Pad Thai (or Phad Thai) has been one of my favourite dishes for a while now. Apparently, it’s also one of the most popular Thai dishes outside Thailand so I’m hoping this simple recipe will be a welcome addition to the blog.
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 addition too. The only reason I did not include tofu is that I simply ran out. The most tricky thing to replace is the fish sauce. This ubiquitous Thai condiment gives this and other Thai dishes their rounded flavour. If there is a will there is a way though. You can either buy a non fish-based fish sauce or simply prepare your own by infusing soy sauce (or tamari) with a bit of seaweed and dried mushrooms. If it sounds like too much effort and you’re only after a quick lunch, just use a straight soy sauce instead…You’ll still be licking your lips after, promise!
5 tbsp tamarind sauce* 1 tbsp tamari / soy sauce 2 tbsp vegan fish sauce* or more tamari / soy sauce 2-3 tbsp maple syrup, adjust to taste
