I’ve been hesitant to post this recipe because Pad Thai is one of those dishes that people are a) very loyal to and b) very scornful about its authenticity. “Ketchup in Pad Thai is just so wrong,” I’ve heard people sneer.
Well hey… guess what. Sometimes I want a tangy, saucy, tomato-y, rice-noodle dish and simply don’t have a Thai street-food vendor handy. Anything else is indeed essentially unauthentic, and yet slurpy delicious anyway.
I made this dish with what I had on hand and was simply happily riffing in my kitchen. The next version I make will include some of the optional ingredients I list below.
So let’s make Audie’s vegan version of Pad Thai.
222 g rice noodles (about 8 ounces)
1 Tbsp coconut or peanut oil
1 small eggplant diced
1 red pepper cored and diced
1 small can bamboo shoots drained
12 oz firm tofu crumbled into fingertip-sized chunks
Other optional vegetables you could add: baby corn, mushrooms, broccoli, cauliflower
1 cup Jufran hot banana sauce (or ketchup) divided in half
I Tbsp sesame oil
2 Tbsp soya sauce or tamari
1 Tbsp pomegranate molasses or tamarind sauce
Serve garnished with bean sprouts, diced peanuts, hot sauce, lime wedges and basil leaves
Cook the rice noodles according to package directions, drain and set aside.
In a large pot or wok, heat the coconut or peanut oil. Add the crumbled tofu and heat and stir as if you were making scrambled eggs. Add ½ cup of the hot banana sauce (or ketchup) and stir to coat the tofu. Add whatever vegetables you’re using and stir fry until the vegetables are just heated through and just slightly softened (you want to keep that vegetable crunch!). Add the remaining sauce ingredients and toss everything to combine. Add the cooked rice noodles and toss everything again so the noodles are coated.
That’s it! Serve up with lime wedges, diced peanuts, basil and hot sauce.