Vegan Pad Thai Recipe

Ingredients

When I was in Thailand I took a cooking class in Chiang Mai at the vegetarian restaurant Taste of Heaven. I learned to cook five vegan versions of traditional Thai dishes. This is a modified version of the recipe for Vegan Thai Red Curry. Super fast, easy, and delicious.

• 40 g Rice Noodles
• 10 g Bean Sprouts
• 2 T Roasted Peanuts, crushed into small bits
• 2 cloves garlic (crushed and chopped into small bits)
• 3 pieces, chives (cut 1-1/2 inch long)
• 10 g textured soy
• 1 T pickled radish, diced
• 1/2 block of firm Tofu (cut into 6 squares)
• 1 T Tamarind Sauce
• 1/4 T Mushroom Powder (or substitute with about 1 t Soy Sauce)
• 1 T Chili Sauce1/4 t Black Pepper
• 15 ml Water

Instructions

1. Fry garlic in cooking oil on medium high heat until golden brown.
2. Add textured soy and tofu and cook for about 2 minutes until they are golden brown.
3. Add noodles and water and cook until noodles are soft. Add more water if necessary.
4. Add radish, peanuts, tamarind sauce, mushroom powder, pepper, and chili sauce.
5. Taste for seasoning and adjust accordingly if necessary.
6. Add bean sprouts and chives and remove from heat. Mix and serve.