Monday, August 27, 2018



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!


·         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
·         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

1.    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.
2.    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.
3.    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.
4.    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.
5.    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.
9................................. FULL METHOD: