Make it vegetarian/vegan: To make this vegetarian/vegan pad thai, use tofu as your protein and vegan fish sauce or (extra lime juice, in place of the fish sauce). Make it gluten-free: To make gluten-free pad thai, use gluten-free tamari in place of the soy sauce. Use garlic chives: These are more commonly used in Thailand instead of green Photo credit: Lavender & Macarons What is Vegan Pad Thai? Vegan Pad Thai is a plant-based version of the popular Thai dish called pad thai. Traditionally, pad thai consists of rice noodles stir-fried with eggs, shrimp, or chicken and a flavorful sauce made with ingredients like fish sauce and oyster sauce. Instructions. In a small bowl, whisk together the peanut butter, rice wine vinegar, water, sesame oil, tamarind paste, lime juice, tamari, ginger, garlic chili paste, and garlic. If you have a spiralizer, spiralize the zucchinis. If not, use a vegetable peeler or julienne peeler to slice the zucchinis into thin strips. lime, salt, soy sauce, Thai red curry paste, peanut butter, dark brown sugar and 2 more The ingredients are simple: tamari (for the salty), coconut sugar (for the sweet), tamarind (for the sour) and Sriracha (for the spicy). Tamarind is the key to any good Pad Thai sauce. Tamarind trees grow a pod-like fruit; and the fruit’s tart flavor and slight stickiness make it surprisingly hard to replicate. You should have about 2 cups of liquid. If you have time, let this steep overnight, or up to 24 hours, covered on the counter. Then strain into a bowl and pour into a clean glass bottle or jar. ***If the liquid is less than 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness. Combine all of the ingredients in a saucepan over low heat. The mixture will become easy to combine as the peanut butter melts. Continue stirring over low heat until the ingredients are combined and the mixture is smooth and creamy. Serve warm or at room temperature. The sauce will thicken as it cools. This creamy, subtly spiced vegan Thai dish from Mary McDougall, RN, co-author of The Starch Solution, combines copious quantities of fork-tender veggies with green curry paste and fresh herbs with delicious results. Coconut extract adds rich coconut flavor without the fat of coconut cream. View recipe. bWmjQp.