Name: The Most Delicious Vegan Pad Kee Mao Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Thai
Ingredients: Noodles & Veggies:; 11/2 cups (350 ml) plus 3 Tbsp (45 ml) Peanut Oil, divided; 16oz (450 g) package wide, flat Rice Noodles; 3 Tbsp (45 ml) (or to taste) Garlic, chopped; 2 Tbsp (30 ml) Shallots, chopped; 1 medium Yellow Onion, cut in half horizontally and then each half cut in eighths; 1 stalk Broccoli, chopped-bulk of stem discarded; 1/2 Chinese Eggplant, chopped; 16 oz. (450 g) Extra Firm Organic Tofu, cut into small cubes; 6 Shitake Mushrooms, sliced; 1/2 cup (120 ml) Snow Pea Pods, cut into thirds; 1/2 Red Pepper, diced; 1/2 Yellow or Orange Pepper, diced; 1 cup (240 ml) Thai Basil Leavers, shredded; 2 medium Tomatoes, chopped; 1/4 cup (60 ml) Cilantro, chopped; For the Sauce:; 1/4 cup (60 ml) plus 2 Tbsp (30 ml)Golden Mountain Sauce (available in Asian markets-you can also use Mushroom Flavored Soy, but Golden Mountain is better); 1/4 cup (60 ml) plus 2 Tbsp (30 ml) Vegetarian Oyster Sauce; 3 Tbsp (45 ml) Palm Sugar (available in Asian Markets-DO NOT USE WHITE SUGAR!!); 3 Tbsp (45 ml) Rice Vinegar; 2 Tbsp (30 ml) Roasted Chili Paste; Black Pepper

Description

Vegan Pad Kee Mao features wide rice noodles stir-fried with a colorful array of vegetables, tofu, and a spicy, flavorful sauce, garnished with Thai basil and cilantro.

Ingredients

Scale

Noodles & Veggies:
11/2 cups (350 ml) plus 3 Tbsp (45 ml) Peanut Oil, divided
16oz (450 g) package wide, flat Rice Noodles
3 Tbsp (45 ml) (or to taste) Garlic, chopped
2 Tbsp (30 ml) Shallots, chopped
1 medium Yellow Onion, cut in half horizontally and then each half cut in eighths
1 stalk Broccoli, chopped-bulk of stem discarded
1/2 Chinese Eggplant, chopped
16 oz. (450 g) Extra Firm Organic Tofu, cut into small cubes
6 Shitake Mushrooms, sliced
1/2 cup (120 ml) Snow Pea Pods, cut into thirds
1/2 Red Pepper, diced
1/2 Yellow or Orange Pepper, diced
1 cup (240 ml) Thai Basil Leavers, shredded
2 medium Tomatoes, chopped
1/4 cup (60 ml) Cilantro, chopped
For the Sauce:
1/4 cup (60 ml) plus 2 Tbsp (30 ml)Golden Mountain Sauce (available in Asian markets-you can also use Mushroom Flavored Soy, but Golden Mountain is better)
1/4 cup (60 ml) plus 2 Tbsp (30 ml) Vegetarian Oyster Sauce
3 Tbsp (45 ml) Palm Sugar (available in Asian Markets-DO NOT USE WHITE SUGAR!!)
3 Tbsp (45 ml) Rice Vinegar
2 Tbsp (30 ml) Roasted Chili Paste
Black Pepper

Instructions

Soak the rice noodles in hot water for 30-40 minutes until tender but not soft. Drain and set aside.
In a large wok, heat 1 1/2 cups of peanut oil over high heat. Deep fry the tofu cubes until golden brown. Remove and drain on paper towels. Carefully pour out the oil, leaving 3 tablespoons in the wok.
Reheat the wok with the reserved oil. Add the chopped garlic and shallots, stir-frying for 1-2 minutes until fragrant.
Add the broccoli, red and yellow bell peppers, purple cabbage, carrots, and snow peas. Stir-fry for 5-7 minutes until the vegetables are vibrant and just tender.
In a small bowl, mix together the soy sauce, vegan oyster sauce, hot chili paste, sugar, and lime juice. Pour the sauce over the vegetables and stir well to combine.
Add the soaked noodles and fried tofu to the wok. Toss everything together for 3-4 minutes until the noodles are well coated and heated through.
Remove from heat and stir in the Thai basil and cilantro leaves. Serve immediately.

Notes

The dish is best served immediately while hot. You can adjust the level of heat by varying the amount of hot chili paste. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat for best results. If you prefer less oil, you can pan-fry the tofu instead of deep frying.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8 grams
Sodium: 850 mg
Fat: 18 grams
Carbohydrates: 65 grams
Fiber: 6 grams
Protein: 12 grams
Cholesterol: 0 mg