Recipes

Pad Kee Mow Jay

Pad Kee Mow Jay

Vegan Drunken Noodles
When I was cooking in Las Vegas, the owner of the hotel became plant-based and asked every restaurant to create vegan versions of their most popular dishes, which for me was drunken noodles. It was a really nice push to try to make a plant-based version of such an iconic dish. The key here is finding a vegetarian oyster-flavored sauce for its flavor balance and thickness
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Ingredients

MAKES: 2 SERVINGS

Sauce

  • 5 tbsp 75 ml Chinese sweet soy sauce
  • 3 tbsp 45 ml vegetarian oyster sauce
  • 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
  • 2 tbsp 30 g white sugar
  • 2 tsp 10 ml vegan sriracha
  • 2 tsp 10 g minced garlic
  • 6 –8 Thai basil leaves cut chiffonade

Drunken Noodles

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 2 –3 cloves garlic minced
  • 1 –2 serrano chilies sliced thin
  • 5 oz 145 g extra-firm tofu in water, drained and sliced into 1-inch (3-cm) cubes
  • ½ medium white onion sliced
  • 3 –4 cups 360–480 g fresh rice noodles (store-bought or homemade from here), separated
  • ½ cup 100 g grape tomatoes, halved
  • 1 cup 24 g Thai basil leaves, loosely packed

Instructions

  • Combine the sauce ingredients in a small bowl, whisking well to dissolve the sugar, then set it aside.
  • Heat the oil over medium-high heat in a medium-sized sauté pan.
  • At the first wisp of white smoke, add the garlic and serrano chilies and sauté until the garlic is light brown.
  • Stir in the diced tofu and onion slices, folding constantly until the tofu starts to brown, 1 to 2 minutes.
  • Add the fresh rice noodles and sauté until the noodles are soft and slightly browned on the edges, about 2 minutes.
  • Add the sauce, tomatoes and basil.
  • Toss them together to combine for 3 to 5 minutes.
  • Make sure the noodles completely absorb the sauce.
  • Divide between two plates and serve hot.
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Course; Noodles
Cuisine; Thailand
Diets; Vegan

Pad Thai Jay

Pad Thai Jay

Vegan Pad Thai Four years ago, my plant-based friends always gave me a hard time because I had never published a vegan Pad Thai recipe. I would sit in the kitchen and doctor a recipe for my plant-based guests, and at last I’ve thoughtfully tested it and put it on paper. I’m glad and honored to finally share this recipe here with you.
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Ingredients

MAKES: 4 SERVINGS

Noodles

  • 8 oz 227 g dry Pad Thai noodles (dry Chantaboon rice stick)

Sauce

  • 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
  • 1 tbsp 15 ml tamarind concentrate
  • 1 tbsp 15 ml fresh lime juice
  • 2 tsp 10 ml unseasoned rice vinegar
  • ¼ cup 55 g palm sugar, brown sugar or white sugar
  • ¼ cup 60 ml water

Pad Thai

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 3 cloves garlic roughly chopped
  • ½ cup 125 g diced savory baked tofu
  • 1½ tbsp 15 g packaged minced sweet pickled turnip
  • 2 tbsp 14 g paprika (optional)
  • 3 –4 scallions cut into 2-inch (5-cm) pieces on the bias
  • ¼ cup 30 g chopped dry-roasted peanuts, divided
  • 1 cup 125 g bean sprouts

Instructions

  • Soak the dry noodles in a large bowl of warm (90°F [32°C]) water for about 1 hour.
  • The noodles will start to absorb water, loosen up and be ready for the pan.
  • After they’ve soaked, drain and set aside.
  • If using fresh noodles, you can just open the package and add them to the pan at the appropriate time.
  • To make the sauce, combine the vegetarian fish sauce or Thai soybean sauce, tamarind concentrate, lime juice, unseasoned rice vinegar, palm sugar and water in a small bowl.
  • Stir well until the sugar dissolves.
  • Set aside.
  • Heat a skillet or wok over high heat for about 1 minute until the pan gets hot.
  • Add the oil and swirl to coat the pan completely.
  • When the pan just starts to smoke, add the garlic and stir for about 5 seconds.
  • Add the tofu and pickled turnip and stir-fry until they begin to get fragrant, about 1 minute.
  • Add the drained noodles and cook for 2 to 3 minutes, until soft.
  • Add the sauce mixture and paprika, if using, and fold everything together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
  • Place the scallions in the center of the noodles, and then spoon some noodles over the scallions to cover and let them steam for 30 seconds.
  • Stir in 3 tablespoons (23 g) of the peanuts.
  • Transfer to a serving plate and garnish with the bean sprouts and remaining peanuts.
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Course; Noodles
Cuisine; Thailand
Diets; Vegetarian

