Recipe: Tasty Vegan or Vegetarian Phad Thai

Vegan or Vegetarian Phad Thai. How To Make Vegan Pad Thai. The recipe for this vegetarian Pad Thai is pretty easy. Start by making the oven-baked crispy tofu.

You will need to vet recipes on As you'd imagine, more pad thai qualifies as vegetarian than vegan. But, vegetarians still need to watch out for meat, especially. I have found that Phad Thai is a tricky thing. You can cook Vegan or Vegetarian Phad Thai using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegan or Vegetarian Phad Thai

1. Prepare 1 Package of brown rice phad thai noodles.
2. It's 1 of red pepper.
3. You need 1 of yellow pepper.
4. Prepare 1 of onion (I use red onion, sweeter).
5. You need 1 of zucchini.
6. It's 2 of carrots.
7. It's 1 of egg beaten (I remit egg, taste and texture still good).
8. It's 2 tablespoons of oil (I used olive).
9. You need 1/2 cup of nuts (I use peanuts which I roasted).
10. You need 3/4 cup of cilantro, basil and green onion.
11. It's of for the sauce:.
12. You need 3 tablespoons of vegetable broth.
13. It's 3 tablespoons of fish sauce (I use a premade fish substitute).
14. You need 3 tablespoons of brown sugar.
15. You need 2 tablespoons of white vinegar (I haved used coconut vinegar too).
16. It's 1 tablespoon of Braggs Liquid Aminos.
17. You need 1 teaspoon of chili paste.

Vegan or Vegetarian Phad Thai I found this recipe on the pinch of yum site originally as a Vegetarian phad thai, a small tweak to convert it to Vegan. Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.

Vegan or Vegetarian Phad Thai step by step

1. 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..
2. Spiralize the vegetables into noodle shapes. If the carrots are too small just cut them into small pieces or use cheese grater..
3. Put the sauce ingredients in a jar and shake well. I use a mason jar..
4. 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..
5. 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).
6. 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).
7. 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).

Vegan or Vegetarian Phad Thai instructions. Place noodles in a bowl of cold water and soak per directions on package. 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.