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Traditional Pad Thai

What you need: 

Pad Thai:
1 pound wide rice noodles
1 (12 ounce) package vegan chick'n
oil, as needed for frying
1 lime, cut into wedges
1 bunch cilantro, cleaned and chopped, divided
1/2 cup roasted peanuts, divided
1/2 cup green onion, chopped, divided Sauce:
1/2 hot water
1 tablespoon tamarind paste
5 tablespoons soy sauce
1/4 teaspoon cayenne powder
5 tablespoons brown sugar

"Egg" garnish:
1 pound tofu
1 teaspoon seasoning salt
1 teaspoon turmeric
1 tablespoon nutritional yeast

What you do: 

1. Start the noodles according to package directions. While they are cooking, heat the water for the pad thai sauce. Add the remaining sauce ingredients and set aside.
2. For vegan egg, in a saucepan, combine tofu, seasoning salt, tumeric and nutritional yeast and cook on medium high until heated well through. In a wok, fry vegan chick'n in oil until crisp on all sides.
3. When the noodles are soft, toss them in the wok with vegan chick'n, and add the sauce. After stir frying that for about 5 minutes, add the tofu egg to the wok and mix through.
4. To each serving, add the juice of 1 lime wedge, a sprinkle of cilantro, a small handful of peanuts, and a bit of green onions.
You can also provide Asian spicy sauce such as Sirracha on the side. Enjoy this amazing combination of flavors and textures that are true to traditional pad thai, you will love it!!
Source of recipe: I modified the sauce recipe and made up the ingredients for the dish.

Preparation Time: 
10 minutes, Cooking time: 10 minutes
Cooking Time: 
10  minutes
4 to 5
Recipe Category: 


We had this the other night for dinner, without the vegan chikn strips.  I omitted the cayenne from the sauce because of the kids but slathered my noodles in sambal olek.You shouldn't make this without having the cilantro, peanuts or lime because they add a lot of flavor.

My husband liked it, my kids did not.  I thought it was a better veg thai recipe than most, but it seemed to be missing something when compared with the veg versions we get in the restaurants.  However, it makes a good dinner and it was pretty easy to pull together.  Thanks for sharing--I will probably make this again.

Also, it makes a ton.  One pound of rice noodles makes many more servings than one pound of pasta.  I made it in a large skillet because I was too lazy to pull out my wok, and while that usually works fine, this time I was sorry.


I really liked this dish and it tasted nicely authentic :)


It was pretty good.  ;)b My first attempt at Pad Thai... I left the noodles in too long and they got a little too soft, ??? but other than that it was super yummy! I also substituted Braggs Liquid Aminos for the Soy Sauce  8-). I couldn't find tamarind paste so I substituted lime juice and brown sugar. ^-^  It turned out alright.  My husband really loved it and I'll definitely make more in the future.  Note:  this makes A TON of food  :D


This is was totally awesome! It was so quick and easy to make thanks so much for the recipe! I did do some changes though.

For the egg part I used a little bit of black salt (I think I used about 1/2 tsp. or so)

For the chicken, I threw in some lemongrass, lime and lemon juice. It was awesome!


Ooops, I meant 1/2 Cup of hot water.  :)


This was very good. It was the best recipe for pad thai that I have come across. Thanks for sharing.


MMMMMMMMMM  :)>>> my favorite!

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