Vegetarian Heaven

More healthy vegan pad thai – Lazy Cat Kitchen

Pad thai, who hasn’t but fallen head over heels for this addictive concoction of flavours that triggers all of the pleasure centres within the mind? I’m an enormous fan of this dish and have already tried a vegan model years in the past, however I realised that the explanation I don’t make it usually is as a result of the sauce tends to incorporate extra sugar than my occasional morning stack of pancakes and whereas I like sugar, it one way or the other felt too indulgent for an everyday midweek meal.

Since that realisation, I’ve been experimenting with changing the sugar a standard pad thai requires with dates (and sure, I do know they nonetheless comprise sugar however it’s arguably higher for you because it comes packaged up in an precise fruit, as nature meant it). If you’re somebody who gained’t even have dates, then whereas I secretly admire your resolve, I’m sorry to say that there isn’t any pad thai for you as pad thai rests on a gorgeous interaction of candy, bitter and salty, which can’t be achieved if any of those three primary flavour parts are lacking.

My preliminary makes an attempt at a date sweetened pad thai sauce have been a bit underwhelming texturewise, till I made a decision so as to add a wholesome dollop of peanut butter. Though it’s certainly not a standard ingredient, it improves the feel of the sauce massively and doesn’t detract from the dish’s signature flavours, particularly that pad thai is served with lashings of roasted peanuts anyway.

I additional tried so as to add a bit extra umami to this sauce, which is usually derived from fish sauce, so I’ve included some aromatics, a contact of spice, a little bit of mushroom powder (which is basically dry shitake mushrooms floor up in my espresso grinder and sifted) and a little bit of toasted seaweed (nori) for fishiness, however it’s okay should you don’t have any of those elements or aren’t a fan.

Apart from the sauce, pad thai is basically a stir-fry. It’s a bit of part heavy so if you wish to cut back your workload, make a giant batch of the sauce prematurely, portion it and freeze it for future use, use your favorite shop-bought tofu that has already been marinated and whack it within the oven as an alternative of faffing over the skillet or just enhance the quantity of veggies as an alternative. We actually loved this dish and I hope you’ll too.

PS: Should you make my more healthy vegan pad thai, don’t overlook to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I like seeing your takes on my recipes!

healthier vegan pad thai sauce

healthier vegan pad thai ingredients

healthier vegan pad thai tofu

healthier vegan pad thai lunch bowl

  • serves: 3-4


PAD THAI SAUCE (makes 1 cup / 240 ml)

  • 115 g / Four oz (7-8) Medjool dates OR maple syrup / sugar (SEE NOTES)
  • 25 g / 2 tbsp peanut butter*
  • 45 ml / Three tbsp soy sauce or tamari
  • Three tbsp tamarind focus**
  • ½ garlic clove
  • 1 cm / 0.4″ contemporary ginger (elective)
  • 1 tsp Sriracha (elective)
  • 1 tsp mushroom powder (elective)
  • ½-1 nori sheet (elective)


  • 200 g / 7 ounces3 mm flat rice noodles (medium dimension)
  • 2 tbsp / 30 ml stir-frying oil (I take advantage of rice bran)
  • 100 g / 3½ ouncestenderstem or common broccoli, lower small
  • 1 carrot, lower into matchsticks or sliced
  • ½ pink pepper, sliced thinly
  • 1 shallot, diced finely
  • Three spring onions, white half sliced thinly and inexperienced half sliced into 2.5 cm / 1″ segments
  • Three garlic cloves, diced finely
  • 100 g / 1 cup bean sprouts, cleaned
  • 200 g / 7 ouncesfried / baked tofu, shop-bought or see under
  • 2 tbsp crushed roasted peanuts
  • contemporary lime, to serve
  • contemporary coriander, to serve

TOFU (or use extra veggies)



  1. Soak pitted dates in boiling water for 15-30 minutes to melt. If utilizing sugar or maple syrup, see the recipe NOTES.
  2. Put softened dates, peanut butter, soy sauce / tamari, half of the tamarind focus and 90 ml / 6 tbsp of water in a blender. Mix till easy. Style and
    add extra tamarind in accordance with your style and the energy of your tamarind. You desire a good steadiness of candy, salty and bitter. The sauce is supposed to be intense at this level as it is going to flavour the remainder of the dish.
  3. Optionally, give the sauce extra umami by mixing in some garlic, ginger, Sriracha, mushroom powder and nori if in case you have them. Ensure the sauce is silky easy – add one other tablespoon of water if wanted. This sauce could be made just a few days prematurely and refrigerated.


  1. Precook the noodles in accordance with the directions on the packet (mine wanted simmering for five minutes), refresh underneath a chilly faucet and put aside.
  2. Warmth up a wok till smoking evenly, add approx. 10 ml / 2 tsp of oil. As soon as sizzling, add broccoli, stir-fry for 1 minute, adopted by carrot and pink pepper, stir-fry for 1 minute.
  3. Take away greens from the wok, warmth up a bit extra oil and fry shallot, spring onions till evenly charred, add garlic and bean sprouts for the final 60 seconds. Take away from the wok.
  4. Now add in pad thai sauce, adopted by the pre-cooked noodles. Should you ready your noodles by soaking them in water for 1 hr as an alternative of simmering, you’ll definitely want so as to add extra water (about ¼-½ cup) to the wok as your noodles nonetheless have to rehydrate quite a bit earlier than they soften.
  5. Stir-fry the noodles within the sauce till totally softened (attempt one to ensure), add fried tofu and the entire veggies again into the wok, stir-fry for one more 30 seconds to warmth up.
  6. Divide between plates, serve with crushed peanuts, contemporary lime and a smattering of coriander if preferred.


  1. Combine the entire marinade elements in a shallow baking dish.
  2. Reduce pressed tofu into similar dimension cubes – I went for 1 cm / 0.4″ cubes and sit them within the marinade for so long as you’ll be able to (minimal 1 hr), flipping them to the opposite aspect every now and then .
  3. Take out of the marinade, mud with cornflour or place in a zipper lock bag with cornflour and shake to coat.
  4. Fry in a pre-heated skillet (or wok), in about 15 ml / 1 tbsp (15 ml of oil), flipping the items repeatedly to ensure they brown evenly. It’s also possible to bake it in a 180° C / 355° F oven for about 20-25 minutes, turning the items over as soon as midway by way of the baking time.


*Though peanut butter isn’t historically utilized in pad thai, I discovered that peanut butter improves the feel of the sauce made with dates by including a little bit of fats, so please don’t skip if making the date model, though you’ll be able to after all sub with almond or cashew butter.

**Tamarind merchandise (which come labelled as tamarind focus, paste, water) differ in energy and at their highest concentrations they are often very bitter so please tread rigorously and begin off with half the quantity and add extra if desired. The flavour you need is an effective steadiness of candy, bitter and salty.

TRADITIONALLY palm sugar is used to sweeten pad thai. If utilizing any sugar or maple syrup, be at liberty to skip the peanut butter and water to maintain issues extra genuine however meaning you’ll want to extend the quantity of elements to create sufficient sauce for 200 g / 7 ouncesof noodles. My suggestion is ¼ cup / Four tbsp sugar (must be melted into the opposite two elements), 5-6 tbsp tamarind focus and ¼ cup / Four tbsp soy sauce.

In order for you extra information on a few of the elements that we use in our recipes, take a look at our glossary.

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