Pad Thai Jay
This vegan Pad Thai delivers chewy rice noodles coated in a punchy tamarind sauce, tossed with golden tofu, crisp bean sprouts, and fragrant chives. It is bright, savory, lightly sweet, and finished with peanuts and lime for the classic contrast of richness and freshness.
Ingredients
Noodles and protein
- 140 gdried flat rice noodles
- 180 gfirm tofu, pressed and cut into 1.5 cm cubes
- 2 tbspneutral oil
Pad Thai sauce
- 45 gtamarind paste
- 2 tbsplight soy sauce
- 30 gpalm sugar or light brown sugar
- 1 tbsplime juice
- 3 tbspwater
- 1 tspchili flakes
Vegetables and aromatics
- 3 clovesgarlic, finely chopped
- 1 mediumbanana shallot, finely sliced
- 3spring onions, cut into 4 cm lengths
- 180 gbean sprouts
- 40 ggarlic chives, cut into 4 cm lengths
To finish
- 30 groasted peanuts, roughly crushed
- 1lime, cut into wedges
- to serveextra chili flakes
Instructions
- 1
Bring a kettle of water to the boil. Place the dried flat rice noodles in a heatproof bowl, cover with hot water, and soak for 8-10 minutes until flexible but still slightly firm in the center; they should bend easily without turning mushy. Drain well and toss lightly so they do not clump.
- 2
While the noodles soak, whisk together the tamarind paste, light soy sauce, palm sugar or light brown sugar, lime juice, water, and chili flakes until the sugar dissolves. This sauce should taste boldly sweet-tart-salty because it will mellow once tossed with the noodles.
- 3
Heat a wok or large frying pan over medium-high heat until very hot. Add 1 tbsp of the neutral oil, then add the firm tofu in a single layer. Fry for 4-5 minutes, turning occasionally, until lightly golden on several sides. Remove to a plate so it stays intact.
- 4
Return the wok to high heat and add the remaining 1 tbsp neutral oil. Add the garlic and banana shallot; stir-fry for 20-30 seconds until fragrant but not browned. Browning the garlic too much will make the finished noodles bitter.
- 5
Add the drained noodles and pour in the Pad Thai sauce. Toss and stir-fry for 1-2 minutes, lifting and turning constantly so the noodles absorb the sauce evenly. If the noodles seem too tight or dry, splash in 1-2 tbsp water from the kettle; they are ready when glossy and just tender.
- 6
Add the fried tofu, spring onions, most of the bean sprouts, and the garlic chives. Stir-fry for 30-60 seconds until the vegetables are just wilted but still fresh and crisp. Reserve a small handful of bean sprouts for serving if you like extra crunch.
- 7
Transfer immediately to warm plates. Top with the roasted peanuts and the remaining bean sprouts, and serve with lime wedges and extra chili flakes on the side. Squeeze lime over at the table for the brightest finish.
Nutrition per serving
Notes
- •Pressing the tofu for 10-15 minutes while you prep helps it brown faster; if already pressed tofu is used, the recipe stays within 30 minutes.
- •Use a wide wok and high heat so the noodles fry rather than steam.
- •Tamarind paste strength varies by brand. Taste the sauce before cooking and adjust with a little more sugar, soy, or lime if needed.
- •For the most authentic vegan version, garlic chives are preferable to regular chives; if unavailable, use extra spring onion greens.
- •Serve with a side of fresh herbs such as Thai basil or coriander if desired, though they are optional.
Background
Pad Thai became widely popular in Thailand during the 20th century, when stir-fried rice noodles were promoted as part of a national culinary identity. Jay versions adapt the dish for vegan or Buddhist vegetarian cooking, omitting fish sauce and eggs while preserving the signature balance of tamarind, sweetness, heat, and crunch.
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