Vegan Pad Thai

I LOVE Thai food. No I mean really love Thai food.  Unfortunately, there aren't many restaurants around me that will omit the fish sauce and that sucks because...how else am I supposed to get my Thai food fix? Well...I recently took a cooking class where I learned how to make Pad Thai and Tom Yum soup and I was so surprised to learn how quickly you can throw a Thai dinner together. Turns out, Thai ingredients are pretty easy to find in your regular grocery store and it's actually really easy to make. Seriously, once you prep all of the veggies and make the sauce the rest takes about 15 minutes. Now...what about the fish sauce? I used vegan fish sauce.  When I was on a trip to Portland a few months back (post coming soon), I visited a local vegan grocery store and came across this Tofuna Fysh sauce made with organic seaweed, not fish. Problem solved. This recipe is a vegan spin on traditional Pad Thai.     

Vegan Pad Thai Recipe

  • 3 tablespoons vegetable oil
  • 1 garlic glove, minced
  • 1/2 (14 oz) package medium-sized dried rice noodles
  • 3 tablespoons water
  • 5 tablespoons Pad Thai sauce
  • 1/2 teaspoon chili garlic sauce
  • 2 tablespoons peanuts, coarsely chopped
  • 1 scallion, sliced
  • 1 cup bean sprouts
  • Lime wedges, for garnish

Instructions

  1. Soak the rice noodles in cold water for no less than an hour
  2. Heat the vegetable oil in a large pan on medium heat.  Add the garlic and stir-fry.
  3. Add the noodles while stirring to ensure they don’t stick together.
  4. Add a tablespoon on water and keep stirring.  Add the pad thai sauce one tablespoon at a time.  You can use a little or as much as you want.  I like it with a lot of sauce so I used all 5 tablespoons. Add chili garlic sauce and keep stirring until the sauce fully incorporated. 
  5. Turn the heat off.  Add the bean sprouts and most of the peanuts and scallion.  Mix well.
  6. Transfer to a serving platter and garnish with the rest of peanuts and scallion. Serve immediately.

Pad Thai Sauce Recipe

  • 1/4 cup tamarind chutney
  • 1/4 cup water
  • 2 tablespoons vegan fish sauce (I use this Tofuna Fysh Sauce)
  • 1/4 cup brown sugar
  • 1/2 tsp salt

Instructions

Mix all ingredients in a saucepan and simmer on low for an hour, stirring occaisionally.  Sauce should be the consistency of thick syrup. 

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