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Topic: Vegan Pad Thai (w/ Recipe!)  (Read 5904 times)
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« on: January 18, 2011 03:05:34 AM »

I've recently had to eliminate dairy from my already-vegetarian diet so I've been taking it as an opportunity to explore new recipes.  This recipe is an amalgamation of many different sources, but the results were so delicious that I thought I'd share.  The only thing I'd change for next time is to make double so my husband and I won't argue about who is getting the leftovers for lunch. Smiley

Vegan Pad Thai for Two


1/4 cup soy or tamari sauce
1/4 cup lime juice
1/4 cup brown sugar
3 T peanut butter
1 red chili pepper, minced

1 lb extra firm tofu
1/2 head green cabbage, sliced
1 bell pepper, sliced (I used a combination of green, red and orange)
1/2 yellow onion, diced
1 small head broccoli
small amount of oil for wok

rice noodles

To Make:

1.  Combine the first five ingredients in a small bowl and whisk until blended.  Set aside.

2.  Heat oil in wok over medium to medium-high heat.  Add chopped vegetables and cook until slightly tender. (I tend to start with the toughest vegetables and work my way up--in this case, onions went first, followed by bell peppers, broccoli, cabbage).

3.  While vegetables are cooking, make rice noodles according to package instructions. Drain and set aside.

4.  Once vegetables are tender, add crumbled tofu.  (My newest favorite way to cook tofu!)  Continue to cook until tofu is browned.

5.  Add sauce, stir and cook until heated through.

6.  In a large bowl, combine rice noodles with tofu and vegetables.  Stir, portion out and eat!

This would also be wonderful with fresh cilantro or ground peanuts.


« Reply #1 on: January 18, 2011 04:26:45 AM »

This sounds so yummy, I am definitely going to try it next week

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« Reply #2 on: January 18, 2011 05:00:30 AM »

I think I'll need to try that.  Thanks for the recipe.

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« Reply #3 on: January 18, 2011 05:59:52 AM »

looks delicious!  My mouth is watering just looking at it  Cheesy


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« Reply #4 on: January 18, 2011 06:47:01 AM »

OooH thanks for this, just off to get groceries, will definitely be trying this today. It looks and sounds gorgeous  I mean delicious (so used to commenting on non edible crafts!!) Grin
« Last Edit: January 18, 2011 06:47:37 AM by mink_bikini » THIS ROCKS   Logged

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« Reply #5 on: January 18, 2011 09:10:14 AM »

Bookmarking this! Thank you for sharing it. Smiley

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« Reply #6 on: January 18, 2011 09:38:43 AM »

Hahaha, mink_bikini!  I would have probably said the same thing. Cheesy

Thanks, everyone! If/when you try it out, I'd love to hear feedback!

« Reply #7 on: January 30, 2011 11:46:16 PM »

Just made this, added extra veggies (baby corn and snow peas) and used sweet chilli sauce instead of chilli, very yummy!
Thank you for the recipe!!!
« Reply #8 on: February 02, 2011 10:20:07 AM »

Yes! Making this tonight!
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« Reply #9 on: February 07, 2011 06:56:49 PM »

Wow. This looks great. Thank you so much for sharing. I'm going to bookmark the page. I don't have a wok so I'll have to improvise. I'd probably overdo the vegetables but I'm sure it will come out. I like that there are basic ingredients too.
« Reply #10 on: October 06, 2011 02:01:12 AM »

Thank you so much for this, it looks delicious! Definitely trying it.
« Reply #11 on: October 20, 2011 01:33:26 PM »

Wow this looks amazing! Thanks for the recipe!
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« Reply #12 on: January 23, 2012 11:39:47 AM »


You're a Craftster Best of 2011 Winner!

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« Reply #13 on: February 05, 2012 04:30:20 PM »

I made this tonight and its delicious!  Thanks for the recipe!

I'm a noob when it comes to cooking so i follow things precisely.  However, I did double the sauce when I saw how much veg I had in the pan.  I don't know how big other people's cabbages are but mine was huge.  There was no way 1/2 the head would fit!  I was using a frying pan though (which I had to change to a pot eventually). 

Instead of the crumbled peanuts on top like pad thai tends to have, I added some hemp for an extra protein boost (and man am I full!)

Great recipe!
« Reply #14 on: February 15, 2012 01:21:48 AM »

I have been lurking around on Craftser for ages but felt the need to finally sign up today to say thank you for posting this recipe! Me and the vegan boyfriend made this last night for our valentines dinner and it was delicious! The sauce was SO GOOD!

We used red pepper, spring onions and a couple of handfulls of shredded cabbage for veggies (oh, and a clove of garlic and about an inch of finely chopped fresh ginger), and cooked the scrambled tofu separately (with a tsp of tamarind paste, some ketchup, garlic puree, tumeric for some colour, a squeeze of sweet chilli sauce and a bit of tomato puree) before combining with all the other ingredients.

We finished off the whole affair with Gravity's vegan peanut butter bars for dessert to make it one totally peanut-tastic evening! Nom nom nom.
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