Pad Thai (or Phad Thai) has been one of my favourite dishes for a while now. Apparently, it’s also one of the most popular Thai dishes outside Thailand so I’m hoping this simple recipe will be a welcome addition to the blog.
Pad Thai is one of these dishes that is not that difficult to veganise. I used a colourful array of crunchy veg in my version, but golden-fried tofu cubes would be great addition too. The only reason I did not include tofu is that I simply ran out.
The most tricky thing to replace is the fish sauce. This ubiquitous Thai condiment gives this and other Thai dishes their rounded flavour. If there is a will there is a way though. You can either buy a non fish-based fish sauce or simply prepare your own by infusing soy sauce (or tamari) with a bit of seaweed and dried mushrooms.
If it sounds like too much effort and you’re only after a quick lunch, just use a straight soy sauce instead…You’ll still be licking your lips after, promise!
PHAD THAI
- 200 g / 7 oz wide rice noodles
- 2 tbsp peanut oil (or other high smoke point oil)
- 2 spring onions, sliced
- 2 garlic cloves, finely sliced
- 1 hot red chilli, finely sliced
- 2 carrots, shaved into ribbons with a speed peeler
- a large handful of green beans, cut diagonally
- ½ small broccoli, divided into florets
- 1 red pepper, finely sliced
- ¼ cup roasted & unsalted peanuts, pounded in a pestle & mortar
- ½ cup mung bean sprouts
- fresh coriander, to garnish
SAUCE
- 5 tbsp tamarind sauce*
- 1 tbsp tamari / soy sauce
- 2 tbsp vegan fish sauce* or more tamari / soy sauce
- 2-3 tbsp maple syrup, adjust to taste
METHOD
- Prepare rice noodles according to the instructions on the packet, but do not cook them fully as you’ll give them another minute or two in the wok after. After you immerse them in soaking water, lift the lid and give the noodles a good stir to prevent them from clumping together and sticking to the bottom of the pot. Give them another good stir half way through the soaking time.
- Once the time is up, drain the noodles and set aside. You may want to stir a little bit of oil through them to prevent them from sticking together but I do not find this necessary.
- Mix all the sauce ingredients together in a small bowl. If you are using a shop-bought tamarind puree / paste, go easy on it at first as it is apparently more concentrated (and therefore more sour) than if you make your paste from a tamarind block (see notes) yourself.
- Heat up a wok or a large frying pan. Pour 1 tbsp of oil and heat it up until almost smoking. Add spring onions, garlic and chilli.
- Stir-fry (stirring constantly) until spring onions soften and garlic becomes fragrant. Transfer to a separate plate, leaving as much oil in the wok as you can.
- Heat up another tablespoon of oil in the same wok – no need to wash it. Start adding prepared veggies in the following order (leaving a minute or two between each addition): broccoli, peas, red pepper and carrot ribbons. Stir-fry until cooked yet still crunchy.
- Transfer all vegetables to a big plate and pour the sauce to the bottom of the wok. Add in noodles – they may have clumped together a little, but the sauce and heat of the work will separate them again.
- Add spring onions, chilli, garlic and stir-fried veg back to the wok. Mix everything well and let it warm up, stirring the whole time, for a minute or two.
- Divide between two plates, sprinkle with sprouts and crushed peanuts. Serve with lime wedges on the side.
NOTES
*When buying tamarind, please be aware that brands vary a lot with regards to concentration. Some brands, Thai Taste (available in Waitrose and Sainsburys in the UK) is very strong so make sure you use less, others are much more diluted. Generally, if it’s called a ‘paste’ or ‘concentrate’ then it’s very sour, if it’s called a ‘sauce’ less so. Please rely on your tastebuds. I have used homemade tamarid sauce from a block of dried tamarid – see below (it’s definitely the cheapest option, but quite labour intensive!!).
To make a tamarind sauce, chop 200 g / 7 oz of seedless tamarind block roughly and place in a small bowl. Cover with 500 ml / 2 cup of boiling water and set aside for 20 minutes to allow it to soften. Once softened, place in a blender and blend until smooth. Pass it through the sieve to get rid of any leftover seeds. Store in a sterilised jar for 1-2 weeks (due to a high water content in may get mouldy if stored for much longer).
**I made my fish sauce using a recipe from this amazing vegan cookbook. It’s basically tamari or soy sauce simmered with generous amount of seaweed, garlic, black peppercorns and a dried shiitake mushroom. You could also use this recipe.
FAQs
Bites of tofu are gently sautéed in oil to add a delicious dose of protein (16.6 grams per serving!) to the meal. Garlic and chili flake add heat and pops of flavor! Rice noodles are soaked briefly in hot water, then tossed together with the sauce, green onions, bean sprouts, and peanuts.
