Vegan Yasai Pad Thai
We are on a mission to recreate as many restaurant/ takeaway favourites of ours this winter! This time, we are sharing a delicious Vegan Yasai Pad Thai recipe that is both 100% plant-based and gluten-free (if you check the labels carefully). It is all about the flavour balance of the sauce, and the contrasting textures of the noodles, vegetables and garnish!
Ingredients
- 130 g dried ribbon rice noodles
- 1 small leek, approx. 130g thinly sliced
- 1 small red onion thinly sliced
- 200 g firm tofu pressed and cut into cubes
- 100 g beansprouts
- 1 spring onion sliced
- 15 g ginger grated or very finely chopped
- 1 clove of garlic crushed or very finely chopped
For the Amai Sauce:
- 1 tablespoon malt vinegar
- 2½ tablespoon caster sugar
- 1 tablespoon tamari gluten-free if needed
- 1 tablespoon light soy sauce gluten-free if needed
- 1½ tablespoon tomato ketchup
- 2 teaspoon tamarind paste
To Garnish:
- ½ red chilli sliced into rounds
- 20 g roasted salted peanuts chopped finely
- 1 spring onion sliced
- ½ lime cut into wedges
Instructions
To Make Amai Sauce:
- In a small saucepan, mix malt vinegar, tamari and light soy sauce with sugar. Place on low heat and stir until sugar dissolves completely. Then take off the heat.
- Stir in the tomato ketchup and tamarind paste. Then leave to cool.
For the Pad Thai:
- Heat 2 tablespoon of vegetable oil in a large wok or frying pan on medium-high heat. Add the tofu cubes and fry for approx 10 minutes, stirring occasionally. Your tofu should be crispy on the outside and browned. Then set aside.
- In the meantime, prepare the noodles following packet instructions (most of them have instructions for making the noodles ready to stir-fry) Make sure not to overcook and keep them slightly al-dente, as they will be stir-fried afterwards.
- Chop and slice all the ingredients for the Yasai Pad Thai and garnish.
- In a large bowl, combine the leeks, red onion, spring onion, bean sprouts, garlic, ginger and prepared noodles. Mix well to distribute the veg.
- Heat 1 tablespoon of vegetable oil in a large frying pan or a wok. When hot, add the contents of the bowl and toss to coat in oil. Add the fried tofu and keep tossing for 2 minutes.
- Pour the Amai sauce all over and mix well. Then toss for another minute to warm through.
- Divide the Yasai Pad Thai between two bowls. Garnish with spring onion, crushed peanuts, rounds of chilli and lime wedges. Enjoy!
Nutrition
Calories: 572kcalCarbohydrates: 105gProtein: 19gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 793mgPotassium: 591mgFiber: 7gSugar: 31gVitamin A: 1051IUVitamin C: 41mgCalcium: 224mgIron: 4mg
Tried this recipe?Let us know how it was!