Easy Vegan Fakeaway Pad Thai
A delightful and easy-to-make vegan version of the classic Thai noodle dish, Pad Thai, perfect for recreating your favorite Wagamama-style flavors at home.
Ingredients
- 85 gram rice stick noodles thin
- 2 tablespoons soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or to taste
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 small shallot thinly sliced
- 1 cup bean sprouts
- 1 carrot julienned
- 1/2 cup red bell pepper thinly sliced
- 1/4 cup roasted peanuts crushed
- 2 tablespoons fresh cilantro chopped
- 1 lime cut into wedges
Instructions
- Soak rice noodles in hot water for 8-10 minutes until tender but still firm to the bite. Drain and set aside.
- In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and sriracha to create the Pad Thai sauce.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and sliced shallots, stir-fry for 1 minute until fragrant.
- Add julienned carrot and red bell pepper, stir-fry for 2-3 minutes until slightly tender-crisp.
- Add the drained rice noodles to the wok. Pour the Pad Thai sauce over the noodles and vegetables. Toss everything together vigorously for 2-3 minutes, ensuring the noodles are evenly coated and heated through.
- Stir in the bean sprouts and cook for another minute. Remove from heat.
- Serve immediately, garnished with crushed roasted peanuts, fresh cilantro, and a lime wedge.
Notes
For extra protein, add cubed firm tofu or tempeh, fried until golden. Adjust chili flakes for desired spice level. A squeeze of fresh lime juice at the end brightens all the flavors. Serve immediately for best texture. If you don't have tamarind paste, a mix of rice vinegar and a pinch of brown sugar can be a substitute, though tamarind offers a unique tang.