Vegan Pad Thai
This vegan Pad Thai recipe starts by marinating hearts of palm in garlic, tomato puree, and vegan fish sauce before searing until crispy. The sauce, made with tamarind paste, vegan fish sauce, soy sauce, coconut sugar, and lime juice, adds a tangy and sweet flavor to the dish. Tofu is cubed, coated in cornstarch, and fried until golden, while rice noodles are cooked and tossed in the wok with the sauce until sticky. Beans
Serves: 2
60 minutes
Cook time
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Metric
Imperial (Coming Soon)
Ingredients
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- Prawns (substitute with hearts of palm for vegan version)
- 1x tin hearts of palm
- 1/2 tsp tomato puree
- 1/2 tsp garlic puree
- 1 tbsp vegan fish sauce
- Cornstarch
- 3 tbsp tamarind paste
- 2 tbsp soy sauce
- 4 tbsp coconut sugar
- 1/2 lime juice
- 1x block tofu
- Rice noodles
- 1x pack beansprouts
- 100g peanuts, crushed
- Chilli flakes
- Lime juice
- Spring onions
- Silken tofu
- Turmeric
- Black salt (kala namak)
🔄Issy Sedgwick's Suggested Substitutes
Prawns Substitute with plant-based protein such as tempeh or seitan
Hearts of palm Substitute with sliced mushrooms or bamboo shoots
Vegan fish sauce Substitute with soy sauce or tamari
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