Recipe for Pad Thai made at home with pad thai sauce, tofu and vegetables. Its naturally gluten free as its made with rice noodles. A very healthy recipe that can be put together in under 30-40 minutes. Recipe with step by step pictures and video.
I made this delicious pad thai with loaded veggies and tofu. If you have rice noodles in the pantry and some veggies, the dish comes together in no time at all. In Bangalore, you get these pad thai noodles / rice noodles in some stores but you can always find them online. I have given a few links here on the blog so you can buy them online. The veggies you use are totally up to you. Use whatever veggie you can find in your refrigerator. The noodles is soaked for about 10-12 minutes in hot water and then it is used to prepare pad thai. If you are planning ahead, after soaking the noodles in hot water, drain it, fill the bowl with cold water and store it like that along with the water until the time you need it. The noodles will become very dry otherwise. The recipe is made in two parts. Making of the sauce and making the pad thai. Also, I roast my own peanuts as its so crunchy and nice when its made just then and there. But feel free to omit this step and use roasted salted peanuts instead.
Here are some ingredients that you can buy online for making this pad thai. Pad Thai Rice Noodles Sriracha Sauce Soy Sauce Carbon Steel Wok
Here is the video of how to make Pad thai at home from scratch.
Here is the step by step pictorial of how to make Pad Thai.
The first step in making the pad thai is making the pad thai sauce. My pad thai sauce is loosely based on Chef Jet Tila’s sauce. The traditional version uses fish sauce but I have kept it completely vegetarian / vegan. Soak the tamarind in hot water for about 20 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp.
To the strained pulp, add all the other ingredients. Whisk well. Set aside.
Heat oil in a pan and roast the skinned peanuts on a low flame till golden. Remove from oil and set aside to cool a bit. When cool, crush it gently in a mortar and pestle. Set aside. If you have ready made roasted peanuts of good quality, you can omit this step.
In the remaining oil, add in the diced tofu. Cook for a couple of minutes so the skin of the tofu is a little dry. Remove from oil and set aside.
In the same oil, add in the garlic and sauté for a few seconds.
Add in all the veggies at once and sauté for 5 minutes. Add a little salt while sautéing. Do not overdo salt as the pad thai sauce itself can be salty due to the addition of soy sauce. We can adjust the seasoning later. So go easy on the salt at this stage.
Add in the sauce and the tofu. Let it cook for a few minutes on low flame.
Add in the rice noodles. The rice noodles need not be cooked like regular noodles. Just soak the noodles in hot water for 10-12 minutes and the rice noodles are ready to go. If you are planning ahead, after soaking the noodles in hot water, drain it, fill the bowl with cold water and store it like that along with the water until the time you need it. The noodles will become very dry otherwise.
After adding the rice noodles, mix well to combine. Check for seasoning and adjust the seasoning and salt if necessary.
If the noodles look dry, add in a few tablespoon of water. Cover and cook for a few minutes till the noodles is soft. Add in half of the peanuts. Use the other half for garnish and to serve on the side.
Add in the spring onions and mung bean sprouts. I did not have any sprouts. So I have not used it. Also, traditionally, garlic chives are used for pad thai. Its very difficult for me to come across garlic chives here in Bangalore. Even though spring onions and garlic chives look the same, garlic chives are little flat. If you can find garlic chives, use that. Else spring onions / scallions work just fine. Mix well and serve hot.
Fantastic, home made from scratch, Veggie Vegan Pad Thai is ready!
For the Pad Thai Sauce
1 inch piece tamarind 1/2 cup hot water to soak tamarind 1 tablespoon palm sugar / jaggery 1.5 teaspoon chilli sauce like sriracha 1 teaspoon rice vinegar (or) plain vinegar 1/2 teaspoon red chilli flakes 3 tablespoon soy sauce
Other Ingredients
250 grams rice noodles 2 tablespoon peanut oil 1/3 cup peanuts 200 grams / 1 pack firm tofu 1 pod garlic, minced 3 stalks spring onions, white part alone 1/2 cup onions, sliced 2 medium carrots, julienne 1 capsicum, sliced 1/2 teaspoon salt 3 stalks spring onions, cut 1/2 cup mung sprouts 1 lime, juiced
Soak the tamarind in hot water for about 20 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp. To the strained pulp, add all the other ingredients. Whisk well. Set aside.
