vegan pad thai (better than take-out!) | hot for food
this vegan pad thai is super delish and WAY better than takeout!
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The best part about making this dish yourself instead of ordering in is you can add whatever veggies you like and as much as you like too!
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Easy Tofu Pad Thai | Minimalist Baker Recipes
Easy Tofu Pad Thai ready in just 30 minutes with simple ingredients. A hearty, versatile plant-based dish with tons of texture and big flavor!
Full Recipe:
Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand’s prime minister wanting to create a national dish. This is our soy-free, plant-based, inspired version.
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VEG PAD THAI NOODLES / BEST PAD THAI RECIPE FROM SCRATCH / THAI STREET FOOD / Oh, Cheat Day !
Ingredients : ( SERVES 3)
Sambal Oelek Sauce:
10 Red Dry chilly 10
1 n 1/2 tbsp ginger or 4 pieces
6 cloves garlic
1/2 tsp salt
5 tsp sugar
30 ml vinegar + 20 ml water
Pad Thai Sauce:
1 n 1/2 tbsp tamarind water(soak imli in water, squeeze and use)
1 tbsp lemon juice
2 tbsp soy sauce
1n 1/2 - 2 n 1/2 tbsp sambal olek sauce depending on spice level
salt 1/2 tsp
1 tbsp sugar
mix all
Tofu or paneer 1/2 cup
Chopped garlic 1 tbsp
Olive oil 1 tbsp
Shredded carrot 1/2 cup
chopped mushroom 1/4 cup
1 yellow and red bell pepper
1 cup sprouts
1/2 - 3/4 cup roasted peanuts
2 tbsp sesame seeds
100 gms flat noodles (boil 100 gms noodles in water)
Chopped spring onion 1/2 cup
For Method Follow Our short but precise video
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Authentic-ish Pad Thai at Home
Just a few easy ingredients and techniques stand between you and great Pad Thai at home. Watch to see what they are. Start speaking a new language in 3 weeks with Babbel???? Get up to 60% off your subscription here ➡️
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????MY GEAR:
BOOS BLOCK CUTTING BOARD:
12 WOK:
SMALL PREP BOWL:
SWEET RADISH:
TAMARIND CONCENTRATE:
THAI RICE NOODLE:
PALM SUGAR:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
-- RECIPE -- (makes 2 portions)
▪150g or 5.5oz Thai style medium rice noodles
▪225g or 1/2lb raw shrimp (cut into large bitesize pieces)
▪75g or 1/2c shallot, rough chopped
▪15g or 3-4 cloves garlic, minced
▪50g or 1/2c roasted unsalted peanuts, chopped and dust sifted off
▪25g or about 1/2c preserved sweet radish (look for sweet not salt), chopped
▪50g or 1/2c scallions (greens only), cut into 1-2” or 2.5-5cm pieces
▪100g or 1c fresh bean sprouts
▪125g or 4oz extra firm/pressed tofu, diced into bite sized pieces
▪Pad thai sauce [stir together: 40g or 3Tbsp thai tamarind concentrate, 60g/1 puck chopped palm ▪sugar (sub brown sugar), & 40g or 2.5Tbsp fish sauce]
▪Chile flakes
▪Lime
▪2 eggs
▪Neutral oil (canola, avocado, light olive, etc)
▪Salt
▪Water if needed
Soak thai rice noodles in room temp water for 1 hour. Drain and cut if needed. Set aside.
Prep all ingredients then preheat a large wok over high heat.
Add a long squeeze of oil to pan then add shrimp and a pinch of salt. Stir fry and keep them moving to cook about 85% through. Transfer shrimp to a bowl.
Return wok to heat, add another squeeze of oil followed by eggs. Scramble in the wok. When mostly cooked, transfer to shrimp bowl.
Return wok to heat, add another squeeze of oil, followed by tofu and a pinch of salt. Stir fry for about 2 mins until nicely golden brown. Add shallots, garlic, radish, and chile flake. Cook for about 30 seconds, stirring constantly. Add soaked rice noodles and sauce. Stir and toss to combine. Cook until noodles are tender but still springy and chewy. You may need to add a splash of water to cook noodles properly. Careful not to add too much water.
Reduce heat to medium and add in cooked shrimp and eggs. Toss to combine, careful not to over work. Add bean sprouts, scallions, and half of the peanuts. Fold everything together and cook for about 30 more seconds to warm through.
Plate up and finish by adding a sprinkle of peanuts and sprinkle of lime.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:22 Prepping the rice noodles
1:37 Ingredient prep
5:15 discovering food cultures with Babbel (ad)
6:09 stir frying the pad thai
9:40 Let’s eat this thing
#padthai
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The Spicy Thai Noodles You'll Love More Than Pad Thai - Pad Mee Korat - Marion's Kitchen
Pad Mee Korat is a spicy Thai noodle dish from the area of Korat in Thailand. It's the spicy pad thai noodle dish you never knew existed!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.