Gang Leung Jay

Gang Leung Jay

Vegan Yellow Curry
Most yellow curries don’t contain shrimp paste as other types do. But read your labels closely to make sure shrimp paste isn’t included. You can use this recipe and substitute your favorite kind of curry paste—or even combinations of different curry pastes—and other types of vegetables and proteins. Vegetarian fish sauce is going to give you a better flavor than regular soy sauce here. It’s worth trying to find it online or in an Asian market.
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Equipment

  • medium saucepan

Ingredients

MAKES: 4 SERVINGS

  • 2 13-oz [384-ml] cans full-fat coconut milk, with 3 tbsp (45 ml) of the cream separated out
  • 2 –3 tbsp 32–48 g vegetarian yellow curry paste
  • 2 kaffir lime leaves cut into a fine chiffonade
  • ½ cup 60 g thinly sliced brown onion
  • ½ cup 20 g roughly chopped Thai sweet basil (whole, including stems)
  • 1 lb 454 g firm tofu, sliced into ¼-inch (6-mm)–thick tiles
  • 1 cup 260 g canned sliced bamboo shoots
  • ½ cup 95 g sliced red bell pepper
  • 2 tsp 10 ml vegetarian fish sauce
  • ½ tsp kosher salt
  • 1 tsp tamarind concentrate
  • 1 tsp palm sugar or brown sugar
  • Cooked jasmine rice for serving (optional)

Instructions

  • In a medium saucepan, warm the 3 tablespoons (45 ml) of thick coconut cream over high heat for about 1 minute.
  • When the cream starts to sizzle, stir the curry paste into the cream as if you were building a roux.
  • Add the lime leaves.
  • Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant.
  • If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving.
  • Cook the paste until it has the consistency of peanut butter.
  • Stir in the onion, basil and remaining coconut milk.
  • Heat until you reach a full rolling boil.
  • Allow the curry to boil for 10 to 15 minutes, or until it reduces by about one-quarter and coats the back of a wooden spoon.
  • Reduce the heat to a simmer.
  • Add the tofu, bamboo shoots, red bell pepper, vegetarian fish sauce, salt, tamarind concentrate and palm sugar.
  • Let this simmer for about 5 more minutes or until the vegetables are cooked.
  • Serve hot over cooked rice.
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Course; Curry
Cuisine; Thailand
Diets; Vegetarian

Tom Kha Jay

Tom Kha Jay

Vegan Coconut Galanga Soup
Making Thai soups plantbased is easy. A lot of people look down on instant vegetable bases andconcentrates, but they are packed with umami and flavor. They all vary slightlyin salt level so you might need to dial in your amounts either to back down thesaltiness or to ramp up the amount of the base to get more savory andsaltiness.
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Ingredients

MAKES: 4 SERVINGS, ABOUT 2 CUPS (480 ML) EACH

  • 8 cups 1.9 L cold water
  • 3 oz 85 g vegetable base paste like Knorr or Minor’s
  • 3 –5 thin slices galanga
  • 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 2 kaffir lime leaves folded in half and twisted
  • 1 –3 fresh Thai chilies split
  • 6 oz 170 g medium firmness tofu in water, drained and cut into 1-inch (3-cm) cubes
  • 1 15-oz [425-g] can straw mushrooms, drained
  • 1 cup 90 g chopped cabbage
  • 1 cup 240 ml full-fat coconut milk
  • 1½ tbsp 22 ml white vinegar
  • 1 tbsp 15 ml fresh lime juice
  • 1½ tsp 7 g kosher salt
  • 1½ tbsp 23 g white sugar
  • Cilantro leaves for garnish

