad Thai Recipe - Thai Recipes by Archana's Kitchen

Vegetarian Pad Thai Recipe - Thai Recipes by Archana's Kitchen

Vegetarian Pad Thai Recipe - Thai Recipes by Archana's Kitchen

Link: https://www.archanaskitchen.com/vegetarian-pad-thai

  • Ingredients for Pad Thai
  • 350 grams Rice Noodles (Flat)
  • 1 cup Tofu , cut into pieces
  • 2 cloves Garlic , grated
  • 1 Onion , thinly sliced
  • 4 Bok Choy , (heads) roughly chopped
  • 1 Carrot (Gajjar) , sliced into wedges
  • 1 Green Bell Pepper (Capsicum) , cut into wedges
  • 10 Broccoli , florets
  • 1 cups Bean Sprouts
  • 1 cup Spring Onion (Bulb & Greens) , sliced
  • Coriander (Dhania) Leaves , small bunch, finely chopped
  • 1/2 cup Roasted Peanuts (Moongphali) , pounded
  • Fresh Red chillies , a few, thinly sliced
  • Other Ingredients
  • 3 tablespoons Cooking oil , for stir-frying
  • Lemon wedges , for serving
  • Ingredients for the Pad Thai Sauce
  • 1/2 cup Tamarind Water
  • 1/4 cup Soy sauce
  • 2 tablespoons Sriracha sauce
  • 1/4 cup Brown Sugar (Demerara Sugar)

How to make Vegetarian Pad Thai Recipe

  1. To begin making the Vegetarian Pad Thai recipe, make sure you have all the ingredients ready and cut in the desired shapes.

  2. Next, bring a pot of water to a boil and remove from heat. Soak rice noodles in the hot water for 15 to 20 minutes. Drain and rinse with cold water. Keep aside.

  3. Note: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.

Method To Make Pad Thai Sauce:

  1. Into a bowl, add the tamarind water, other pad Thai sauce ingredients and stir well.

  2. Add as much or as little Chilli sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tamarind). Set this Pad Thai sauce mixture aside.

Method Putting the Pad Thai Together:

  1. Place your wok over medium-high heat. Add a tablespoon of oil plus the garlic and onions. Stir fry for about a minute to release the fragrance.

  2. Add the Bok Choy, carrots, bell peppers & broccoli and stir-fry 2 minutes until the vegetables are lightly softened and yet crisp. Stir in the tofu and toss for a fe seconds.

  3. Next push the ingredients to the side of the wok and add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 minute using 2 ladles and a tossing motion (like tossing a salad).

  4. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften.

  5. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together into the vegetarian pad thai for 1-3 more minutes, or until noodles are cooked.

  6. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky. Remove from heat and taste-test, adding more pad thai sauce or soy sauce or chill sauce if desired for more salt or flavor.

  7. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander and peanuts. Add wedges of fresh-cut lime on the side.

Pad Thai Tip:

  1. When I make this recipe, I like to double the sauce. Then I keep adding more as I fry the noodles until I'm happy with the taste (I like the flavuor strong).

  2. Serve Vegetarian Pad Thai Recipe with a soup like Thai Pumpkin Soup With Red Curry Paste Recipe and salad like Beet Carrot and Apple Salad in Orange Mustard Vinaigrette Recipe.

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