I was introduced to Thai cuisine earlier this year, thanks to my brother's suggestion. Being the foodie I am, I was not surprised that I ended up really liking Thai food... But little did I know, I would be craving it constantly for the next few months! I'm not joking, ever since I tried Pad Thai at a local vegan restaurant called The Loving Hut, I have not been able to get it off my mind. There's something so satisfying about a giant bowl of noodles covered in veggies, peanuts, and a sauce that is as perfectly sweet as it is spicy!
After the constant Pad Thai day dreams, I caved in and decided that I had to learn how to make it for myself. A lot of the recipes I found seemed easy enough, but had ingredients that I struggled to find at my local food store. I could not find tamarind paste for the life of me! Thankfully, I came across a recipe (from Caitlin Shoemaker's blog "frommybowl") and decided to use it as my inspiration. With a few of my own variations and twists, I was left with the most perfect bowl of Pad Thai I could have ever imagined.
If you are a Thai food lover, a noodle enjoyer, or a spice fiend like my brother and I, you have clicked on the right recipe.
Vegan Pad Thai for 1
Ingredients; THE SAUCE: -1/3 c vegetable broth -1 rounded tbsp sweetener of choice (I like to use coconut sugar) -1 tbsp tamari (sub. normal soy sauce or liquid aminos) -1 tbsp sriracha (use a tiny bit less if you don't like heat) -1/2 tbsp cornstarch + 1 tbsp water -1 clove garlic, minced -1/2 lime, juice -1/2 tsp sesame oil (sub. frying oil of choice or water) THE "SCRAMBLE": -1/4 block extra firm tofu, pressed and diced -1 tsp nutritional yeast -dash of turmeric (for color!) THE REST: -1 serving size of dried Pad Thai noodles -1/4 red bell pepper, julienned -1/2 carrot, julienned -1/4 c broccoli, chopped into small florets -handful of peanuts, chopped optional add ins: bean sprouts, fresh cilantro