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Vegan Pad Thai Recipe (pad mee korat)
By Pailin Chongchitnant · hot-thai-kitchen.com
2 servings
| prepSoak rice noodles in room temperature water for 1 hour until white, drain and set aside (or prepare up to 2–3 days ahead) | ||||||
| 4 oz / 112 g dry rice noodles, medium (2 mm wide), soaked | Deglaze with sauce, add noodles, mushrooms & tofu, toss until dry | Toss in bean sprouts & garlic chives, taste & adjust seasoning | Plate & sprinkle with peanuts | |||
| 3 Tbsp / 45 ml vegetable oil | Sear tofu & mushrooms in 1 Tbsp oil until golden, 2 min | Cook garlic, shallots & palm sugar in 2 Tbsp oil until caramelized | Make sauce: mash tao jiew, mix with soy, tamarind, chili & water | |||
| ¾ cup / 85 g pressed tofu, cut into small pieces | ||||||
| 1 cup fresh shiitake mushrooms, stems removed, thinly sliced | ||||||
| 3 Tbsp / 35 g palm sugar, finely chopped, packed | ||||||
| ¼ cup chopped shallot | ||||||
| 4 cloves garlic, chopped | ||||||
| ¾ cup / 180 ml garlic chives, cut into 2-inch pieces | ||||||
| 1 cup / 50 g bean sprouts, plus extra for serving | ||||||
| ¼ cup roasted peanuts, chopped (optional) | ||||||
| 1 Tbsp soy sauce | ||||||
| 1 ½ Tbsp fermented soybean paste (tao jiew), or 1 Tbsp Korean doenjang or Japanese miso | ||||||
| 2 ½ – 3 Tbsp tamarind paste | ||||||
| ½ – 1 tsp chili flakes, or to taste | ||||||
| 3 Tbsp water | ||||||
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