Vegan Pad Thai (Pad Mee Korat)
ID: 284091b0...
A delicious plant-based Pad Thai recipe inspired by Pad Mee Korat, a local specialty from Northeastern Thailand. It perfectly balances sweet, salty, and sour flavors using fermented soybean paste and tamarind, loaded with chewy noodles, savory mushrooms, and firm tofu.
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🍳 Cooking Flow
Soak rice noodles for 1 hour and mix the stir-fry sauce ingredients. → Sear the tofu and shiitake mushrooms in a wok, then set them aside. → Caramelize the palm sugar with garlic and shallots, then pour in the sauce. → Stir-fry the noodles, tofu, and mushrooms together until the sauce is absorbed. → Turn off the heat, fold in bean sprouts and garlic chives, and serve with peanuts.
Cooking Steps
Brief Cooking Order
Soak rice noodles for 1 hour and mix the stir-fry sauce ingredients. → Sear the tofu and shiitake mushrooms in a wok, then set them aside. → Caramelize the palm sugar with garlic and shallots, then pour in the sauce. → Stir-fry the noodles, tofu, and mushrooms together until the sauce is absorbed. → Turn off the heat, fold in bean sprouts and garlic chives, and serve with peanuts.
Introduction
A delicious plant-based Pad Thai recipe inspired by Pad Mee Korat, a local specialty from Northeastern Thailand. It perfectly balances sweet, salty, and sour flavors using fermented soybean paste and tamarind, loaded with chewy noodles, savory mushrooms, and firm tofu.
Step 1
Soak the dry rice noodles in room temperature water for 1 hour until they are pliable and turn white, then drain.
Step 2
Prepare the sauce by mashing the fermented soybean paste (Tao Jiew) in a bowl with a fork.
Step 3
Add soy sauce, tamarind concentrate, water, and chili flakes (to taste) to the mashed soybean paste and stir to mix well.
Step 4
Heat a little cooking oil in a wok. Sear the cubed pressed tofu and sliced shiitake mushrooms until slightly caramelized and golden brown, then remove and set aside.
Step 5
Add a generous amount of oil to the wok, then add chopped palm sugar, garlic, and shallots. Cook and stir until the sugar melts and caramelizes into a dark amber color.
Ingredients List
Important Notes
If you cannot find Tao Jiew (Thai fermented soybean paste), you can substitute it with miso paste, though you may need a bit less since miso can be saltier.
Do not skimp on oil when frying the noodles, as insufficient oil will cause the rice noodles to clump and stick together.
Pressed tofu has a firm texture similar to hard cheese, which makes it perfect for stir-frying without breaking apart.
Do not add too much oil when searing the mushrooms first, because they absorb oil easily.
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