Recipe: Tasty Vegan or Vegetarian Phad Thai

Vegan or Vegetarian Phad Thai. Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.

Then you just add it to the cooked vegetables, rice noodles, and baked tofu cubes. Vegan or Vegetarian Phad Thai I found this recipe on the pinch of yum site originally as a Vegetarian phad thai, a small tweak to convert it to Vegan. A lot of pad thai is vegan, or at least, vegetarian-friendly because several recipes call for firm tofu instead of meat. You can cook Vegan or Vegetarian Phad Thai using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan or Vegetarian Phad Thai

1. You need 1 Package of brown rice phad thai noodles.
2. You need 1 of red pepper.
3. Prepare 1 of yellow pepper.
4. It's 1 of onion (I use red onion, sweeter).
5. Prepare 1 of zucchini.
6. Prepare 2 of carrots.
7. You need 1 of egg beaten (I remit egg, taste and texture still good).
8. Prepare 2 tablespoons of oil (I used olive).
9. Prepare 1/2 cup of nuts (I use peanuts which I roasted).
10. You need 3/4 cup of cilantro, basil and green onion.
11. It's of for the sauce:.
12. You need 3 tablespoons of vegetable broth.
13. It's 3 tablespoons of fish sauce (I use a premade fish substitute).
14. Prepare 3 tablespoons of brown sugar.
15. It's 2 tablespoons of white vinegar (I haved used coconut vinegar too).
16. You need 1 tablespoon of Braggs Liquid Aminos.
17. Prepare 1 teaspoon of chili paste.

Obviously, such recipes can still be off-limits for vegans if seafood or egg is still present. Bits of chicken or red meat are often combined with condiments, containing red chili pepper,. Drain noodles; noodles should be very flexible, but still relatively firm. Thailand's ubiquitous fried noodle dish, phad Thai, is fast, cheap, and easy to make, and very filling.

Vegan or Vegetarian Phad Thai step by step

1. Place noodles in a bowl of cold water and soak per directions on package. I use this brand. You can find at your local Asian Market..
2. Spiralize the vegetables into noodle shapes. If the carrots are too small just cut them into small pieces or use cheese grater..
3. Put the sauce ingredients in a jar and shake well. I use a mason jar..
4. Heat 1 tablespoon oil in pan over medium high heat. Place vegetables in pan and stir fry for about 3 to 4 minutes. You will want the vegetables crisp and tender. Do not overcook. Once cooked place in bowl and set aside..
5. Add another tablespoon of oil to pan. Drain the noodles completely and place noodles in pan and toss with tongs for a couple minutes. Then add your sauce to the noodles and tossed again for another 2 minutes, or until the sauce starts to thicken and stick to the noodles. PLEASE READ STEP 6 AND 7 BEFORE REMOVING NOODLES FROM STOVETOP. (This pic w/egg already added).
6. IF NOT ADDING EGG: Toss in your vegetables you cook earlier. Using your tongs mix together then remove from heat. Stir in the peanuts and herbs and serve immediately. (Pic w/out egg).
7. IF ADDING EGG: push the noodles to one side of the pan. Pour the beaten egg mixture into the pan and let sit for about 30 seconds. Then combine eggs in with the noodles, toss with tongs a couple minutes until everything sticks together. Then add the cooked vegetables you set aside earlier, toss with tongs for a couple more minutes and remove from heat. Stir in the peanuts and herbs and serve immediately. (Pic w/egg).

Serve with fresh bean sprouts and spring onions, plus a dash of lime juice, and finish it in true Thai style, with crushed peanuts, chilli flakes, a little sugar, and some spicy vinegar. This authentic Pad Thai for vegetarian and vegan Thai food lovers is also perfect for those who want a lighter noodle dish without the meat. And because it's made with rice noodles, Pad Thai can also be made gluten-free. Although vegetables are not strictly part of traditional Pad Thai. It's just so easy, so delicious and so - SO - filling!