Vegan Pad Thai Recipe
This iconic Thai dish embodies the spirit of Thai street food culture, where fresh ingredients in a quick stiry fry meet rice noodles, perfectly cooked in a delicious sweet and sour umami sauce with peanuts sprinkled on top for the perect crunchy garnishing. We will use soya chunks instead of any meat originally used in this dish.
Video
Ingredients
- Rice noodles, 5mm diameter
- Soy chunks as meat substitute (2 hands full)
Vegetables
- 1-2 shallots, finely chopped
- Bean sprouts, washed
- 2-4 garlic cloves, cut into slices
- 1 carrot, cut into slices
- Turnip (pickled, if available, otherwise grate a fresh turnip)
For Garnishing
- Cucumber slices
- Crushed peanuts
Pad Thai Sauce
- 3 tsp soy sauce
- 1 tbsp tamarind sauce
- 2-4 tsp sugar
- 1tsp of broth/salt or any umami flavor
- 1 cup water (or veggie broth)
Soy Chunks Marinade
- Sriracha sauce - To taste (I used 1 tsp)
- Dark soy sauce - 1 tbsp
- Mustard - 1 tbsp
- Miso paste - 2 cm /or ¼-1 tsp
- Yeast flakes – 1 tsp
- Broth or Vegeta 1 tsp
- Turmeric for coloring (I used ½ a tsp)
- Corn starch (or any other) – 1-2 tsp
- Oil - Good shot (I used about 2 tbsp)
Instructions
- Chop up the vegetables (carrots, shallots) into small slices and wash the bean sprouts. If you can get hold of it, use some pickled turnip, otherwise grate a fresh one or leave it out.
- Take 1 cup of soya chunks and soak them in hot vegetable soup for 20 min. Then take a sieve and rinse the broth from the soy chunks. Gently squeeze out any excess water until almost all moisture is gone and no drops come out of the chunks when pressing them together with two fingers.
- Mix your chunks well with the marinade. Put them into airfryer at 185°C for 10 minutes. Stir them up after half of the time to get them evenly baked.
- Soak the rice noodles in water at room temperature for 20 minutes.
- Prepare Pad Thai in badges – put the vegetables you want for one portion on a plate.
- Heat up wok, add oil, stir fry your the vegetables for half a minute.
- Pour in a little of the sauce step by step – then immediately put in some of the soaked noodles and keep on stirring. At medium flame, stir and add more of sauce little by little, if needed, until noodles are cooked through.
- Taste to see if noodles are cooked as wanted and garnish your Pad Thai with cucumber, green spring onions and some freshly ground peanuts.
Notes
You can deglaze the vegetables with 2 cl of Shaoxing wine to add another wonderful fruitful taste to your Pad Thai
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