Vegan Pad Thai (Pad Mee Korat)
This vegan Pad Thai is inspired by the authentic Thai dish Pad Mee Korat, a beloved specialty from northeastern Thailand. It uses plant-based ingredients without fish sauce or eggs, embracing the iconic balance of sweet, salty, and sour flavors with fermented soybean paste and shiitake mushrooms.
Instructions
- 1
Soak the dry rice noodles in room temperature water for 1 hour until they turn opaque and pliable. Drain and set aside. (You may soak noodles up to 2-3 days in advance, storing them drained in a sealed container in the refrigerator.)
1 hr
- 2
Prepare the sauce by placing tao jiew in a small bowl and mashing it roughly with a fork to break up the soybeans. If using miso or doenjang, loosen with 1 tablespoon of water. Add soy sauce, tamarind paste, chili flakes (if using), and water. Stir thoroughly to combine.
- 3
Heat 1 tablespoon of oil in a wok or large sauté pan over medium-high heat. Add the sliced mushrooms and tofu, spreading them out to sear undisturbed until golden brown. Toss and cook for an additional minute until mushrooms are tender. Remove from the pan and set aside.
1 min
- 4
In the same pan, add the remaining 2 tablespoons of oil over medium-high heat. Add garlic, shallots, and palm sugar. Stir frequently until the sugar caramelizes to a deep brown color, which builds the dish's characteristic sweet-savory depth.
- 5
Deglaze the pan with the prepared sauce mixture, stirring to incorporate the caramelized bits.
- 6
Add the soaked noodles, cooked mushrooms, and tofu back into the pan. Toss continuously to coat the noodles evenly with the sauce. Taste the noodles; if they remain undercooked, splash in a little water and continue cooking until the liquid evaporates and noodles reach desired tenderness. Adjust tamarind or seasoning if necessary.
- 7
Optional: If adding eggs, push noodles to one side of the pan. Crack eggs into the empty space, breaking yolks gently. Let eggs set halfway, then fold noodles over and cook for 30 seconds more. Toss to scramble eggs evenly through the noodles.
0 - 8
Turn off the heat. Add bean sprouts and garlic chives, tossing gently to combine without wilting the fresh ingredients.
- 9
Plate the Pad Thai and sprinkle with roasted peanuts if using. Serve with lime wedges for a bright, fresh finish.
Ago's Notes
- Always use tamarind paste sourced from Thailand, often labeled "tamarind concentrate," to ensure authentic flavor and acidity. Sourness varies by brand; start with 2 ½ tablespoons and adjust to taste. Avoid tamarind products from India as they differ significantly in concentration and flavor.
- Pressed tofu is essential for texture and durability in the stir-fry; extra firm tofu is an acceptable substitute if pressed tofu is unavailable.
- Garlic chives provide a unique mild garlic flavor integral to this dish; green onions can be substituted but should be used sparingly due to their stronger taste.
- Rice noodles do not store well once cooked; it is best to prepare ingredients in advance and cook fresh to maintain ideal texture.
Serve immediately to enjoy the noodles at their perfect chew and the sauce at its fullest complexity.
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