Vegan Pad Thai Crunchwrap w/ Peanut Lime Sauce
Difficulty: 4/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)
Prep & Cook Time: 60 minutes
Servings: 4 wraps
The Challenge: Pad Thai Crunchwrap
I did a Crunchwrap Supreme awhile back that was a play off the traditional Taco Bell version. Since then, its been replicated by lots of recipe developers (yawn…). I wanted to take the crunchwrap to the next level. I also wanted to do a vegan pad thai recipe. So, I thought…why not combine them.
What did we get? Vegan Pad Thai Crunchwrap aka HEAVEN!!
Homies - this is THE SHIT. We made a vegan pad thai sauce that we heavily use with a potato + rice noodle base. We throw a bit in our tofu eggs, and then we also dress our fresh salad that sits on the top side of the crunchwrap. But we don’t stop there…
We then pour over the top … a Peanut Lime Sauce that is … mmm mmm good. What do you end up with? Orgasmic vegan food that will make you go WOOOOOOOOOO.
Pad thai sauce is the hard part because it isn’t even vegetarian with fish sauce being a big part of it as well as some more obscure ingredients like tamarind paste (which I’m still searching for). I wanted a very approachable pad thai sauce that anyone can find the ingredients for at your local grocer. I’ll give a couple options to make it more authentic below.
We add all the elements - noodles/potatoes/cabbage/bean sprouts/peanuts/eggs (erhm tofu)/ and so much moreeeee. Its a-m-a-z-i-n-g!
Let's get into it!
Ingredients:
Layer 1 - Potatoes + Rice Noodles
1.5 tbl vegan butter
1 garlic clove, minced
1 large russet potato, washed, medium cubed
6 ounces of rice noodles
1/3 cup Pad Thai Sauce
handful of fresh cilantro, roughly torn
Pad Thai Sauce (will be used in each layer)
1/4 cup organic coconut sugar
1/4 cup liquid aminos (sub with soy sauce)
1 tbl tomato paste (can sub with tamarind paste)
2 tbl rice vinegar
2 tbl lime juice
1 tbl sesame oil
1 tbl fresh ginger, minced
1 garlic clove, minced
1 tbl of white miso (optional)
Layer 2 - Tofu Eggs
1 tbl sesame oil
1/2 medium yellow onion, diced
1 garlic clove, minced
10 oz firm tofu, drained (pressed is optional but can help)
Spices: 2 tsp turmeric, 1/2 tsp salt, 1/4 tsp pepper, pinch of coriander
2 tbl of Pad Thai Sauce
Layer 3 - Pad Thai Salad
1 cup shredded carrot
1 cup bean sprouts, roughly chopped
1/2 cup bell pepper (red), diced
1/4 cup green onion, diced
2 cups napa cabbage, diced
1/4 cup cilantro, roughly chopped
3 tbl Pad Thai Sauce
Other
burrito-sized tortillas
tostadas
peanut sauce (1/4 cup peanut butter, 2 tbl water, 2 tbl lime juice, 2 tbl liquid aminos, pinch of ginger + red pepper flakes)
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Large Frying Pan . Microwave-safe bowl . Large Boiling Pot . Whisk . Medium Frying Pan
Before You Cook:
Wash and chop fresh ingredients
Bring pot of water to boil
1. To start, add potatoes to a large microwave-safe bowl with 2 tbl of water. Microwave for 6 minutes to parboil potatoes.
2. While the potatoes parboil and we wait for the large pot of water to come to a boil, mix together all of the Pad Thai Sauce ingredients.
3. For Layer 1, add vegan butter to large pan over medium heat. Once melted and popping, add potatoes and garlic to pan. Cook for 5-6 minutes until a sear starts to form on potatoes.
4. Once the water starts boiling, add rice noodles to pot and boil for 40-50 seconds and then drain.
5. After cooking potatoes for about 6 minutes, throw in noodles as well as the pad thai sauce and cook for another 2-3 minutes. Set aside.
6. For the eggs, add onions + oil to a medium pan and cook for 5 minutes over medium heat. Using your hand, crumble in the tofu (this creates great texture) and add spices + pad thai sauce. Cook for 4-5 minutes more over medium heat and set aside.
7. While the potatoes/tofu cook or if you are done, mix together the salad. Set aside.
8. In a blender, mix together the peanut sauce ingredients. We are ready to start forming. To make put a large soup spoon size of layer 1 and layer 2, then add a tostada over that. I break the edges of mine to make it smaller. Normal-sized ones will be too big. Add a layer of peanut sauce on top of that.
9. To finish, add a handful of the salad on top and fold over the tortilla. If it doesn’t close you have too much. Perfect honesty - my first one was a disaster and I just used less in the next few I made. Add to a dry clean pan over high heat and use another pan as weight on top of it. Cook 30-60 seconds on each side until brown.
9. Add extra peanut sauce if you so desire and enjoy!
