Pad Thai has always been my favorite Thai dish so you can imagine my disappointment when I learned restaurants usually add fish sauce to it. “Just ask for it without the fish sauce,” you say? Anytime I do it’s either way too spicy or underwhelmingly bland. So, like anything else, if you want something done right, do it yourself. And I did.
- ¾ cup water, plus more for soaking the noodles
- 1 8-ounce box Pad Thai noodles
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 8-ounce package extra-firm tofu, drained and cut into chunks
- 5 ounces shredded carrots
- 4 tablespoons liquid aminos
- 2 tablespoons peanut butter
- 1 tablespoon lime juice
- 2½ tablespoons sugar
- Curry, to taste
- Boil a large pot half-filled with water. Carefully submerge the rice noodles in the water. Turn off the heat, cover and let soak for 10 minutes.
- In a large frying pan, heat the olive oil over medium heat and add the garlic cloves and tofu chunks. Drizzle 1 tablespoon of the liquid aminos over the tofu and sauté until golden brown.
- In a small bowl, whisk together the peanut butter, lime juice, sugar, curry, remaining liquid aminios, and ¾ cup of water.
- Pour the peanut butter mixture over the tofu and add the carrots. Heat on low (being careful not to boil) until the noodles are done.
- Add the soaked noodles to the tofu/sauce mixture and gently fold the sauce into the noodles until sauce is completely absorbed.
Prep time: 20 minutes
Cook time: 10 minutes
Try this recipe and let me know what you think! Did you make any modifications?
Adapted from PETA’s Easy Vegan Pad Thai