Pad Thai! One of the most popular dishes in Thailand and there’s definitely a reason why.
Traditionally pad thai is made with rice noodles and includes fish sauce, tamarind paste and eggs, which I substituted for plant based alternatives. Tamarind paste is vegan however it can be difficult to find unless you are near an asain supermarket. Because I wanted to keep the ingredients as simple as possible, I decided to replace the tamirind with lime juice.
Tamirind paste is made from the fruit of a tamaind tree which is native to most asian countries and naturally has a very sour taste. In typical asain cusines like pad thai or Thai curry they balance this sour taste with palm or coconut sugar. In this recipe I used lime and mayple syrup to achieve the same sweet and sour effect.
The eggs in traditional pad thai are used to coat the noodles right at the end before serving, to thicken and add a creamier texture to the sauce. For this I used one of my favourite ingredients tahini, however peanut butter would also be a great substitute.
If you do opt to use tahini it’s important to make sure it is a high quality. It should be very runny, almost completely liquid, and generally I recomemed buying one with as little english on the bottle as possible.
This recipe is so versitile and can be eaten hot, straight out the pan or packed in a box and kept in the fridge for lunch as a noodle salad.
I hope you enjoy, if you make it be sure to take a pic and tag me on instagram so I can see your recreation @zaracarmichael .
For the Noodles
- 2 Servings (approx. 150g) Rice Noodles
- 8 Medium Shitake Mushrooms, whole or sliced
- 1 Small Onion
- 2 Garlic Gloves
- 1 Spring Onion, sliced finely
- 1 Large Bell Pepper, sliced
- 1 Medium Courgette, thinly sliced or spiralised
- 1 Large Carrot, peeled into strips
- 1 Cup of Edamame Beans
- 2 Handfuls of Kale
- 1 Cup of Sweetcorn (optional)
- 1 tsp Seasame Oil
For the Sauce
- 2 tbsp Tahini
- 2 tbsp Soy or Tamari Sauce
- 1 tbsp Sweet Chilli Sauce or Siracha
- Juice of 1/2 a Lime
- 1 tbsp Seasame Oil
- 2-5 tbsp. Vegetable Stock or Water , (personal prefereance)
- In a bowl combine the tahini, soy sauce, sweet chilli and sesame oil and whisk with a fork until combined. Gradually add the vegetable stock until you reach a runny but still thick sauce consistency and set aside. Bare in mind that the sauce will thicken as it is cooked.
- Fill a medium pan with boiling water and cook the rice noodles according to the packet instructions.
- Meanwhile, add the sesame oil to a large pan on high heat and gently fry the onion, garlic and spring onions. Add the carrots, peppers and courgette and cook until they are hot and bright in colour but still slightly crunchy.
- Add in the rice noodles and pour over the chilli, tahini sauce.
- Toss gently over a medium heat for a couple of minutes until the noodles are coated, you may need to add a splash of vegetable stock or water.
- Stir in the edamame beans, kale and coriander, then simmer until the kale has softened.
- Serve immediately and garnish with more fresh coriander, peanuts and chilli, (or add edible flowers if you’re extra like me 🌼)