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
- cilantro
- 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
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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
Pour sauce
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
Is there a reason you don’t eat tofu? I love it when I’m making stir fries like this
I break out 🙁
I’ve never had Pad Thai, but your version looks quite tasty!
This looks delicious! I love noodle dishes! We have a couple noodle places around here but I tend to go overboard eating when we go there! haha
Haha can’t blame ya!
Pad Thai is the only dish I’ll eat at a Thai restaurant and this looks good. I order it with no spice and when my husband eats some he adds the peppers separately. We never found the noodles so we haven’t made it at home.
That looks delicious! I love pad thai but sadly my husband isn’t a fan 🙁
Pad Thai is one of my husband’s favorite dishes and he often gets the vegan version because he it’s cheaper without the protein haha 🙂 He basically likes the noodles and the cause, and veggies are a nice bonus.
I order pad thai quite often at restaurants. This sounds good, but I admit, I’d be throwing in some tofu!
Yeah throw in tofu. I just can’t eat it coz I break out
Yummmm! I would totally eat that, but I would add tofu or a protein.
All plants have proteins.
Love Pad Thai! I try to pick it up here every so often with tofu and peanuts and lots of cilantro and bean sprouts. So delicious!
Awesome!
This looks and sounds so great! I’ve never made it myself, but reading the recipe I’m not sure why.
Yum, that sounds yummy! Love a Pad Thai!
Yum you make vegan food look good, even to this carnivore!
you will like this for sure. I have converted a lot of carni’s to start going plant-based and hopefully they become vegan one day
I love Pad Thai but I thought it was already vegan?
not the real authentic version because it has fish sauce and shrimps
I love Pad Thai, and I’m glad you have a recipe without fish sauce. I’m not vegan, but it’s one of those ingredients I rarely use so it just sits around. No need to track it down now!
Thanks much