Amazing Pad Thai – My #1 Plant-Based Meal
Authentic Pad Thai
My first exposure to Pad Thai was while I was living in Jomtien Beach in Pattaya Thailand. This was my favorite restaurant that I ate at daily, and the top meal you guessed it, was Pad Thai. This recipe is so close to being the original dish…minus the chicken/pork as it has been replaced by using tofu.
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This dish normally takes about 30 minutes to prepare from wok to table, and it delivers a hefty helping of flavor that you will not soon forget. Pad Thai is thought to have originated in Thailand during World War II. It originated out of a combination of a shortage of rice and the Prime Minister of Thailand wanting a national dish.
The Invention of a National Dish
The Prime Minister at the time was Plaek Phibnsongkram was a renaissance man. He played a huge role in the 1932 military coup that stripped the Thai monarchy of absolute power. He then went on to become a military officer that defeated the royalist rebellion and went on to be the Thai Minister of Defence.
Being such a staunch patriotic man, he decided to make a National Dish that brought the nation together and helped symbolize the people’s love for their country.
Amazing Pad Thai – Plant-Based
Course: EntreeCuisine: Plant-BasedDifficulty: Easy4
servings30
minutes350
kcalIngredients
12 oz of Pressed Extra Firm Tofu
1/3 cup of No Salt Added peanut butter
4 tsp of lime juice
1 tbsp of red pepper flakes
3/4 cup of chopped onions
16 ox of mixed vegetables fresh or frozen
3 cups of baby spinach
1 pk (8oz) of wide brown rice noodles
Sea salt to taste
1 medium English cucumber
2/3 cup of shredded carrots
1/4 cup of sliced green onions
1 fresh Thai Chile (Heat)
1 lime cut to wedge
4 cloves of Garlic minced
1 cup crushed peanuts (for garnish)
Directions
- Wash the Tofu thoroughly and then dice in 1/2 inch cubes
- In a small bowl, mix with a whisk the peanut butter, line juice, garlic, crushed red peppers, and 1 cup of water
- In a wok, cook the onion over medium 2 to 3 minutes, stirring and adding water 1 to 2 tsp at a time as required to ensure it does not stick. Add the mixed vegetables and cook for 3 minutes or until tender. Stir in the spinach and cook until it is wilted
- While you are going this, cook your noodles in a medium-sized saucepan. I prefer to bring the water to a boil, then place the noodles into the pot and then turn the heat to low to allow the noodles to cook. I prefer firmer noodles as I will be putting them into the wok once they are to my liking.
- Once the noodles are ready, add then, the tofu to the vegetables and mix them well. Season to taste with salt.
- Plate the pad tie and garnish with some crushed peanuts, and Red chiles, and top the noodles with green onions.
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