Vegan or Vegetarian Phad Thai. This authentic Pad Thai for vegetarian and vegan Thai food lovers is also perfect for those who want a lighter noodle dish without the meat. Combine Pad Thai sauce ingredients in a cup, stirring well to dissolve sugar and tamarind. Plus, since it's made with rice noodles, pad Thai is a naturally gluten-free dish.

Sad but true story: back during my early days as a vegetarian, I ate tons and tons of fish sauce, and had no idea I was doing it! The best vegetarian and vegan pad Thai on the web, this authentic recipe is made exactly the way they do it in Thailand, complete with the correct pad Thai sauce ingredients. I've had Vegan Pad Thai on my list of recipes to create for probably a year now. You can cook Vegan or Vegetarian Phad Thai using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan or Vegetarian Phad Thai

It's 1 Package of brown rice phad thai noodles.
Prepare 1 of red pepper.
You need 1 of yellow pepper.
It's 1 of onion (I use red onion, sweeter).
Prepare 1 of zucchini.
Prepare 2 of carrots.
Prepare 1 of egg beaten (I remit egg, taste and texture still good).
You need 2 tablespoons of oil (I used olive).
Prepare 1/2 cup of nuts (I use peanuts which I roasted).
It's 3/4 cup of cilantro, basil and green onion.
It's of for the sauce:.
You need 3 tablespoons of vegetable broth.
It's 3 tablespoons of fish sauce (I use a premade fish substitute).
You need 3 tablespoons of brown sugar.
You need 2 tablespoons of white vinegar (I haved used coconut vinegar too).
You need 1 tablespoon of Braggs Liquid Aminos.
You need 1 teaspoon of chili paste.

It took me a couple of tries to get it just right, so we have had a lot of. Vegan and vegetarian diets are both popular, but they differ in important ways. Vegetarian diets contain various levels of fruits, vegetables, grains, pulses, nuts and seeds. The inclusion of dairy and eggs depends on the type of diet you follow.

Vegan or Vegetarian Phad Thai step by step

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..
Spiralize the vegetables into noodle shapes. If the carrots are too small just cut them into small pieces or use cheese grater..
Put the sauce ingredients in a jar and shake well. I use a mason jar..
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..
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).
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).
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).

Vegan pad thai is one of my favourite things to eat and luckily for vegans, it is rather easy to veganise. Pad Thai is one of these dishes that is not that difficult to veganise. I used a colourful array of crunchy veg in my version, but golden-fried tofu cubes would be great. 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 How To Make Vegan Pad Thai.