Instructions

  • Pour the water into a 4-quart (3.
  • 8-L) pot over high heat.
  • Bring the water to a boil and whisk in the vegetable base until it is completely dissolved.
  • Reduce the heat to a simmer and place the pieces of galanga, lemongrass, lime leaves and chilies into the pot.
  • Simmer for 30 minutes to make the stock.
  • To finish the soup, stir in the tofu, mushrooms and cabbage and cook until the cabbage softens, about 2 minutes.
  • Stir in the coconut milk, vinegar, lime juice, salt and sugar.
  • Continue stirring until the sugar is dissolved.
  • Taste and adjust any of the flavors if you’d like, then garnish with the cilantro leaves and serve.
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Course; Soup
Cuisine; Thailand
Diets; Vegetarian

Pad See Ew Jay

Pad See Ew Jay

Vegan PadSee Ew
Traditional Thai monksare plant-based eaters, so vegan dishes are nothing new to Thai food. The lackof eggs in this version of pad see ew will make the pan a little sticky, so getyour pan very hot and keep the food moving. Don’t be scared to scrape bits offthe pan as the tofu and noodles are browning so they don’t burn.
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Ingredients

MAKES: 4 SERVINGS

  • 3 tbsp 45 ml Chinese sweet soy sauce
  • 1 tbsp 15 ml vegetarian oyster sauce
  • 3 tbsp 45 ml vegetarian fish sauce or Thai soybean sauce
  • 1 tbsp 15 g white sugar
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 4 oz 112 g firm, unseasoned vacuum-packed tofu, sliced thin
  • 2 cloves garlic minced
  • 1½ cups 150 g broccoli florets
  • 4 cups 480 g fresh rice noodles (store-bought or homemade from here)
  • ½ tsp white pepper

Instructions

  • Combine the Chinese sweet soy sauce, vegetarian oyster sauce, vegetarian fish sauce and sugar in a small bowl, mixing well to dissolve the sugar.
  • Set aside.
  • Heat the oil over high heat in a large skillet for about 1 minute.
  • When you see the first wisps of white smoke, add the tofu and garlic and sauté for about 1 minute, or until the exterior of the tofu is lightly browned on the edges.
  • Make sure to scrape any bits off the pan before they burn.
  • Add the broccoli and noodles, tossing them constantly until the edges of the noodles begin to brown and the broccoli starts to turn dark green, 1 to 2 minutes.
  • Add the sauce and stir constantly to combine for about 3 minutes, until the noodles soak up the sauce and start to crisp slightly on the edges.
  • Sprinkle with white pepper and serve immediately.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegetarian

Krapow Taohu

Krapow Taohu

SpicyBasil Tofu Stir-Fry
This is one of the mostpopular Thai street foods. You can play around with the types of tofu toachieve different textures. Firm tofu packed in water, cut into a small dice,will give you a ground meat experience, while vacuum-packed tofu, thinlysliced, will eat more like sliced meat. Vegetarian oyster sauce exists only inthe Chinese style, so don’t be frustrated if you can’t find Thai vegetarianoyster sauce. Also, don’t be scared to substitute with Italian basil here ifyou can’t find Thai basil.
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Ingredients

MAKES: 4 SERVINGS

  • 2 tbsp 30 ml sweet soy sauce
  • 2 tbsp 30 ml vegetarian oyster sauce
  • 3 tbsp 45 ml Thai soybean sauce
  • 1 tbsp 15 ml vegan Thai sriracha
  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 3 cloves garlic minced
  • 1 –3 fresh serrano or Thai chilies sliced
  • 1 lb 454 g vacuum-packed tofu, cut into large dice
  • 1 medium onion sliced
  • 1 small red bell pepper sliced
  • 1½ cups 9 g Thai basil leaves, stripped from the stem
  • ½ tsp white pepper

Instructions

  • To make the sauce, combine the sweet soy sauce, vegetarian oyster sauce, soybean sauce, and sriracha in a small bowl and set aside.
  • Heat a wok or large skillet over high heat and add the oil.
  • When you see the first wisp of white smoke, add the garlic, chilies and tofu.
  • Cook until the garlic starts to brown, about 30 seconds.
  • Stir in the onion and bell pepper and stir-fry for about 1 minute.
  • Add the reserved sauce to the wok and combine the ingredients thoroughly for about 1 minute.
  • Add the Thai basil leaves and cook until the tofu is thoroughly cooked and the onion is slightly tender.
  • Finish with the white pepper and serve.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegetarian

