BEST Vegan Pad Thai Recipe in the World!

So, the other day I went to order Pad Thai, my most favorite comfort food. Much to my dismay I randomly decided to make sure that the restaurant didn't use MSG (a potentially harmful food additive that enhances flavor, it's been linked with a slew of not so nice side effects). I canceled my order and opted for a healthier option. I decided the next night when I was still craving my favorite dish that I would take a whack at it! I was shocked at how effing delicious it was. It was truly the most delicious pad thai I have ever tasted–and it's my favorite food. I've pretty much sampled every Thai restaurant within a 40 block radius of me. Nothing compares to this! Try it out and let me know your thoughts in the comments!

The BEST VEGAN Pad Thai Recipe
Serves 4 (Very hungry people)

2 Boxes of Thai Rice Noodles (1/4 inch)
5 Garlic Cloves (minced)
1 Shallot (Large) (minced)
4 cups of Broccoli (Chopped about 2 inches)
1/2 Cup Shredded Green Cabbage
1/2 Cup Shredded Purple Cabbage
1/2 Cup Shredded Carrots
1 Green Onion (Chopped)
1/2 Cup Agave Syrup
6 Tbsp. Tamari
1/4 Cup (approximately) Peanut or Sesame Oil
1 Box Extra Firm Tofu
1/3 Cup Fresh Ground (organic if possible) Peanut Butter
Chili Sauce
*Tamarind Concentrate
*I bought this, they often tell you to add it to water and mix, we just added it straight.

2 Limes cut into Wedges
2/3 Cup Raw peanuts (toast them yourself)
Bean Sprouts
Shredded Romaine Lettuce


Soak the rice noodles in hot water (just before boiling) until they are limp but not soggy (Approximately 15 mins, but check after 12). Drain the noodles and set aside. Toast peanuts until golden brown. Throw in food processor and grind to your consistency preference. Chop, shred and mince all vegetables. Drain tofu and cut into small cubes.

Let's get cooking:

Heat the oil (I just add in a little at a time as needed. To make it lower in fat feel free to add water or chicken broth as you go to keep items moist). Cook garlic and shallots until fragrant (don't let them burn–my biggest mistake). Add more oil and add broccoli and carrots. After about 4-5 minutes add in cabbage, carrots and green onion. 

Next, add tamari, tamarind, agave, peanut butter and chili sauce (to taste). Add tofu. Feel free to taste and adjust based on what you like. I actually added extra tamari and a little salt. Once the vegetables taste like you want them to (they should be a bit saucy), toss noodles until they are heated through and Tofu is warm as well. 

Add bean sprouts, shredded lettuce and ground peanuts on top to taste. Garnish with a lime wedge.

Now stuff your face and enjoy!!!!

The best friend and co-chef a girl could ever have!!! Please note, she is wearing pants I purchased in Laos, a shirt from Vietnam, eating Pad Thai and she is Korean. All the Asian I ever need!!! 

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