Description
Our recipe for Pad Thai is incredibly easy to make, requires very little time, and is absolutely delicious. It is perfect for those nights when you feel like getting takeout but want something a little more balanced and fresh. We’re keeping it simple and featuring classic ingredients like carrots, scallions, mushrooms, and peanuts, and adding a little tofu for healthy plant-based protein. You can use any veggies you have in your fridge for this one so feel free to swap out ingredients based on your preferences.
While Pad Thai is traditionally made with Tamarind Concentrate , this ingredient can be tricky to find in U.S. grocery stores. We love using Tamarind to achieve the familiar Pad Thai flavor we all know and love, but have also had success with using lime juice instead. We’re giving you both options below so whatever you have access to will be perfect.
Tip: Have everything chopped up before you begin cooking. While this is true for all recipes, it is particularly important here as this dish comes together so quickly.
Ingredients
For the Pad Thai Sauce:
- 3 tbsp brown or coconut sugar
- 1/4 cup + 2 tbsp lime juice OR, preferably, 1/4 cup Tamarind Concentrate
- 3 tbsp fish sauce (we love this brand)
- 1 tbsp soy sauce or tamari, preferably low-sodium
- 1/4 cup water
- Optional: 2 tsp sriracha
Other Ingredients:
- 8 oz flat rice noodles (such as these or these)
- 2 tbsp avocado oil or other neutral oil
- 1/2 cup shallot, diced (1 shallot)
- 1 block tofu, pressed and drained, diced into small cubes
- 5 oz. (2 cups) shiitake mushrooms, sliced (or cremini/baby bella/white mushrooms – do not use dried mushrooms.)
- 1/2 tsp salt
- 1 cup carrots, shredded (about 3 carrots)
- 1 cup scallions, sliced on the diagonal (1 bunch/ 4-5 scallions)
- 3/4 cups toasted peanuts, roughly chopped
- 1/2 cup cilantro, roughly chopped
Instructions
- In a small bowl or glass measuring cup, whisk together the sauce ingredients. Set aside.
- Cook noodles according to package instructions, rinsing them with cold water once cooked to prevent them from sticking together as they cool.
- In a large sauté pan (or Wok if you have one), heat oil over medium high heat. Once hot, add in the shallots and cook for about 2 minutes until they begin to soften and brown. Add in the tofu and the mushrooms, ½ tsp salt, and sauté/stir fry over high heat for 5 minutes, until lightly browned. Add in the shredded carrots, scallions, and sauce, and cook another minute before adding in your cooked noodles. The sauce will thicken as it cooks and glaze the noodles nicely.
- Serve immediately, topping each portion with a generous amount of peanuts, a few sprigs of cilantro, and sriracha to taste.
