Easy Vegan Pad Thai Recipe
A delicious vegan version of this scrumptious street-food dish. Pad Thai with all the flavours minus the meat.
Equipment
- 1 Cinder and Smoke Frying Pan Meyer
- 1 Chopping Board
- 1 Knife
- 1 Spatula
- 1 veggie washer
- 1 Salad Spinner
Ingredients
- 150 grams soaked** rice noodles
- 100 grams veggies whatever you have available in the fridge. I like to use sliced peppers, tofu and broccoli. Authentically, beanspouts are used.
- 1 shallot sliced
- 1 tbsp neutral oil I use avocado oil or macadamia nut oil as they both have high-smoke points
Sauce
- 1.5 tbsp soy sauce or coconut aminos with 1/8 of salt
- 1 tbsp agave as a low-GI replacement for palm sugar
- 1 tsp chilli oil for that extra kick
- 2 tsp fresh tamarind paste
- 1 tsp picked white radish ensure it is fresh, sometimes if it kept in the fridge too long it starts the smell weird
- 1 tsp vegan fish sauce or mushroom powder for that umami
Garnishes
- spring onion
- chilli powder
- crushed peanuts
- crispy garlic also available at the Thai grocery store
- lime slices
Vegan Egg
- 1/2 cup chickpea flour
- 1/2 cup water
- 1 tbsp spring onions
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 tsp chilli oil
Instructions
- In the frying pan, heat up the oil and fry the shallots until it's translucent and fragrant
- Add your veggies, and cook them until it turns bright
- Push the veggies to the side of the frying pan, and add the noodles.
- Stir in the noodles with the veggies until it's somewhat combined
- Mix all of the ingredients for the sauce and gently pour it on top of the noodles in the frying pan.
- Stir-fry this altogether for a few minutes.
- Then, take this off the pan and place it on a plate to cool.
- Whisk all of the vegan egg ingredients together
- Using the same frying pan, pour the liquid vegan egg mixture and twist the frying pan using your wrist to ensure the shape is perfectly round.
- Once the vegan egg solidifies, place the noodles in the centre of the vegan egg and gently fold the edges of the egg around the noodles. *You may not be able to fit all of the pad thai onto this egg. In this case, you can make two vegan eggs to finish the remaining Pad Thai*
- Flip the vegan egg pocket over, and fry the other side
- Transfer the pocket to your serving dish, and garnish with everything above before serving.
Notes
The vegan egg is something I added because it's a great way to add extra protein in this vegan recipe. It is a little dry and nutty in flavour, and may not compliment the dish so well if you over-cook this mixture. It takes about 5 whole minutes for the vegan egg mixture to solidify in your pan. If it dries up too much, it may be difficult to fold it into a pocket.
If you're making this for the first time, try it without the vegan egg. Once you're more comfortable with the recipe, you can try this out!