Heat oil in a pan and roast the skinned peanuts on a low flame till golden. Remove from oil and set aside to cool a bit. When cool, crush it gently in a mortar and pestle. Set aside. If you have ready made roasted peanuts of good quality, you can omit this step.
In the remaining oil, add in the diced tofu. Cook for a couple of minutes so the skin of the tofu is a little dry. Remove from oil and set aside.
In the same oil, add in the garlic and sauté for a few seconds. Add in all the veggies at once and sauté for 5 minutes. Add a little salt while sautéing. Do not overdo salt as the pad thai sauce itself can be salty due to the addition of soy sauce. We can adjust the seasoning later. So go easy on the salt at this stage. Add in the sauce and the tofu. Let it cook for a few minutes on low flame.
Add in the rice noodles. The rice noodles need not be cooked like regular noodles. Just soak the noodles in hot water for 10-12 minutes and the rice noodles are ready to go. After adding the rice noodles, mix well to combine. Check for seasoning and adjust the seasoning and salt if necessary. If the noodles look dry, add in a few tablespoon of water. Cover and cook for a few minutes till the noodles is soft. Add in half of the peanuts. Use the other half for garnish and to serve on the side.
Add in the spring onions and mung bean sprouts. Mix well and serve hot. Fantastic, home made from scratch, Veggie Vegan Pad Thai is ready!
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 20m
For the Pad Thai Sauce
1 inch piece tamarind 1/2 cup hot water to soak tamarind 1 tablespoon palm sugar / jaggery 1.5 teaspoon chilli sauce like sriracha 1 teaspoon rice vinegar (or) plain vinegar 1/2 teaspoon red chilli flakes 3 tablespoon soy sauce
Other Ingredients
250 grams rice noodles 2 tablespoon peanut oil 1/3 cup peanuts 200 grams / 1 pack firm tofu 1 pod garlic, minced 3 stalks spring onions, white part alone 1/2 cup onions, sliced 2 medium carrots, julienne 1 capsicum, sliced 1/2 teaspoon salt 3 stalks spring onions, cut 1/2 cup mung sprouts 1 lime, juiced
Soak the tamarind in hot water for about 20 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp. To the strained pulp, add all the other ingredients. Whisk well. Set aside.
Heat oil in a pan and roast the skinned peanuts on a low flame till golden. Remove from oil and set aside to cool a bit. When cool, crush it gently in a mortar and pestle. Set aside. If you have ready made roasted peanuts of good quality, you can omit this step.
In the remaining oil, add in the diced tofu. Cook for a couple of minutes so the skin of the tofu is a little dry. Remove from oil and set aside.
In the same oil, add in the garlic and sauté for a few seconds. Add in all the veggies at once and sauté for 5 minutes. Add a little salt while sautéing. Do not overdo salt as the pad thai sauce itself can be salty due to the addition of soy sauce. We can adjust the seasoning later. So go easy on the salt at this stage. Add in the sauce and the tofu. Let it cook for a few minutes on low flame.
Add in the rice noodles. The rice noodles need not be cooked like regular noodles. Just soak the noodles in hot water for 10-12 minutes and the rice noodles are ready to go. After adding the rice noodles, mix well to combine. Check for seasoning and adjust the seasoning and salt if necessary. If the noodles look dry, add in a few tablespoon of water. Cover and cook for a few minutes till the noodles is soft. Add in half of the peanuts. Use the other half for garnish and to serve on the side.
Add in the spring onions and mung bean sprouts. Mix well and serve hot. Fantastic, home made from scratch, Veggie Vegan Pad Thai is ready!
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/vegan-pad-thai-recipe/
Healthy recipe for chilli garlic fried rice made with garlic crisp from scratch. This recipe is made with brown rice. Recipe with step by step pictures and video.
Here is the recipe video for Chilli Garlic Fried Rice – Made with Brown Rice
Chilli Garlic Fried Rice – Made with Brown Rice The important thing about cooking brown rice is to cook the rice in lots of water and to drain the excess water after cooking. This enables for rice to retain individual grains without sticking to each other. Here is how I do it. Since we are using quick cooking variety of brown rice, there is no need to soak the rice before hand. Wash the rice in water and drain. Add the washed rice to the cooker. Add about 1.5 liters of water. Add a little bit of oil to the water to avoid foaming up while cooking.
Cook on a medium flame for 10-12 minutes. We are looking for about two whistles. After the said time, remove from heat and wait for the pressure to settle. About 10 minutes. Immediately, drain the rice. Do not allow the rice to remain in water as it will continue to cook and will become very mushy. So once the pressure settles, drain the rice and set aside to cool.
Now we will make garlic crisp which is a flavour bomb Heat oil in a pan and add in the minced garlic and the minced ginger. Make sure to have the flame of the stove on low as garlic will burn easily on high flame. Sauté the ginger and garlic for 3-4 minutes until soft.
Once the ginger and garlic is soft, add in the red chilli flakes. Sauté for a minute on low flame.
Add in the sugar, vinegar and the soy sauce. I have used rice vinegar for making this recipe today. If you do not have rice vinegar, you can use plain vinegar. Cook for a minute until oil separates. Remove from heat and set aside to cool. I like to use Kikkoman soy sauce.
Making the fried rice Heat a wok and add in a little oil. Add in the separated oil from the garlic crisp that we made earlier. Add in the finely chopped onions and cook till the onions are soft. It should take about a couple of minutes. Here is the link to the brand of wok I use and recommend
Once the onions are soft, add in the finely chopped carrots and beans. Sauté for 5-6 minutes on a medium flame till the veggies are soft.
Add in the salt and the bell peppers. Sauté for a minute.
Add in the cooked rice and the garlic crisp. Mix well to combine and also to heat up the rice.
Add in the butter. If you want to keep it really healthy and to leave the fat out, omit the butter. Add in the finely chopped spring onions. Mix well to combine.
Healthy and delicious chilli garlic fried rice made with brown rice is ready. Enjoy!!
For cooking the Rice
1 cup brown rice – quick cooking variety 1.5 liters water 1/4 teaspoon Idhayam groundnut oil
Garlic Crisp
2 tablespoon Idhayam Groundnut Oil 3 tablespoon minced garlic 3 tablespoon minced ginger 2 teaspoon red chilli flakes 1 teaspoon sugar 1 teaspoon rice vinegar / plain vinegar 2 tablespoon soy sauce
Other Ingredients
1 teaspoon Idhayam Groundnut Oil 1/2 cup onions, finely chopped 1 cup carrots, finely chopped 1 cup beans, finely chopped 1/2 teaspoon salt 1/4 cup red bell pepper, finely chopped 1.5 teaspoon unsalted butter 2 teaspoon spring onions, finely chopped
Wash the rice in water and drain. Add the washed rice to the cooker. Add about 1.5 liters of water. Add a little bit of oil to the water to avoid foaming up while cooking. Cook on a medium flame for 10-12 minutes. We are looking for about two whistles. After the said time, remove from heat and wait for the pressure to settle. About 10 minutes. Immediately, drain the rice.
Heat oil in a pan and add in the minced garlic and the minced ginger. Make sure to have the flame of the stove on low as garlic will burn easily on high flame. Sauté the ginger and garlic for 3-4 minutes until soft. Once the ginger and garlic is soft, add in the red chilli flakes. Sauté for a minute on low flame. Add in the sugar, vinegar and the soy sauce. Cook for a minute until oil separates. Remove from heat and set aside to cool.
Heat a wok and add in a little oil. Add in the separated oil from the garlic crisp that we made earlier. Add in the finely chopped onions and cook till the onions are soft. It should take about a couple of minutes. Once the onions are soft, add in the finely chopped carrots and beans. Sauté for 5-6 minutes on a medium flame till the veggies are soft. Add in the salt and the bell peppers. Sauté for a minute. Add in the cooked rice and the garlic crisp. Mix well to combine and also to heat up the rice. Add in the butter. Add in the finely chopped spring onions. Mix well to combine. Healthy and delicious chilli garlic fried rice made with brown rice is ready. Enjoy!!
Notes
The same recipe can be made using regular basmati rice.
Protein like eggs, chicken, prawns can be added along with the veggies if preferred.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
