Vegan or Vegetarian Phad Thai. The vegan Pad Thai sauce I used for this dish is super simple. All you have to do is combine all of the ingredients in a small bowl and stir well. Then you just add it to the cooked vegetables, rice noodles, and baked tofu cubes.
This is a perfect dish for a vegan-keto diet. Sure, vegan diet and ketogenic diet sound imposssible since keto-diet often includes meat as a source of protein, but vegan-keto doesn't have to include meat in their diets. Prepare noodles according to package directions. You can have Vegan or Vegetarian Phad Thai using 17 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vegan or Vegetarian Phad Thai
- Prepare 1 Package of brown rice phad thai noodles.
- It’s 1 of red pepper.
- It’s 1 of yellow pepper.
- It’s 1 of onion (I use red onion, sweeter).
- It’s 1 of zucchini.
- You need 2 of carrots.
- It’s 1 of egg beaten (I remit egg, taste and texture still good).
- Prepare 2 tablespoons of oil (I used olive).
- You need 1/2 cup of nuts (I use peanuts which I roasted).
- Prepare 3/4 cup of cilantro, basil and green onion.
- You need of for the sauce:.
- It’s 3 tablespoons of vegetable broth.
- It’s 3 tablespoons of fish sauce (I use a premade fish substitute).
- It’s 3 tablespoons of brown sugar.
- It’s 2 tablespoons of white vinegar (I haved used coconut vinegar too).
- You need 1 tablespoon of Braggs Liquid Aminos.
- You need 1 teaspoon of chili paste.
Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice. Vegan Phad Thai Thailand's ubiquitous fried noodle dish, phad Thai, is fast, cheap, and easy to make, and very filling. 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.
Vegan or Vegetarian Phad Thai step by step
- 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..
- Spiralize the vegetables into noodle shapes. If the carrots are too small just cut them into small pieces or use cheese grater..
- Put the sauce ingredients in a jar and shake well. I use a mason jar..
- 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..
- 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).
- 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).
- 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).
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. This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.