What spices can I use for Pad Thai?

Question

I'm the "food lady" for a wilderness boarding school. We have a few "oriental" type meals, and I use a few basic ingredients for each meal, and just switch out the seasoning. Well, the seasoning I've been using for Pad Thai has some animal products in it, which doesn't work for our vegetarians and vegans. So, I'm wondering if I can make my own pad thai seasoning. What would I put into it?

Thanks in advance!

Answer 1

vegan thai

          o 140 g / 5 oz rice ribbon noodles

          o Groundnut oil for frying

          o 140 g / 5 oz firm tofu, cut into rods

          o 4 cloves garlic, chopped finely

          o 4 T vegetable stock

          o 2 T fresh lime juice

          o 1 T unrefined sugar

          o 2 T soy sauce

          o 1 t sea salt

          o 1/2 t dried chilli flakes

          o 115 g / 4 oz peanuts, chopped

          o 450 g / 1 lb beansprouts

          o 3 spring onions, the whites cut thinly crosswise, the greens sliced into thin lengths

          o 2 limes or 1 lemon quartered lengthwise to garnish

METHOD

In a medium bowl, soak the rice noodles in warm water according to packet instructions. Meanwhile, prepare all the other ingredients so that they are to hand once you start stir-frying. Heat about 2.5 cm / 1 inch of the oil in a large wok and fry the tofu over a medium heat, turning the pieces until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.

Pour all but 2 T oil from the wok, saut� the garlic, add the drained noodles and toss until they are coated with the oil. Add the stock, lime juice, sugar and soy sauce and toss well, gently pushing the noodles around the pan. Then add the tofu, salt, chilli flakes and half the peanuts.

Finally, add all but a handful of the beansprouts and the spring onions. Turn for a further minute or two, until the beansprouts have softened slightly.

Arrange the noodles on a warm serving dish and garnish with the remaining peanuts and beansprouts. Place the lemon / lime wedges around the edge.

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Answer 2

IMPORTANT for that Pad Thai flavor: fish sauce, tamarind, minced garlic, minced shallot, palm sugar, crushed peanuts, lime juice. Substitutes in any variation wouldn't do justice to the dish.

Answer 3

soy sauce is vegetarian, not sure bout vegan