Uploaded February 2026 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN PAD THAI RECIPE TO ENJOY TODAY!
LAY HO MA (How's it going in Cantonese)! Join me in this episode and learn how to cook up a quick and delicious Pad Thai noodles recipe today! Let's begin!
INGREDIENTS:
1/2 red onion
70g broccolini
1/2lb smoked tofu
1/2 carrot
35g Chinese chives
2 tbsp tamarind paste
1 tsp lime juice
2 tbsp soy sauce
1 tbsp maple syrup
1 red Thai chili pepper
1/4lb rice vermicelli
1 tbsp avocado oil
50g bean sprouts
2 tbsp crushed roasted peanuts
2 lime wedges
few sprigs cilantro
DIRECTIONS:
1. Bring a pot of water to boil for the noodles. Thinly slice the red onion. Chop down the broccolini into bite sized pieces. Slice the smoked tofu. Slice the carrot into thin matchsticks. Chop the Chinese chives into about 1.5 inch batons
2. Prep the sauce by combining the tamarind paste, lime juice, soy sauce, maple syrup, and a finely chopped red Thai chili pepper
3. Place the rice vermicelli into a baking dish or heat proof container. Pour in the boiling water and submerge the noodles. Allow the noodles to soak for 3-5mins. Move the noodles a little bit using chopsticks to prevent them from sticking together
4. Heat up a nonstick pan to medium heat. Add in the avocado oil followed by the red onions. Sauté for about 2mins. Add in the broccolini and smoked tofu. Sauté for another 2 mins. Add in the carrots and sauté for another minute. Add in the rice vermicelli, bean sprouts, Chinese chives, and the sauce. Sauté for a couple of minutes
5. Plate the noodles and garnish with crushed roasted peanuts, a couple of lime wedges, and some fresh cilantro
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/HD_3cTptUxA
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY VEGETARIAN / VEGAN PAD THAI RECIPE TO ENJOY TODAY!
LAY HO MA (How's it going in Cantonese)! Join me in this episode and learn how to cook up a quick and delicious Pad Thai noodles recipe today! Let's begin!
INGREDIENTS:
1/2 red onion
70g broccolini
1/2lb smoked tofu
1/2 carrot
35g Chinese chives
2 tbsp tamarind paste
1 tsp lime juice
2 tbsp soy sauce
1 tbsp maple syrup
1 red Thai chili pepper
1/4lb rice vermicelli
1 tbsp avocado oil
50g bean sprouts
2 tbsp crushed roasted peanuts
2 lime wedges
few sprigs cilantro
DIRECTIONS:
1. Bring a pot of water to boil for the noodles. Thinly slice the red onion. Chop down the broccolini into bite sized pieces. Slice the smoked tofu. Slice the carrot into thin matchsticks. Chop the Chinese chives into about 1.5 inch batons
2. Prep the sauce by combining the tamarind paste, lime juice, soy sauce, maple syrup, and a finely chopped red Thai chili pepper
3. Place the rice vermicelli into a baking dish or heat proof container. Pour in the boiling water and submerge the noodles. Allow the noodles to soak for 3-5mins. Move the noodles a little bit using chopsticks to prevent them from sticking together
4. Heat up a nonstick pan to medium heat. Add in the avocado oil followed by the red onions. Sauté for about 2mins. Add in the broccolini and smoked tofu. Sauté for another 2 mins. Add in the carrots and sauté for another minute. Add in the rice vermicelli, bean sprouts, Chinese chives, and the sauce. Sauté for a couple of minutes
5. Plate the noodles and garnish with crushed roasted peanuts, a couple of lime wedges, and some fresh cilantro
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/HD_3cTptUxA
