Recipe: Delicious Vegan or Vegetarian Phad Thai

Vegan or Vegetarian Phad Thai. Plus, since it's made with rice noodles, pad Thai is a naturally gluten-free dish. If you don't have bok choy available, try swapping it for diced. This authentic Pad Thai for vegetarian and vegan Thai food lovers is also perfect for those who want a lighter noodle dish without the meat.

I used a colourful array of crunchy veg in my version, but golden-fried tofu cubes would be great. Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually I teach vegan Thai cooking classes and do a delicious version of pad Thai that is similar to yours. You can have Vegan or Vegetarian Phad Thai using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan or Vegetarian Phad Thai

1. Prepare 1 Package of brown rice phad thai noodles.
2. You need 1 of red pepper.
3. You need 1 of yellow pepper.
4. It's 1 of onion (I use red onion, sweeter).
5. It's 1 of zucchini.
6. It's 2 of carrots.
7. Prepare 1 of egg beaten (I remit egg, taste and texture still good).
8. You need 2 tablespoons of oil (I used olive).
9. You need 1/2 cup of nuts (I use peanuts which I roasted).
10. You need 3/4 cup of cilantro, basil and green onion.
11. It's of for the sauce:.
12. It's 3 tablespoons of vegetable broth.
13. You need 3 tablespoons of fish sauce (I use a premade fish substitute).
14. You need 3 tablespoons of brown sugar.
15. You need 2 tablespoons of white vinegar (I haved used coconut vinegar too).
16. You need 1 tablespoon of Braggs Liquid Aminos.
17. It's 1 teaspoon of chili paste.

A fun tip is to add diced fresh. This vegan pad Thai is packed with flavor, easy enough for a weeknight, but also perfect for special dinners. Sad but true story: back during my early days as a vegetarian, I ate tons and tons of fish sauce, and had no idea I was doing it! I fell in love with Vietnamese.

Vegan or Vegetarian Phad Thai step by step

1. Place noodles in a bowl of cold water and soak per directions on package. I use this brand. You can find at your local Asian Market..
2. Spiralize the vegetables into noodle shapes. If the carrots are too small just cut them into small pieces or use cheese grater..
3. Put the sauce ingredients in a jar and shake well. I use a mason jar..
4. Heat 1 tablespoon oil in pan over medium high heat. Place vegetables in pan and stir fry for about 3 to 4 minutes. You will want the vegetables crisp and tender. Do not overcook. Once cooked place in bowl and set aside..
5. Add another tablespoon of oil to pan. Drain the noodles completely and place noodles in pan and toss with tongs for a couple minutes. Then add your sauce to the noodles and tossed again for another 2 minutes, or until the sauce starts to thicken and stick to the noodles. PLEASE READ STEP 6 AND 7 BEFORE REMOVING NOODLES FROM STOVETOP. (This pic w/egg already added).
6. IF NOT ADDING EGG: Toss in your vegetables you cook earlier. Using your tongs mix together then remove from heat. Stir in the peanuts and herbs and serve immediately. (Pic w/out egg).
7. IF ADDING EGG: push the noodles to one side of the pan. Pour the beaten egg mixture into the pan and let sit for about 30 seconds. Then combine eggs in with the noodles, toss with tongs a couple minutes until everything sticks together. Then add the cooked vegetables you set aside earlier, toss with tongs for a couple more minutes and remove from heat. Stir in the peanuts and herbs and serve immediately. (Pic w/egg).

I've had Vegan Pad Thai on my list of recipes to create for probably a year now. It took me a couple of tries to get it just right, so we have had a lot of. Vegan Pad Thai - The fat noodles are stir-fried with plenty of aromatics, veggies, vegan eggs, and marinated tofu in an extra rich sweet I noticed that when I stay vegetarian and vegan, my body feels less heavy during the day and I can eat as much as I want and not. While I see lots of vegetarian Pad Thai recipes online and in cookbooks, I don't see many that replicate classic Pad Thai. The eggs add a touch of authenticity but are certainly not required, and leaving them out makes the dish totally vegan, for those who prefer to roll.

Tweet

Subscribe to receive free email updates: