Pad Thai to-go, anybody? I figured you’d perform board…
Pad Thai continues to be our favorite dishes for a long time, and something which i make frequently when we’re craving a hearty, plant-based meal. (Find my standard recipe within our 31 Meals eCookbook.)
Around I really like it, Pad Thai could be a bit complicated and time intensive, and that’s why I’ve hesitated using it your blog. But by morphing it right into a spring roll and eliminating any unnecessary ingredients, I’ve whittled this lower right into a portable, easy, downright scrumptious meal.
This recipe is straightforward, requiring just 10 ingredients and roughly one hour to create! It’s also very hearty and can please the hungriest of visitors. Bonus? It’s versatile.
Should you aren’t into tofu, sub your preferred protein. Should you don’t like spicy, omit the chili garlic clove sauce. Need something for dipping? Toss in certainly one of my three (yes, three) sauce options.
Quite simply, I’ve got your back.
The star from the rolls, for me, may be the crispy baked tofu that sauts up superbly in a little bit of my 5-component Pad Thai sauce. But arriving a detailed second may be the grain noodles sauted to sticky, spicy-sweet perfection prior to being stuffed into spring roll wrappers.
These rolls actually are scrumptious by themselves. However when offered after some additional chili garlic clove sauce, Sriracha, or peanut sauce, it’s elevated to a different degree of awesome.
I really hope everyone LOVE these rolls! They’re:
Full of fresh herbs + carrots
& Downright scrumptious
I believe these would are the ideal meal for when you wish something substantial yet healthy. And when you can’t eat all of them, leftovers keep well for any couple of days which makes them a perfect picnic, take-along lunch, or journey food.
Should you give these a go, tell us! Leave a remark, rate it, and have a picture and tag it #minimalistbaker on Instagram therefore we can easily see! We like seeing our recipes arrived at existence inside your kitchens. Cheers, buddies!
Pad Thai Spring Rolls
- 14 ounces extra-firm tofu
- 8 ounces white-colored or brown grain noodles
- 8-10 white-colored or brown grain spring roll papers (I really like Banh Trang brand)
- 2 cups thinly sliced carrots
- 1 large handful fresh cilantro
- 3 Tablespoons of tamarind concentrate (I really like this brand)
- 3 Tablespoons of tamari or soy sauce (plus much more for tofu)
- 3-4 Tablespoons of coconut sugar or walnut syrup (or sub brown sugar or honey otherwise vegan)
- 1/2 medium lime (juiced // 1/2 lime yields
1 Tablespoons of or 15 ml)
FOR SERVING optional
- Peanut Sauce / Almond Sauce / Cashew Sauce
Heat a sizable skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic clove sauce and tamari or soy sauce, plus 1 Tablespoons of from the Pad Thai sauce (amounts as original recipe is presented // adjust if altering batch size). Saut, stirring frequently, for 1-2 minutes. Remove from pan and hang aside.
Continue until all spring rolls are ready – 8 (as original recipe is presented // adjust if altering batch size).
*Diet details are a tough estimate calculated without dipping sauce.
- Calories: 204
- Fat: 2.9g
- Sodium: 391mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 8.8g
- Protein: 6.6g
Hi, I am Dana! I’m a food stylist, professional photographer, creator of Food Photography School and author every day Cooking.
I’ve made these two times, once using the tofu and when without. Scrumptious, yes, but my grain roll wrappers become so sticky they stay with each other as well as to the plates and also the rolls tear apart! What shall we be held doing wrong? Thanks
Support @ Minimalist Baker states
Hi Yolanda, a few ideas: 1) it may be the kind of grain roll wrappers. We love to these ones. 2) try adding just a little water towards the plate and stop the rolls from touching. Hope that can help!
I’m sooo searching toward making these a car trip we’ve approaching. A household of four vegetarians studying the south – we’re able to certainly apply certain backup meals. 🙂
Whole-foods had two sizes of wrappers – like 6 and 9. Which must i have become?
Scrumptious! Quite simple to create and everyone enjoyed it. My 7 month old couldn’t consume the grain paper rolls, but he thought the noodles were incredible, and my 2.5 years old had a good time moving her very own roll (even when it switched out pretty wonky!).
That peanut sauce is on another degree of amazing deliciousness though. Yummy.
What make of grain noodles would you use?
This wasn’t so excellent and grew to become exclusively a vessel to consume peanut sauce with and that i would eat peanut butter unconditionally. Imho there’s an excessive amount of tamarind and that i attempted to really make it better after not liking it by having fun with the soy sauce, chili sauce, and sugar without any luck. Didn’t really taste like Pad Thai completely.
Regrettably I wouldn’t recommend :/
wondering if anybody has attempted to bake these?
Dana @ Minimalist Baker states
I don’t believe that works, unless of course you wrapped them in spring roll paper.