Oh Pad Thai, how you have my heart. All of it. I love how the flavors just marry with each other so well. The tangy with the spicy just makes my tastebuds dance! So I know what a lot of you are thinking, the taste. How can fish sauce and oyster sauce be used in this dish when my blog is literally “YOU WON’T MISS THE MEAT?” Well, with the help of google, I did find a great recipe for a “fish sauce” that is vegetarian! This substitute definitely gives this pad thai the tang it needs. Here’s the recipe for the “fish sauce.”
I also used homemade tamarind sauce which was so worth the time! But the best part that was a small secret about this, was adding maple syrup to it. It balanced out the tang and and the spices!
Okay and one last secret ingredient, what puts this specific pad thai over the top is these peanuts:
Hope you enjoy this pad thai as much as I did!
Ingredients for Pad Thai
- 2 teaspoons of sesame oil
- 1 Vidalia onion diced
- 1 green pepper diced
- 1 teaspoon of ginger/garlic paste
- 1/2 cup of fresh snap pea pods
- 1 cup of diced bella mushrooms
- 1/4 cup of water chestnuts (canned)
- 1/4 cup of bamboo shoots (canned)
- 1/2 cup of fresh broccoli
- 1/2 cup of bean sprouts
- 1 slice of lime
- 1/2 cup of fresh tamarind (you can find this in the Indian stores usually!)
- 1 cup of water
- 1/4 cup of maple syrup
- 1 cup of fish sauce – Recipe here. –> ingredients in my list DOES NOT include the ones for fish sauce!
- 1 teaspoon of cayenne pepper (optional)
- 1 teaspoon of crushed red pepper
- Salt to taste
- 1 package of rice noodles or any noodles you like!
- Cilantro for garnish
- Crushed sriracha peanuts for garnish
- 2 Scallions diced for garnish
Directions for Pad Thai
- In a medium sauce pan, put all the ingredients for the fish sauce and follow instructions as per website. Recipe here.
- In a small bowl, place the tamarind. In another pot, bring the one cup of water to a boil and pour over the tamarind and allow the tamarind to sit in the hot water for about 20 minutes.
- In a a sauté pan, place two teaspoons of sesame oil, add the onions, green peppers, mushrooms, broccoli, snap pea pods, and ginger garlic paste and fry until soft.
- Add in the bamboo shoots and the water chestnuts as well.
- In a medium sauce pan, follow the instructions for preparing rice noodles and set aside.
- In that same pot once the noodles are done, add in the strained tamarind water and maple syrup and bring to a boil and reduce by half to create a thick sauce.
- Once the vegetables have been cooked thru and softened, add in the “fish sauce,” the cayenne pepper, crushed red pepper, salt, and the tamarind sauce.
- Add in the rice noodles and mix together.
- Garnish with cilantro, scallions, peanuts, bean sprouts and lime.