Pad Thai
vegan version, super tasty!
Servings: 4
Equipment
- Wok or large skillet
- knife
Ingredients
- 2 Tbsp coconut aminos or tamari soy sauce
- 1 Tbsp coconut sugar
- 2 Tbsp tomato paste
- 2 Tbsp water
- 1/2 tsp chili flakes
- 1 package rice noodles
- 2 tsp toasted sesame oil
- 1 clove garlic minced
- 1 Tbsp ginger minced
- 1 carrot julienne or shred
- 1 bell pepper julienne
- 1/4 cup red onion sliced
- 4 oz mushrooms, crimini or shiitake sliced
- 1 cup snap peas or bean sprouts optional or both
- 4 oz firm tofu, press between towels and dice sub egg if you want
- 1 Tbsp tamarind paste or fresh lime juice
Instructions
- In a small bowl, combine the coconut aminos, sugar, tomato paste, water and chili flakes. Set a side.
- Follow package directions for soaking the rice noodles.
- Prepare the ingredients and have them all minced, sliced, julienned or chopped. If using egg instead of tofu, mix it together with 2 Tbsp of water in a small bowl.
- Heat a wok or large skillet over medium high heat. Drizzle one teaspoon of sesame oil over the pan, swirl and add the egg or tofu. Scramble or sear the tofu lightly, tossing to brown the sides. remove from pan and set aside.
- Return pan to heat, drizzle with remaining teaspoon of oil, and add the garlic and ginger. Stir and cook for 1 minute until fragrant, but not browned.
- Add the vegetables and the aminos mixture. toss well and cook until warmed through and vegetables are still crispy. Add the tamarind or lime juice, tofu or egg and the softened rice noodles at this time and toss well. Heat thoroughly and serve immediately.
Notes
Adjust the vegetables to your liking and the amounts. You can definitely add more or less and even omit the noodles and just have a veggie filled stir fry. I hope you enjoy it.
The picture for this recipe was taken of the original shrimp pad Thai we made in the Bangkok cooking class.