Recipe of Delicious Vegan or Vegetarian Phad Thai

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to make a distinctive dish, Vegan or Vegetarian Phad Thai. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Vegan or Vegetarian Phad Thai Recipe. Prepare noodles according to package directions. Drain; rinse well and drain again.

You can cook Vegan or Vegetarian Phad Thai using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegan or Vegetarian Phad Thai

1. Take 1 Package of brown rice phad thai noodles.
2. Take 1 of red pepper.
3. It’s 1 of yellow pepper.
4. Make ready 1 of onion (I use red onion, sweeter).
5. You need 1 of zucchini.
6. Take 2 of carrots.
7. You need 1 of egg beaten (I remit egg, taste and texture still good).
8. Prepare 2 tablespoons of oil (I used olive).
9. Take 1/2 cup of nuts (I use peanuts which I roasted).
10. It’s 3/4 cup of cilantro, basil and green onion.
11. Prepare of for the sauce:.
12. It’s 3 tablespoons of vegetable broth.
13. Make ready 3 tablespoons of fish sauce (I use a premade fish substitute).
14. It’s 3 tablespoons of brown sugar.
15. You need 2 tablespoons of white vinegar (I haved used coconut vinegar too).
16. Prepare 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.Drain noodles; noodles should be very flexible, but still relatively firm.A lot of pad thai is vegan, or at least, vegetarian-friendly because several recipes call for firm tofu instead of meat.Obviously, such recipes can still be off-limits for vegans if seafood or egg is still present.

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).

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.

Bits of chicken or red meat are often combined with condiments, containing red chili pepper,.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.Plus, since it's made with rice noodles, pad Thai is a naturally gluten-free dish.