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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Pad Thai (Vegetarian Style)

It is Wednesday and that means usually just Belle, Hayley, Dylan and I for dinner. Dylan’s friend Matthew was having his birthday party that day so he was not over so I knew there wasn’t going to be homemade pasta on the menu. Belle and I decided to have steak(post this one later) but I needed something vegetarian for Hayley. I remembered seeing a vegetarian Pad Thai in “Gourmet Vegetarian” but did not really like the ingredients they used. Then Belle said just make regular Pad Thai and leave out the meat but keep the shrimp. I know Hayley will eat the shrimp but prefers no seafood right now so I decided to use tofu in place of the meat called for in this dish. I decided to opt out of making potatoes or rice for us too, since we would have the Pad Thai. This recipe worked really well. When I make it again (and I will for sure) I would increase the number of chilies (which is already an increase from the original recipe) to maybe 5 or maybe try not seeding the 3 chilies. Everyone loved it and I had leftovers the next day.

Pad Thai
adapted from Thai Cooking

250g thick rice-stick noodles (soaked in hot water for 15 minutes and drained)
2 tbsp peanut oil
3 cloves of garlic, finely chopped
3 red Thai bird chilies, seeded and finely chopped
349g (12.3oz) of Silken extra-firm tofu, cut into 1/2″ cubes
10 fresh Chinese chives, finely chopped
2 tbsp Thai fish sauce
2 tbsp organic lime juice
2 tsp golden brown sugar
2 large free-range eggs, beaten
2 cups bean sprouts
1/2 cup fresh cilantro, chopped
1 cup unsalted peanuts (finely chopped in a food processor), divided
cilantro leaves to garnish

  1. In a large wok over medium-high heat the oil.
  2. Add the garlic, chilies and tofu and stir fry for 1 minute.
  3. Add the chives and noodles and cover and cook for 2-3 minutes.
  4. Remove the lid, and stir fry the noodles for 1-2 minutes.
  5. Add the fish sauce, lime juice, sugar and eggs.
  6. Stir fry until the eggs are mixed and cooked.
  7. Add the bean sprouts, cilantro and 3/4 cup of the peanuts and mix.
  8. Serve with the reserved peanuts and garnish with a few cilantro leaves.

PadThai003

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4 comments to Pad Thai (Vegetarian Style)

  • I love pad thai. I have to try it to believe it is as good without the meat.

    Since, we have cut back on meat (I know you just read my post on four meat meals which are frozen to carry us through the month, most likely)…..anyway, since we have cut back on meat, dishes like this are a way to fill the taste gap without feeling deprived.

    [Reply]

    Ward Reply:

    Thank you Chaya,
    Yes, I saw the four meat dishes (Wonderful!!!) and Yes this is a meal in itself. There is no need for the meat and you really don’t miss it. This and Vegetables with Tofu and Spinach(Curry) – a Thai curry dish (my vegetarian daughter can not get enough of this) make you really think you can do without meat. There are so many really good Vegetarian meals out there. I am going to start blogging more of them. They are so filling and healthy.

    [Reply]

  • I’ve been off Thai food for a while because I find that a lot of restos are so average. Now you’re making me think I should just make it at home. I’m sure I’ve got the original cookbook from Young Thailand somewhere for additional inspiration.

    [Reply]

    Ward Reply:

    Thank you,
    We eat a lot of Asian food in our home. We use to eat out a lot but now my wife, Belle, and I feel the recipes I do at home are better then anything we can find around here. You are in downtown Toronto so you have much more selection but I am sure if you have a good Asian grocery store near you, which I am sure you do, your meals will be far better then anything you can find in a restaurant.
    It is also far more fun to make it yourself.

    [Reply]

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