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Pad Thai

08 Mar 15
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I did it! I finally did it! I finally worked out a vegan recipe that adequately mimics the taste of pad Thai!  This can be made gluten free by using tamari instead of nama shoyu and it can also be made raw vegan by using kelp noodles instead of the rice noodles.  However, I do not know how much kelp you’ll need but it’ll have to be at least the larger bag that is sold in stores.  Kelp noodles are sold in the refrigerated area and to prepare kelp noodles, simply rinse the noodles.  I would also suggest cutting the noodles a bit to make them easier to grab and eat.

Healthy, vegan pad Thai was difficult for me to work around because Asian dishes have complex flavors, and two of the most prominent ingredients in traditional pad Thai are fish sauce and sugar.  So, after many disappointments, I am excited to present to you my pad Thai!  Although, one of the experiments did lead to the peanut noodle/pad Thai fusion that is also an excellent dish, which I highly recommend you trying by clicking here.

Sauce Ingredients:

Main Dish Ingredients

  • 1 16-ounce bag frozen broccoli
  • 1 package tempeh, chopped thinly into 1″ long blocks
  • 1-2 tablespoons sesame oil
  • 1 box brown rice noodles (or kelp noodles for raw vegan)
  • 1 red bell pepper, sliced into 1.5″ long thin strips
  • 3 scallions, chopped
  • 4-6 cloves garlic, minced
  • cilantro for garnish (optional)
  • lime wedges for garnish (optional)
  • mung beans for garnish (optional)
  1. Turn on oven to lowest temperature (ignore if making the raw vegan version).
  2. Throw all sauce ingredients into the food processor or blender.  I suggest blending the garlic, tomatoes, and oil first before adding the rest.  Set aside.
  3. Let the broccoli thaw out.
  4. Place tempeh flat on a baking sheet and spread a thin layer of sesame oil over the top.  Place in oven while making the rest of the dish (about 30-40 minutes).  For the raw vegan version, just let the tempeh marinate in the sesame oil and serve as is.
  5. Boil water, then let it cool for 5 minutes.  Pour water into a large pot and add noodles, bell pepper, scallions, and garlic.  Let sit for 20 minutes.  For the raw vegan version, let the vegetables sit in hot, but not boiling, water for 20 minutes and then mix with the kelp noodles.
  6. Drain the noodles and vegetables and stir in the broccoli, tempeh, and sauce until thoroughly coated.
  7. Serve with garnishes!

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