Is pad thai healthy? ›
It can definitely be a part of a balanced, well-rounded diet. While pad thai includes many nutritious ingredients, its sodium content is considerably high. You can reduce its sodium by requesting the eatery go easy on the sauce and salt-contributing condiments.
Can vegans eat lo mein noodles? ›
Is lo mein vegan? Authentic Chinese/Cantonese lo mein is not vegan-friendly because it's made with egg noodles and meat. The good news is that lo mein recipes are very flexible, so you can easily swap the traditional ingredients for plant-based alternatives, like rice noodles and lots of extra veggies or tofu.
Does pad thai have dairy? ›
Traditionally, pad thai isn't vegan, as it uses fish sauce and eggs (and sometimes dried shrimp). It is easy to make vegan, however, and there are many variations on the traditional recipe. Does pad thai have dairy? No, pad thai is dairy-free – at least traditionally, and it should be.
What is the pink stuff in pad thai? ›
Tamarind concentrate: This is the starring ingredient in pad Thai that gives the sauce its signature tangy, sweet, and fruity flavor. Granted, some American Thai restaurants have switched to using ketchup in its place, which gives the dish a notably different and less-tangy flavor.
Is Pad Thai vegan without egg? ›
Some usually vegan friendly dishes are Red Curry, Pad Thai ordered without egg, and Massaman Curry. But as previously stated, don't be afraid to ask if they can make a certain dish vegan without fish sauce. Happy eating!
What is the unhealthiest Thai dish? ›
Worst: Red or Green Curry
Thai curries are usually made with a hefty dose of coconut milk, and that won't do your diet any favors. One cup of the creamy milk packs in 400 calories. It also has 36 grams of saturated fat -- more than three times the recommended daily amount.
What's healthier, Thai or Indian? ›
Thai also tends to have fewer carbohydrates than other ethnic cuisines like Indian or Chinese. This makes Thai a great choice for those who are trying to lose weight! Thai is most often cooked with coconut oil, which is high in MCTs (medium-chain triglycerides).
What is the healthiest Thai food to order? ›
10 of Our Favorite Healthy Thai Dishes, According to a Dietitian
- Papaya salad.
- Pomelo salad.
- Spring rolls.
- Clear spicy Thai soup.
- Hainanese chicken with rice.
- Steamed fish.
- Coconut lemongrass clams.
- Garlic stir-fried vegetables.
Generally yes, udon is vegan-friendly as it's simply made from wheat flour and water. They're one of the few types of noodles that don't commonly contain egg. However, it's always worth double-checking an ingredients list or asking at a restaurant to make sure.
Usually not, unfortunately. Between the wrapper and the fillings, there could be egg or meat lurking in there. It's easier to find vegan spring rolls since the wrappers are made from rice paper.
What noodles are best for vegans? ›
Wheat, buckwheat and rice noodles are all common and on their own present no dangers for a vegan as they are all plant-based. This can also be true for less-common noodles made with seaweed, acorn or mung bean. Egg noodles, on the other hand, clearly are not suitable for vegans as they combine their flour with egg.
What is Pad Thai actually called? ›
The Pad thai was originally called "Kuai tiao pad thai" but this was later shortened to simply Pad thai. Kuai tiao (ก๋วยเตี๋ยว) is a Thai borrowing of the Teochew word guê2 diao5 (粿條), a type of thick Chinese rice noodle also known as shahe fen.
Why is pad thai not vegetarian? ›
If we get technical, traditional pad Thai is not typically vegetarian because most authentic recipes contain fish sauce which is derived from fermented small fish or krill. Additionally, pad Thai recipes often contain sautéed shrimp or chicken, although tofu is also common.
What does pad stand for in Thai food? ›
The word “pad” means “fried” while “thai” means “Thai”. It is a staple food in Thai Cuisine. The recipe of pad thai has evolved over time. It is believed to be originally a Chinese dish and later on got adapted to the taste of Thais.
What is pad Thai made of? ›
Pad Thai is a Thai noodle stir fry with a sweet-savoury-sour sauce scattered with crushed peanuts. It's made with thin, flat rice noodles, and almost always has bean sprouts, garlic chives, scrambled egg, firm tofu and a protein – the most popular being chicken or prawns/shrimp.
What is vegan in Thai? ›
The word for vegetarian is mangsawerat (มังสวิรัติ). The word for vegan is jey (เจ).
Is Thai food mostly vegan? ›
The majority of Thai dishes are not vegan since most pastes and broths will contain crushed fish or seafood or are seasoned with dried shrimp, fish sauce, or oyster sauce. Hang on, so vegans can't eat pad Thai? Of course they can!
Is the pad Thai at noodles and company vegan? ›
Love rice noodles? We've got a quick note about the Noodles & Company Pad Thai. The noodles themselves are vegan, but the sauce contains anchovy, so even if you remove the egg, this dish isn't cruelty-free.
