As you may have noticed by now, I love me some noodles.
Pad thai is always a great go-to for vegans when they’re out. But in case you get tired of ordering out and saying: “Hold the egg, hold the fish sauce”, here’s a very easy and delicious recipe you can try at home.
This one is actually adapted from a Rachel Ray recipe. She’s notoriously meat-heavy, but I find her recipes are usually pretty quick and easy and I can veganify them. On this one, I eliminated/substituted a bunch of the meat ingredients, and doubled the sauce, which made it way more flavorful. I also use a chicken substitute, but if you don’t have one handy, you could also saute some cubed tofu instead.
Vegan Pad Thai
Ingredients: 4-6 servings
|• ¼ cup soy sauce
• ¼ cup water
• ¼ cup creamy peanut butter
• 2-3 teaspoon Asian chili sauce (to taste)
• ½ cup canola oil
• 1 Tbsp minced garlic
• 2 Tbsp minced ginger
• 1 cup julienned mixed vegetables*
• 16 ounces vegan chicken substitute, sliced into 1 cm strips**
• 1 pound medium-wide rice noodles, soaked in warm water until softened
• ¼ cup packed light brown sugar
• ¼ cup cider vinegar
• Lime wedges, for garnish
• Fresh cilantro leaves, for garnish
• Chopped peanuts, for garnish
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, and chicken, and stir-fry until chicken is browned and cooked through, about 2 minutes. Add noodles and toss to coat.
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
Garnish with lime, cilantro and chopped peanuts.
* For the vegetables, I suggest carrots, broccoli, or zucchini, or whatever you have on hand.
** I use May Wah Chicken Bites, but find Gardein chick’n strips work in a pinch too. You could also saute some cubed tofu instead.