Vegan Pad Thai
June 17, 2012, 5:04 pm
Filed under: Uncategorized


Maybe my favorite dish eveh!!!  I took a “traditional” Pad Thai recipe and just veganized it!  Yes, there is vegan fish sauce and it is fabulous!  This is not low calorie, just because it is vegan doesn’t mean it is healthy-this isn’t something we have every week maybe once a month or when we have guests.  If we have guests I do add eggs to their portions (not mine) since we have the eggs anyway I don’t want to waste them.

1/2 cup vegan fish sauce

1/2 cup fresh lime juice

1/2 cup palm sugar if you can find it, if not agave nectar works well

vegetable oil – just enough to saute a few things

1-2 cloves of garlic

tofu-you decide how much I like to use an entire package not sure how much that is.

10 oz of medium rice noodles soaked in hot water-at least ten minutes

1 cup of veggie broth (water works too)

1+/- cup mung bean sprouts

1/2 cup of Thai basil-if you can’t get it use whatever basil you can find or have

1/2 cup roasted peanuts coarsely chopped

3-4 green onions thinly sliced


Limes-these are very important

Preparation is the key-I have every thing ready before I even turn the stove on.  Mix the fish sauce (I call it fish sauce even though there isn’t any fish in it), limes, and palm sugar together – if the palm sugar doesn’t dissolve and sometimes it doesn’t I put it in the microwave for 30 seconds or so and then try mixing it.  The early in the prep you can do this step the better-FYI use real limes not that stuff in a bottle it makes a difference.  Then start the noodles in the hot water. Then slice the tofu and drain on a towel, try to get as much liquid out as possible.  Slice the green onions and set aside, tear up the basil and set aside, chop the peanuts and set aside, prepare the mung bean sprouts by tearing of each end and making sure they are about an inch long.  I usually put those in little dishes and let everyone add their own.  Now the real fun begins-I don’t have a wok and I have made this for 16 people over a camp stove while camping so it is really easy.  Put some oil in a hot pan and saute the garlic – maybe a minute then add the diced tofu and cook it quickly so that the outside is crispyish (yes that is a real term-I just made it up). Remove that from the pan and set aside.  Now drain the noodles and add them to the pan and the sauce at the same time, then add the broth or water.  Use tongs to continually turn the noodles and make sure they aren’t sticking. As they cook they will absorb the liquid-you know when you are done when the liquid that is left is thick and the noodles are a bit plumper.  Now add the tofu back in and divide between 4-6 plates and have everyone come in to add their own goodies-don’t forget the fresh time wedges so they can add more zing.

If you end up making this let me know, also let me know if you have any questions or if you take photos (please).



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