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Not For the Wimp: Bad Ass Pad Thai — Veganizing the Fish Sauce

The hardest part of veganizing Pad Thai is the fish sauce. It’s the backbone of the whole dish — funky, salty, deeply savory. Most vegan substitutes fall flat. This version uses a combination that actually works.

The Vegan Fish Sauce Substitute:

2 tbsp soy sauce

1 tbsp nori seaweed flakes (or nori sheet torn up)

1 tsp rice vinegar

1/2 tsp sugar Let this sit together for 10 minutes before using. The nori gives the oceanic funkiness.

Ingredients

  • 8 oz rice noodles, soaked per package directions
  • 2 cups extra firm tofu, pressed and cubed
  • 2 cups bean sprouts
  • 3 scallions, cut in 1 inch pieces
  • 4 cloves garlic, minced
  • 2 shallots, sliced
  • 3 tbsp tamarind paste
  • 2 tbsp vegan fish sauce (above)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tbsp oil
  • Garnish:
  • Crushed roasted peanuts
  • Lime wedges
  • Fresh bean sprouts
  • Dried chili flakes
  • Fresh cilantro

Instructions

  1. Mix tamarind, vegan fish sauce, soy sauce and sugar into your sauce. Taste it — it should be tangy, salty and slightly sweet
  2. Fry tofu in oil until golden and crispy on all sides. Remove and set aside
  3. In the same wok over high heat, fry shallots and garlic 1 minute
  4. Add drained noodles and sauce, toss constantly for 2 minutes
  5. Push noodles to side, add a bit more oil, add tofu back
  6. Add bean sprouts and scallions, toss everything together 1 more minute
  7. Off heat, taste and adjust
  8. Serve immediately — Pad Thai waits for no one. Pile on the garnishes aggressively.

Craving more? Try Summer Carnival Food: Funnel Cake with Chai Cherries next.