Recipe: Tasty Vegan or Vegetarian Phad Thai

Vegan or Vegetarian Phad Thai. Vegan and vegetarian diets are both popular, but they differ in important ways. This article explains the differences between them. Vegetarian diets contain various levels of fruits, vegetables, grains, pulses, nuts and seeds.

Combine Pad Thai sauce ingredients in a cup, stirring well to dissolve sugar and tamarind. Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand's prime minister wanting to create a national dish. You can have 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. It's 1 Package of brown rice phad thai noodles.
2. You need 1 of red pepper.
3. Prepare 1 of yellow pepper.
4. It's 1 of onion (I use red onion, sweeter).
5. Prepare 1 of zucchini.
6. It's 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. You need 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. It's 3 tablespoons of fish sauce (I use a premade fish substitute).
14. Prepare 3 tablespoons of brown sugar.
15. It's 2 tablespoons of white vinegar (I haved used coconut vinegar too).
16. You need 1 tablespoon of Braggs Liquid Aminos.
17. It's 1 teaspoon of chili paste.

I'm not a vegan (or even a vegetarian) but I always come to your blog for recipes. I have found that Phad Thai is a tricky thing. To get a truly authentic taste it is necessary to use authentic ingredients. However I for one don't usually have all of these ingredients on hand.

Vegan or Vegetarian Phad Thai instructions

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).

I've had Vegan Pad Thai on my list of recipes to create for probably a year now. It took me a couple of tries to get it just right, so we have had a lot of noodles to eat at my house the last few weeks! It was a bit of a challenge to get the sauce just right, since traditional Pad. Plus, since it's made with rice noodles, pad Thai is a naturally gluten-free dish. The vegan Pad Thai sauce I used for this dish is super simple.