Every time I eat pad thai, I’m always blown away by how comforting the noodles taste no matter how many times I’ve had it. Pad thai is known to hit various areas of the palette: sweet, sour, and salty, plus a crunchy texture that comes from the fresh toppings. Unlike some pad thai recipes, this recipe calls for a short amount of soaking time for the rice noodles. Instead, they are simmered in the sauce a bit longer, giving every bite so much flavor. The textures from the stir-fried veggies, seared tofu, chewy noodles, and fresh toppings such as peanuts, fresh cilantro, and bean sprouts adds to the experience of eating pad thai. It’s absolutely worth the time and effort just to hear all the compliments from your family or guests!
Use Tamarind for an Authentic Taste
Tamarind has the texture of dried apricots with the sweet and tangy fruit protected by a thin, hollow shell. Tamarind is used in all sorts of cuisines across the world, from Asia to the tropical islands of South America. It adds a bold, tangy flavor when citrus isn’t available. It’s a staple in Southeast Asian cuisine and is a key ingredient in pad thai. Tamarind is available in a few different forms: whole fruit, pulp, or concentrate. For this recipe, I like to use the concentrate to cut down on prep time. You can find tamarind concentrate in the Asian or Hispanic foods section at most conventional stores, at most Asian markets in the canned fruit or condiments section, or online. Although I highly encourage trying your best to stick to the recipe, there are many different ways you can substitute tamarind concentrate with staple pantry goods. My best suggestion is to use a mango chutney.
The Key Components of Pad Thai
Tofu: This stir-fry calls for a lot of tossing and turning, so a sturdy tofu will be your best friend when making vegetarian pad thai. I like to use extra-firm or firm tofu that usually comes in a sealed, plastic square tub. A good sear on your tofu prior to adding other ingredients gives it a nice bite and prevents it from getting soggy. Rice Noodles: Pad thai is known for its flat rice noodles (also called “rice sticks”). Asian pantry goods are more accessible these days so your nationwide grocer will often carry these noodles. If you are lucky enough to live in a city with abundant Asian markets, they will have various kinds of rice noodles and, of course, you can always order them online. A dry pack of flat, thin rice noodles ranging from 1/4 to 1/2 inch in width will do.
The Sauce: The sauce is what really makes pad thai such a recognizable and beloved noodle dish. Thai folks and pad thai connoisseurs agree the flavor profile should be salty and sweet with a touch of tang. The coating for the noodles should be a bit on the tacky, drier side, and not too saucy or gravy-like after its been thoroughly stir-fried with the noodles. I think white pepper helps add a unique flavor that the sauce can lack without real fish sauce. The Crunchies: Pad thai isn’t the same without fresh, crunchy toppings like peanuts and bean sprouts. I include veggies that are affordable, accessible, and integrate well with this dish. Normally, you can find mung bean sprouts in a specialty produce area—the same place you’d find lemongrass, or next to the sprouts and microgreens.
Swap In, Swap Out
I highly recommend using ingredients that are listed in the recipe to keep the dish as close to authentic pad thai as possible. If you need to make a substitution, here are some suggestions:
Use soy sauce or liquid aminos in place of the vegan fish sauce. Feel free to use regular fish sauce if you are pescatarian. For those who can’t eat tofu or just don’t like it, you can completely omit it and add about a cup more veggies. To replace peanuts, substitute with unsalted nuts that offer a buttery toasty flavor such as almonds, walnuts, or pecans. Or, to completely omit nuts, try using toasted, crunchy garbanzo beans. If you absolutely can’t find mung bean sprouts, thinly sliced, raw cabbage will do, or have fun and substitute with julienned bell peppers or snow peas. This will have a similar essence of crunch and flavor and will add extra color to your pad thai.
Oodles of Noodles
Sesame Soba Noodles Singapore Noodles with Shrimp Cold Rice Noodle Salad Easy Beef Pho Sesame Peanut Noodles
1 cup water 1/2 cup tamarind concentrate 1/2 cup vegetarian fish sauce 1/4 cup brown sugar, packed 1 teaspoon kosher salt, plus more to taste 1/4 teaspoon red chili flakes (optional) 1/4 teaspoon white pepper
For the stir-fry
1 (16-ounce) pack firm or extra-firm tofu, cubed 3 to 4 tablespoons vegetable or canola oil 2 large eggs 4 cloves garlic, minced 1 large shallot, minced 1 medium carrot, shredded (about 1 cup) 1/4 head cabbage, shredded 1 cup mung bean sprouts 3 green onions, trimmed and julienned into 2-inch long pieces 1/4 cup peanuts, roughly chopped Salt, if needed, to taste
For the toppings
1 bunch fresh cilantro, leaves roughly chopped 2 limes, quartered 1/4 cup peanuts, roughly chopped 1 green onion, sliced Red chili flakes, to taste
Once the noodles have soaked for at least 10 minutes, drain them in a colander. You should be able to bend them without snapping. Push the eggs aside and add the carrot, cabbage, bean sprouts, and green onions. Turn the heat back up to medium-high and let the vegetables sear for 2 to 3 minutes, then stir until they are beginning to soften. Add the peanuts and adjust the heat to bring it to a boil and then maintain a simmer. Let simmer until the noodles start to soften, tossing occasionally, about 5 minutes. Carefully stir fry the rice noodles until they are thoroughly coated in the sauce, the noodles are al dente, and the sauce has mostly soaked in to form a tacky coating, 5 to 10 minutes. Turn off the heat. Serve the pad thai hot with fresh cilantro, lime wedges, chopped peanuts, green onions, and red pepper flakes for topping. Store leftover pad thai in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop. Love the recipe? Leave us stars below!
