Pad Thai is one of my favorite Thai dishes. My recent visit to Drunken Poet in Sarasota reminded me how much I enjoy it. Unfortunately, more recipes still use fish sauce, eggs, and other non-vegan ingredients. Although those ingredients may not bother me or my family, I wanted to create a completely vegan and gluten free pad thai – and I think I’ve done it! My husband said that although my version was less spicy than the one I had in Sarasota (deliberately so!), he thought it was every bit as good. (And I gave him a nice dish of the Iron Chef Thai Sweet Chili Sauce to add on the side, in case he needed more bite!)
I have to confess that I’ve violated my “fool a carnivore” rule and have used tofu in this recipe instead of a meat analogue. I think my tofu is a good stand-in for meat in this dish. The firm sprouted black soybean tofu I used was pressed and then marinated in soy sauce and five spice powder for several hours. My technique of cooking it adds almost all the marinade as it cooks to really intensity its flavor.
I’m still tweaking the recipe, so please stay tuned. I will post additional photos on my FaceBook site, so please visit it for more info.