1Soak the rice noodles in warm water for about 10 minutes until flexible and pliable but not too soft. When ready; drain and set aside.
2Heat the oil in a wok or a large non-stick frying pan over high heat until hot. Add the shallot, garlic & chili, and stir over medium heat until fragrant.
3Add the shiitake and stir fry for 2-3 minutes or until the mushrooms are a light golden brown and cooked through, then remove to a plate with a slotted spoon and set aside.
4Add the drained rice noodles to the wok with palm sugar, vegan fish sauce, tamarind paste, chili sauce, and a little splash of water. Stir-fry for a few minutes until the noodles are tender.
5Return the mushrooms to the pan and add the beansprouts and spring onions. Stir in the lime juice & soy sauces and stir briefly over the heat until the vegetables are slightly wilted but still crunchy.
6Divide the pad Thai among warm shallow bowls & sprinkle with the chopped peanuts. Serve immediately with lime wedges.
September 1, 2021
Any Pad Thai fans out there? This recipe is for you
What is your favourite Thai meal?
A strong favourite of ours has always been Pad Thai, from the moment we came across a Pad Thai cart in Bangkok
We wanted to show you how to make an authentic plant-based Pad Thai, so here is the #VeganFoodUKKitchen recipe