Vegan Pad Thai

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Thailand Vegan Pro-Tip: If you order a Pad Thai and say “No Fish, No Shrimp, No Chicken, No Pork, No Meat, No Egg”, they give you a SHIT TON of vegetables instead…

Last summer I fulfilled a lifelong dream of mine to go to Thailand. My love and I, 12 days, 3 parts, one of the best experiences of my life. From the busy streets of Bangkok – mango sticky rice, haggling & shopping all day, to our tree house in Phuket – poolside fries, massages, & endless beaches, to living in a private villa on top of a mountain in Koh Yao Yai – outdoor yoga, more massages, swimming in the pouring rain, dinners on a private beach and so much more that I could never put into words. Thailand was everything they said it would be multiplied by a million.

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This was also the first oversees vacation I had been on vegan. I was a little worried, language barrier and all, but it was nothing to worry about. Their cuisine is so veggie forward and they are so accomodating to tourists and crazy requests that asking for something to be made vegan was never ever an issue.

Pad Thai you guys. It’s really something else when you actually have it in THAILAND.

I did my very very best to recreate it without any meat, eggs, or fish sauce and I nailed it!

I subbed the eggs with cauliflower but you could also just use tofu. I just really wanted this dish to be veggie heavy like the one they made me at our resort. Best meal of my entire trip.

I even found an easy peasy way to replicate fish sauce. It’s basically 2 parts Soy Sauce + 1 part vinegar + 1 part miso paste. The perfect salty-umami-fishy taste that you need for Pad Thai.

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Enjoy this Veggie Packed rendition of my favorite classic Thai dish –Β well second favorite to Mango Sticky Rice but we’ll get there some other time.

Vegan Pad Thai

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: easy
  • Print

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Ingredients:
Noodles:
8 oz pad thai noodles/flat rice noodles

Sauce:
2tbsp avocado oil (or any neutral oil)
4 tbsp soy sauce
1 lime juiced (2 tbsp)
1 tsp miso paste
1 tbsp coconut vinegar or any light vinegar (rice will work too)
2 tbsp maple syrup
1 – 2 tbsp sriracha
1 tsp crushed garlic

“Egg”:
1/2 head of cauliflower or 1/2 block of tofu
1 tsp sesame oil
1/4 cup water
a pinch of turmeric

Veggies:
2 cups broccoli florets
1 large green zucchini
1 cup matchstick carrots or diced carrots

Garnish:
1/2 cup crushed roasted peanuts
3 scallions diced finely
Cilantro for garnish – optional if you think it tastes like soap

Directions:
1. Prepare all your ingredients:
Chop Veggies
Cook Rice Noodles according to package instructions
Pulse cauliflower/tofu in a food processor
Mix all your sauce ingredients in a small bowl
Gather your garnish and set aside

2. In a large skillet, one with high sides and a lid preferred, add 1 tsp sesame oil and bring to a medium high heat. Add cauliflower or tofu + turmeric + water, mix well and still until slightly browned and softened.

3. Next, add all your veggies to the skillet and add half your sauce mixture. Stir well and pop the lid on to steam for 3 – 4 minutes.

4. Finally add your rice noodles and the rest of your sauce and mix well. Cover to bring up to a heat.

5. When you’re ready to serve top with peanuts, scallions, and cilantro + more lime wedges and enjoy it veganly much!

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