1. Pad Thai

Palm sugar can be replaced with any type of brown sugar. Vegan fish sauce and oyster sauce can be hard to come by, can be replaced with other Asian salty/umami sauces. Always taste and balance sauce, every tamarind purée is different too. Careful which brand of rice stick noodles, Chang’s seem to work well. Rice noodle soaking time can vary, and can be shortened at the risk of overcooked noodles by soaking them in warmer/hot water. Garlic chives can be replaced with spring onion, or chives. Pictured dish substitutes spring onion for garlic chives, and Erawan brand rice noodles (not recommended, break apart easily).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Soak rice noodles, for about an hour at room temperature.

Step 2

Get sauce, all vegetables and condiments chopped and ready to go.

Step 3

Fry tofu until golden, set aside.

Step 4

Add more oil if necessary. Stir fry ingredients in the following order: Shallot, Garlic, Carrot, Broccoli.

Step 5

Add noodles, tofu, bean shoots, garlic chives, and sauce, stir and when combined and warmed through, taste for flavour balance. If it needs more sugar add some, if it needs more salt add some more vegan fish or oyster sauce as desired.

Step 6

Take off the heat and serve, topped with chopped peanuts, lime wedges on the side.