Vegan Pad Thai
Steamed version of the classic Thai dish with slices of carrot, kale, spring onion, tomato, peanut and bean sprouts.
More about our Pad Thai
Pad Thai, a popular Thai dish, has become a staple in Thai cuisine worldwide for the past century. It is a stir-fried noodle dish that is both savory and slightly sweet, with a unique blend of flavors and textures. Pad Thai is typically made with rice noodles, shrimp, tofu, eggs, bean sprouts, peanuts, and a tangy sauce made from tamarind paste, fish sauce, sugar, and chili flakes. We make an all plant-based version of Pad Thai at Chakra which is enjoyed by non-vegans and vegans alike. This combination of ingredients creates a dish that is both delicious and satisfying, making it a favorite among both locals and tourists. Originating in Thailand, Pad Thai has a fascinating history that dates back to the 1930s. It is believed that the dish was created by Prime Minister Plaek Phibunsongkhram as part of his campaign to promote Thai nationalism and cultural identity. Pad Thai was made the national dish of Thailand during this time, in an effort to unify the country under a common cuisine. The dish's popularity grew rapidly, and it soon became a beloved staple in Thai restaurants around the world. The preparation of Pad Thai is relatively simple, but it requires skill and precision to achieve the perfect balance of flavors and textures. The key to making authentic Pad Thai lies in the quality and freshness of the ingredients used. Traditional Pad Thai typically includes rice noodles, shrimp, tofu, eggs, bean sprouts, peanuts, and a sauce made from tamarind paste, fish sauce, sugar, and chili flakes, though at Chakra we only use plant-base ingredients, no animal products are used in our cooking. These ingredients are stir-fried together in a wok over high heat, creating a dish that is both fragrant and flavorful. When making Pad Thai, there are a few key techniques to keep in mind to ensure that the dish turns out perfectly. The first step is to soak the rice noodles in hot water until they are soft but still slightly firm. This will help to ensure that the noodles do not become mushy when stir-fried. The shrimp should be cooked separately in the wok until they are pink and opaque before adding the other ingredients. The tofu should be fried until golden brown and crispy before adding it to the dish. The eggs should be scrambled in the wok before adding the noodles and sauce, creating a rich and creamy texture. One of the most important techniques when making Pad Thai is to stir-fry the ingredients over high heat. This ensures that the noodles do not become soggy. It is also important to continuously toss the ingredients in the wok to ensure that they cook evenly and do not stick together. Finally, the dish should be garnished with fresh bean sprouts, chopped peanuts, and a wedge of lime to add texture and brightness. Pad Thai has become increasingly popular worldwide, thanks to its unique combination of flavors and textures. The dish can be found in Thai restaurants around the world, as well as in many Asian supermarkets and street food markets. In recent years, Pad Thai has also gained popularity among health-conscious consumers, as it is a relatively low-calorie and nutritious dish when made with fresh ingredients. In conclusion, Pad Thai is a beloved Thai dish that has become a favorite among both locals and tourists worldwide. Its origins date back to the 1930s when it was created by Prime Minister Plaek Phibunsongkhram as part of his campaign to promote Thai nationalism and cultural identity. The dish's popularity has only grown since then, thanks to its delicious flavors and unique blend of ingredients.