I think I have tried at least a half a dozen pad thai recipes, some already vegan, some that I modified to be vegan. Sadly none replicate the dish as I remember it from Asian restaurants. But I made this recipe last week, and while it is not restaurant worthy pad thai it was tasty.
- one container shanghai noodles (yes, I went to the Asian Food Store and bought freshly made vegan asian noodles for this)
- one container vegan mock shrimp
- one container vegan seitan strips
- 3 eggs using Vegg
- 1/4 cup sugar
- 2 TBsp coconut vinegar
- 2 TBsp water
- 2 TBsp soy sauce
- 2 TBsp vegan mushroom sauce
- 1/2 cup rice vinegar
- 3 TBsp sugar
- 1 banana chile
- peanut oil
- 1 chopped red bell pepper
- 2 TBsp garlic
- 1 package chopped scallions
- 1 package bean sprouts
- 1/4 cup peanuts
Ok, so you can make several parts of this simultaneously to start.
First take your seitan and soak it in the 1/4 cup of sugar. Set aside.
You can make up the Vegg ahead of time too.
In a large wok heat some peanut oil and add in the garlic. Cook on medium high heat for 2 minutes then add in the seitan and vegan shrimp. Cook for another couple minutes and then add the vegg to this. Stir in and then place in a bowl and set aside.
Next heat the wok with some peanut oil again and add the red peppers. Cook for a couple minutes then add the noodles, bean sprouts, and scallions. Stir in together and cook another 4-5 minutes. Then add the soy sauce mixture from above. Mix in and lastly add the vegan meats. Remove from heat and serve on plates.
Garnish with peanuts. And then for the last topping, in a bowl mix together the remaining sugar and rice vinegar. Slice your banana chile in rings and add this to the bowl. Use a spoon to drizzle this mixture on top of your meal. ANd drizzle with some fresh lime juice if you want too! Not pad thai, but tasty nonetheless.