One plate ain’t enough.
My love for all things Thai began twenty years ago, my very first Asian trip. Aside from gold jewelries which I treasure and wear up to this day, I remember buying all the ingredients for pad thai which since then became my favorite noodle dish. Veganizing it is quite a challenge because of one critical ingredient, the fish sauce. However, if there’s a will, there’s a way so read further for the recipe.
As with any noodle dish, feel free to replace whatever available greens you have in your fridge. I don’t eat tofu so to give this dish extra texture, I used clamshell mushrooms. Pad Thai is always served with mung beans and ground peanuts, with lime halve for extra zing. Tamarind fruit is sour and I used concentrate which I bought from Amazon so if you have not tasted this kind yet, go easy and adjust according to your liking. Cooking pad thai has evolved through the years, and for the most part, has been westernized depending on who prepares it. My version, as you can tell, is the vegan way, which according to my picky eater husband, one plate ain’t enough!
Definitely one of my favorite Asian cuisines. One plate ain’t enough, guaranteed!
- 1 pack flat noodles
- 1 pack clamshell mushrooms
- 1 cup mung beans
- 1 yellow bell pepper, diced
- 1/2 cup string beans or edamame (any greens)
- 1/2 red onion, chopped
- ground peanuts (unsalted)
- 1 tbsp sesame oil
- 1 stalk green onion, chopped
- 1 lime, halve
- 1 tbsp tamarind concentrate
- 1 1/2 cup water
- 1 tbsp minced garlic
- 4 tbsps tamari or soy sauce
- 2 tbsp light brown sugar
- seaweed flakes
Cook noodles per package instruction
Prepare sauce by mixing all ingredients together
Saute red onion, mushrooms with sesame oil
Follow with green beans and bell pepper
Add noodles. Once noodles soak up the sauce. Turn off heat.
Arrange noodles in plate. Serve lime, mung beans, ground peanuts on the side. Top noodles with cilantro and green onion