Vegan Style Pad Woon Sen

February 12, 2020

Sophak Op‎‎_Vegan Style Pad Woon Sen_HamamaRecipes_2.13.20

Author: Sophak Op‎ (Hamama Friends group member, find the original post here!)

Prep: 20 min
Cook: 10 min
4 servings (Scaleable on Minimalist Baker)


You can trust that Sophak's meal does taste as good as it looks! ☘️🌿🍀🌱🌱


- 1 ½ tsp tamarind paste/concentrate* (or sub additional 1 Tbsp / 15 ml lime juice as the recipe is written)
- 1/3 cup coconut aminos (or sub half the amount with tamari or soy sauce and work your way up as it’s saltier)
- 3 ½ Tbsp coconut sugar
- 1 ½ tsp chili garlic sauce
- 1 ½ Tbsp lime juice
- 1-2 tsp Aminos (or store-bought // optional)

- 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
- 1 cup cubed extra firm tofu
- 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
- 1 Tbsp coconut aminos (or tamari)
- 1 cup bean sprouts
- 1 cup chopped green onions
- 1/3 cup chopped roasted salted peanuts

- 8 ounces Pad Thai rice noodles (We like Annie Chun’s brand)

FOR SERVING: (optional)
- 1 cup of your favorite HAMAMA microgreen flavor
- Lime wedges
- Bean sprouts
- Peanut sauce
- Shredded carrot
- Cilantro
- Sriracha or Chili Garlic Sauce (we like Huy Fong Foods brand)




  1. To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off the heat. Set aside.
  2. Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
  3. Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
  4. Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
  5. Heat a large rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned.
  6. Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
  7. To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).
  8. Leftovers will keep in the refrigerator for approximately 3-4 days.


[Some recipe inspiration from Minimalist Baker! ]

Leave a comment

Comments will be approved before showing up.

Also in Recipes

Tropical Chicken Salad & Fried Plantains
Tropical Chicken Salad & Fried Plantains

March 09, 2020

Try out a new vegetable or protein (shrimp, beef, chicken, tofu) that you love or are wanting to learn to love!

Read More

Natasha Hensel_Airfried Korean Chicken Bo-ssam 보쌈, 褓-
Airfried Korean Chicken Bo-ssam 보쌈, 褓-

March 05, 2020

Did you get an air fryer for the holidays and have yet to find your favorite dish to make? Here is your chance!

Read More

Wally Graeber_Wheat Berries With Broccoli_HamamaRecipes_2.27.20
Wheat Berries With Broccoli

February 29, 2020

Is it the end of winter, or does this taste as good as it looks?

Read More