Vegan Pad Thai
A vegan take on the classic street-style Thai dish featuring stir-fried rice noodles elevated by layers of flavours: sweet, savoury, sour and spicy, with subtle shades of umami.
Ingredients
- 150 g flat rice noodles
- ½ cup beansprouts
- 1 cup spring onions, roughly chopped
- ½ cup cup finely diced onions
- 1 cup veggies of your choice
- 2-3 tbsp soy sauce
- 2 tbsp vegetarian oyster mushroom sauce
- 1 tbsp chili oil
- 1 tbsp miso paste
- 1 tbsp garlic, chopped
- 2 tbsp palm sugar
- 2 tbsp peanuts
- 1 tbsp lime juice
- ¼ cup cooking oil
Instructions
Preparation for Pad Thai sauce
- In a bowl mix the following sauces:- 1 tbsp miso paste- 2 tbsp soy sauce- 2 tbsp vegetarian oyster mushroom sauce- 1 tbsp chilli oil
- Soak the rice noodles in regular water for an hour before stir-frying. If the noodles don’t soften out completely, give it a quick boil with 2 drops of oil and a pinch of salt. Rinse the boiled noodles out of cold water to ensure you don’t over-cook them!
Method for preparing Pad Thai
- In a wok heat ¼ cup of oil and caramelise onions and garlic in palm sugar.
- Sear veggies and tofu in the caramelised onion & garlic mix. (If the wok looks dry, feel free to add a little more oil to avoid clumping of noodles.)
- Add in the noodles along with the sauce mixture. Toss until the sauce is evenly blended.
- Taste for salt and adjust with additional soy sauce if required. Turn off heat and garnish with spring onions and bean sprouts. Give is a soft toss to ensure evenness.
- Serve immediately off the wok and be sure to sprinkle crushed peanuts and fresh lime on top for a classic appeal!
Notes
* Alternatively, simply use BeautyEats’ Pad Thai sauce if you want to save on time/ skip making a sauce from scratch!