Thai food is definitely my favorite food. My all time favorites are Satay with peanut sauce, green mango salad, Tom Kha soup, and Pad Thai. Unless you are lucky enough to have a vegan Thai restaurant nearby, it’s hard to get vegan Thai because there are often things like fish sauce and shrimp paste snuck in there. (liquid fermented anchovies just don’t do it for me.) I always thought Pad Thai would be a complicated dish but it turns out it’s really easy after you get everything prepped. Traditionally Pad Thai calls for Tamarind, but I could not find the stuff anywhere! I know I could probably order it online, but we had to have Pad Thai like RIGHT NOW, so that is why I have the miso/lime mixture in there, as a tamarind substitute. If you come across any tamarind, bring it over to my house and I will whip up some Thai food for you.
Makes 3-4 servings
16 oz. dried Pad Thai rice noodles
1tsp miso paste
2 tbs wheat free soy sauce
Juice of 1 lime
1/2 cup vegetable stock
6 tbs wheat-free soy sauce
1 tbs. chili garlic sauce
3 Tbsp. coconut sugar, or more to taste
1/4 tsp. ground white pepper
2 tbs vegetable oil (I used grape seed oil, just not olive oil)
2 green onions, white parts sliced and kept separate from green
6 cloves garlic, minced
1 tsp. grated fresh ginger
3 Thai chili peppers or 1 red jalapeño, minced
3-4 heads of baby bok choy, roughly chopped
1/2 c tofu
1/2 tsp turmeric
1.5 c bean sprouts
1/2 cup chopped unsalted dry-roasted peanuts
1/3 cup fresh cilantro
1 lime, cut in to wedges
1/2 cup grated carrot
Boil a big pot of water and then take it off the heat. Add the noodles to the pot of water for 5 minutes, then drain and rinse with cold water. Set aside. In a small cup, first combine the 2 tbs soy sauce, miso paste, and lime juice, then add the vegetable stock, remaining soy sauce, sugar, and white pepper and stir to combine. This is the sauce. It should be equally sweet and sour, so give it a taste to be sure.
In a large frying pan or wok, heat the 2 tbs oil on medium and fry the white parts of the green onions, garlic, ginger, and peppers for 1 minute. Add the bok choy and sauté for 1 more minutes. Push everything in the pan off the the side and add the tofu to the middle of the pan. Sprinkle the turmeric over the tofu to give it some color. And stir it around for about 1 minute.
Next add all the noodles to the pan and 1/4 cup of the sauce. Using tongs, gently toss the noodles, mixing them with the vegetables and sauce. Continue adding the sauce a little at a time, and tossing the noodles constantly so they don’t stick or burn, for about 5 more minutes. Test a noodle and make sure it is nice and ‘al dente’.
Turn off the heat and add the bean sprouts, tossing to incorporate.
To serve, fill each bowl with a heap of noodles and generously sprinkle on the crushed peanuts, green onions, cilantro, and grated carrot. Give each bowl a couple lime slices. Just like take out!