Vegan Pad Thai Recipe (Pad Mee Korat) - Hot Thai Kitchen

Soak dry rice noodles in room temperature water for 1 hour until pliable and white.

Mix the sauce in a bowl with fermented soybean paste (or miso paste), soy sauce, tamarind juice, water, and optional chili flakes.

Slice shiitake mushrooms and remove stems.

Prepare bean sprouts and garlic chives (or substitutes).

Cut pressed tofu into small pieces.

Chop garlic, shallots, and palm sugar.

Sear shiitake mushrooms and tofu in a pan until golden brown, adding minimal oil initially.

Add more oil to the pan, then add chopped garlic, shallots, and palm sugar, cooking until the sugar caramelizes and turns dark brown.

Add the prepared sauce to the pan, followed by the soaked noodles, mushrooms, and tofu, tossing until the sauce is absorbed.

If noodles are too chewy, add a little more water and continue cooking until absorbed.

Turn off the heat and add the vegetables, mixing well.

Taste and adjust seasoning if necessary.

Garnish with peanuts if desired.

Equipment Needed

Dietary

Allergens