Pad Thai

5.0 (1 reviews)

1/2 cup groundnut oil
1 Tbsp. chopped garlic
1 Tbsp. chopped shallots
2 oz. pickled white radish
1 cup chopped tofu
3 dried red chilies
11 oz. rice noodles
4 Tbsp. tamarind juice or white vinegar
Salt, to taste
2 Tbsp. sugar
1 lb. bean sprouts
2 oz. shredded Chinese leek leaves
1/2 cup crushed roasted peanuts
1 Tbsp. chopped coriander
1 Tbsp. chopped spring onions

• Heat 3 Tbsp. of the oil and sauté the garlic and shallots for 1 minute.
• Add the pickled radish, tofu, and dried chilies and stir well.
• Place 3 Tbsp. of the oil, the rice noodles, and enough water to cover in a large bowl. Drain when soft. Stir in the tamarind juice or white vinegar.
• Add the salt, sugar, half of the bean sprouts, and the Chinese leek to the tofu mixture and stir. Add 1/4 cup of the peanuts.
• Spoon onto plates. Sprinkle with the remaining peanuts, the coriander, and the spring onions and serve immediately.

Makes 4 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind