This vegan pad thai recipe comes from the masters at Bodhi restaurant
Opened in 1988, Bodhi Restaurant Bar is Australia’s longest-running vegan restaurant, so you could say they know a thing or two about plant-based meals that pack a flavour punch. Head chef Brooke Ng shares her take on the pad thai.
One of the quickest, easiest and healthiest dishes you can cook up at home is a stir-fry. This plant-based version of an aromatic, hearty Pad Thai is no exception.
Full of fresh veggies, antioxidant-loaded ginger, vitamin-rich chili and protein-packed tofu, this authentic Thai stir-fry is light and textural and will satisfy even the mightiest of hunger pangs.
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Vegan pad thai
Prep and cook time: 35 mins
•200g rice noodles
•3 tbsp tamarind paste
•1 tbsp soy sauce
•2 tbsp vegan fish sauce
•2-3 tbsp palm sugar (to taste)
•2 tbsp peanut oil
•1 tbsp ginger (mince)
•1 hot red chilli (thinly sliced)
•2 pieces firm tofu (thinly sliced)
•2 carrots (julienne)
•50g green bean (cut diagonally)
•1 red capsicum (thinly sliced)
•1/2 cup bean sprouts
•1/4 cup roasted peanuts (pounded in a pestle and mortar or food processor)
•1 lime (cut into wedges)
•Fresh coriander to garnish
1. Prepare rice noodles according to the instructions on the packet. But drain them a minute early, you’ll cook them for a few minutes at the end.
2. Drain noodles and set aside.
3. To make the sauce, mix tamarind paste, soy sauce, vegan fish sauce and palm sugar in a bowl, and set aside.
4. Heat up a wok or a large frying pan on medium high. Heat 2 tablespoons of peanut oil. Add ginger and chilli. Stir constantly until ginger is fragrant.
5. Add tofu and prepared veggies except bean sprouts and cook for 2 mins.
6. Transfer tofu and veggies to a plate.
7. In the same wok/frying pan, add the sauce followed by noodles. Stir until mixed well.
8. Return stir-fried veggies and tofu back to the wok/frying pan. Mix everything well and warm through, stirring for 2-3 mins. Remove from heat.
9. Transfer Pad Thai onto serving plates, sprinkle with bean sprouts and peanuts.
10. Serve warm with lime wedges on the side and garnish with coriander.
Brooke Ng is head chef at Bodhi Restaurant Bar a la carte, Australia’s longest-running vegan restaurant.