Vegan Pad Ped Recipe

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🥘Pad ped ingredients 

The Tofu

Extra-firm tofu is my go-to when I want that chicken-y texture without having to wait, or plan ahead. 

But if you’ve got a full day to plan, you can level it up with thoroughly pressed soft tofu, frozen solid, then pressed again as it thaws. That double-press method gives it an ultra-meaty (without the dead animals) layered texture, which is why this method is perfect for vegan tofu katsu, tofu karaage, and vegan schnitzel.

Cornstarch

Cornstarch is my secret weapon for getting that golden, crispy crust without the hassle. But heads up, when the tofu first hits the oil, the coating can make the pieces wanna stick together. Just make sure those bad boys got space so they don’t merge with each other, and if your pan’s on the smaller side, fry the pieces in two batches.

No cornstarch? No stress. Tapioca starch, arrowroot, or potato starch (the magic I use to bind vegan latkes) all work just as well.

Eggplant

Eggplant’s got that amazing ability to drink up sauces, turning all tender and almost meaty in the best way. I like to roll with Japanese eggplant (the long purple kind I use for Thai basil eggplant and ensaladang talong) or Thai eggplant (those little green ones you might use to make Thai eggplant curry), but regular ol’ black eggplant works too.

Shallots

Shallots bring a delicate sweetness and depth that doesn’t hijack the dish. I am pretty sure these ‘lil guys make me cry even more than regular onions, but their pungency makes them worth all the tears. If you want, you can use red or yellow onions instead, which is why I listed the measurement in cups, not shallots.

Lime leaves

There’s a kinda nasty history behind the old term “kaffir lime leaves,” and it’s actually rooted in racism. That’s why I always refer to these as makrut lime leaves. Can’t find any? No worries—a bit of lime zest to taste is an acceptable replacement.

Pickled peppercorns (optional)

Jarred pickled peppercorns or fresh peppercorns add a nice subtle heat and quite a bit of complexity. If you can’t find some, just leave them out, and your pad ped will still be fire.

Red curry paste

Red curry paste is where all the magic happens. It’s spicy, savory, and a little sweet, making pad ped hit just right. My homemade red curry paste slaps way harder, but you can also make this with green curry paste, tom yum paste, or bumbu bali instead.

White pepper

White pepper is the unsung smoky tasting hero in many stir-fries. This is that essential Southeast Asian flavor I couldn’t quite put my finger on until I started making vegan pad see ew, Indonesian bakwan sayur, bihun goreng, Filipino atchara, and Japanese vegan yakitori. Feel free to use black pepper if you don’t have the white stuff (no, that’s not what I am talking about, Charlie Sheen…)

Kecap manis

Kecap manis is a sweet soy sauce that adds the right amount of sweetness and richness to balance the savory ingredients. I love how it gives the dish that deep, caramel-like flavor. Store-bought versions almost always have gluten, that’s why I wrote you this kecap manis recipe, which can be effortlessly made totally gluten-free. You can use vegetarian hoisin sauce as a decent replacement.

📖How to make vegan pad ped

Ace this Thai stir-fry on your first try by following the step-by-step instructions and tips, or skip to the bottom for the easy-to-print recipe card.

Step One

To-fu Good to be True:

Heat your dutch oven or wok over medium-high heat and pour in the oil for frying. Toss the tofu pieces in cornstarch until evenly coated. 

Step Two

Fry Me a River:

When the oil is hot, add the tofu in a single layer, making sure there’s space between each piece. Fry for 3-5 minutes, flipping occasionally, until golden brown and crispy on all sides. 

✅ Depending on the size of your pan, you might need to fry in two batches. Once done, use a slotted spoon to remove the tofu and place it on a wire rack to cool and drip off any excess grease.

Step Three

Eggstended Edition:

Wipe out the pan to clear any tofu remnants and return it to the heat. Add the olive oil and heat it up for 90 seconds. Toss in the eggplant cubes and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned.

Step Four

Shallot We Dance:

Now, add in the shallots, garlic, and ginger. Stir-fry for 2 minutes until the garlic is fragrant.

Step Five

Limewire:

Toss in the lime leaves and fresh peppercorns (if using). Stir to combine with the shallot, garlic, and ginger mix. Making sure you have trimmed their ends off, add the snap peas. Cook for another 3-4 minutes so that the lime leaves start to release their oils and the snap peas soften a little. 

Step Six

Whisky Tango Foxtrot:

In a small bowl, whisk together the red curry paste, white pepper, tamari, and kecap manis.

Step Seven

Tofu Wong Foo- Thanks For Everything:

Return your crispy tofu to the pan and pour in the sauce, stirring to coat the veggies. Stir-fry for a minute to thicken, ensuring the tofu gets coated in that rich, flavorful sauce. Cook for 1-2 minutes so that everything is evenly glazed.

Step Eight

The Walking Ped:

Remove from heat and fold in the fresh Thai basil leaves, letting ‘em wilt slightly. Serve immediately with jasmine rice and garnish with extra basil and lime wedges.

💡Serving Ideas

You’ve got some dope options to serve with this spicy, savory stir-fry.

Khao pad, makes a killer base—it’s got that perfect balance of garlic, herbs and veggies. If you wanna double down on bold flavors, green curry fried rice brings that aromatic, lemongrass-scented heat to the party.

Pad ped reall shines on some noodles. Take your pick of Thai peanut noodles, pad ba mee, or Thai basil noodles, and report back to me with how much you friggin' love the meal!

Feeling extra? Pair your pad ped with vegan Thai green curry, or a bowl of vegan tom kha. Or serve it to add more protein to a bowl of Vietnamese curry that’s got mad veggies and a slight sweetness to balance the spice.