Pad Thai is traditionally made with fish sauce, egg and some kind of meat. It may sound like the least vegan-friendly dish there is but it’s actually not hard to substitute the ingredients to make a delicious, plant-based alternative. Here’s how.
Boil The Noodles
First off, make sure you choose flat rice noodles if you are attempting to replicate a traditional Pad Thai. Boil these in salted water until they are al dente and then drain. Put to one side.
Cook Your Veggies
In a separate pan, fry up the veg you have chosen for your fish. It is totally up to you what veg you include but I like to use broccoli, onions, red peppers, and shitake mushrooms.
Next, crumble a small block of tofu to create the egg substitute. This can be crumbled straight into the pan where your veg is cooking. Fry for a few minutes and add salt and pepper to taste.
You can add the sauce straight to the pan while your veggies are simmering. Make up 2/3 cup of vegetable broth and mix with 2 tbsp coconut sugar, half a lime’s worth of juice, 2 tbsp Tamari and however much Siraracha your heart desires.
Mix It Up
Stir the sauce into the pan well and then add the cooked noodles. Make sure the noodles are well covered and taste to see if any additional seasoning is needed. You can add soy sauce at this point if you prefer.
Serve
Serve your Pad Thai on plates with lime, parsley and crushed peanuts on the side. Keep additional spice and soy sauce on the side.
