Let me show you how to make the best PAD THAI w/ VEGAN SHRIMP, FRIED TOFU, VEGAN EGG, and MORE!
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1st half of each video is cooking, second half is eating what I cook.
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The Eat More Plants Official PAD THAI
4 tbsp Oil
4 Vegan Shrimp (optional)
1/3 cup Shallot, finely chopped
1/4 -1/2 tsp Thai Chili Flakes (according to spice preference)
1/4 cup Sweetened Preserved Radish
8 oz dry Pad Thai Noodles (soak these 60 minutes prior to adding to the pan)
1 package Tofu (chopped into bite sized pieces, prefried)
Homemade Tamarind Concentrate
1/4 cup raw Tamarind + 1/2 cup Water
1/4 cup Palm Sugar dissolved into 1/4 cup Water
6 tbsp Vegan Fish Sauce
1 1/2 tbsp Sriracha
2 Vegan Fried Eggs. chopped (optional, and you can sub tofu scramble)
1 cup Garlic Chives or Scallions, chopped into 2 in pieces
2 cups Bean Sprouts
1/2 cup Peanuts, finely chopped
Garnish with Cilantro, Chopped Peanuts, Chili Flakes, Garlic Chives or Scallions, Bean Sprouts, Thai Chilis, and Lime
Note: The key to this recipe is to have your ingredients ready, move very quickly once the noodles are added to the pan, and most importantly make sure to not let your noodles overcook! They will continue to cook once they are removed from the pan!