Recipe: Tasty Vegan or Vegetarian Phad Thai

Vegan or Vegetarian Phad Thai. Pad thai can be vegan, but many recipes contain meat and other animal products. You will need to vet recipes on As you'd imagine, more pad thai qualifies as vegetarian than vegan. But, vegetarians still need to watch out for meat, especially.

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. I'm not a vegan (or even a vegetarian) but I always come to your blog for recipes. You can cook Vegan or Vegetarian Phad Thai using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegan or Vegetarian Phad Thai

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

Vegan and vegetarian diets are both popular, but they differ in important ways. This article explains the differences between them. According to the Vegetarian Society, a vegetarian is someone who does not eat any meat, poultry, game, fish, shellfish or by-products of animal slaughter. This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London.

Vegan or Vegetarian Phad Thai step by step

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).

It's a little sweeter than the Phad Thai dishes I've tried in the U. Raw cabbage and/or carrots may also be served on the side. Vegetarian Pad Thai Recipe photo by Taste of Home. I loved this recipe as it didn't call for fish oil or vegan fish oil. Loved the fresh ingredients and a simple sauce I could make quickly.