Pak Boong Fai Dang

Pak Boong Fai Dang

Morning Glory On Fire
This is a fun recipewhere you load all the ingredients on a large platter or quarter sheet pan, getthe wok screaming hot, then dump and stir-fry. In Thailand, there are vendorsthat cook this dish on one side of the street, then hurl it across the streetand catch it with a plate that lands on your table. It’s also called flyingmorning glory for that reason.
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Ingredients

MAKES: 2 SERVINGS

  • ½ lb 226 g morning glory, washed, drained and cut into 3-inch (8-cm) pieces
  • 2 Thai bird chilies minced
  • 2 cloves garlic minced
  • 1 tbsp 20 g yellow soybean paste
  • 1 tbsp 15 ml light soy sauce
  • 2 tbsp 30 ml oyster sauce
  • 2 tsp 10 g white sugar
  • 2 tbsp 30 ml canola or other high-temperature cooking oil

Instructions

  • Place the cut morning glory on a large platter.
  • Then right on top, place the chilies, garlic, yellow bean paste, light soy sauce, oyster sauce and sugar.
  • The idea is that once the pan is hot, you dump the morning glory and seasonings in all at one time and start cooking.
  • Heat a wok or large skillet over high heat for about 1 minute.
  • This is one of the few times I do recommend a wok, about 12 to 14 inches (30 to 36 cm) wide.
  • A large Dutch oven would be great for this dish, too.
  • Add the oil to the pan.
  • When you see wisps of white smoke, carefully dump the morning glory and seasonings into the pan.
  • It might sputter and pop, so be careful.
  • Using two large spoons or large tongs, turn the contents of the pan over every 5 to 10 seconds, until the greens wilt by half and turn bright green, 3 to 4 minutes.
  • Taste and adjust any of the seasonings if you’d like.
  • Serve hot.
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Course; Salad
Cuisine; Thailand
Diets; Vegetarian

Thua Ngok Pad Taohu

Thua Ngok Pad Taohu

Bean Sprouts Stir-Fried With Fried Tofu
Ali and I make thisdish when we want a clean meal. It gives us the vegetables we want and needwhile the tofu also makes it filling. You can make this dish completelyplant-based by using vegetarian oyster sauce.
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Equipment

  • medium skillet

Ingredients

MAKES: 2 SERVINGS

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 1 9-oz [255-g] package fried tofu, cut into ¾-inch (2-cm) cubes
  • 2 large cloves garlic chopped
  • 4 cups 500 g mung bean sprouts or regular bean sprouts
  • 3 scallions cut into 2-inch (5-cm) pieces
  • 2 tbsp 30 ml oyster sauce
  • 1 tbsp 15 ml Thai soybean sauce
  • Dash of white pepper

Instructions

  • Heat a medium skillet over high heat for about 1 minute.
  • Swirl in the oil.
  • When you see wisps of white smoke, toss in the tofu and cook for about 30 seconds, until the tofu warms through and becomes crispy on the edges.
  • Stir in the garlic and sauté for about 20 seconds, until fragrant.
  • Stir in the bean sprouts and scallions and stir-fry for about a minute, until they start to soften and are about half cooked through.
  • Add the oyster sauce and Thai soybean sauce and stir-fry for another minute until all ingredients are combined and well coated.
  • Taste and adjust any of the seasonings if you’d like.
  • Stir in a dash of white pepper and serve hot.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegetarian

Khao Yum

Khao Yum

Thai Yum Rice Salad
Besides being a verygood way to utilize cooked rice, this is also one of those dishes that willsatiate but is still light. I like to add grilled meat or seafood to this tomake it a complete meal. If you can’t find green mango, just use all GrannySmith apples.
Couverts4 SERVINGS
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Ingredients

Dressing

  • 1 shallot finely sliced
  • 1 clove garlic finely chopped
  • 1 –2 fresh Thai chilies thinly sliced
  • ¼ cup 60 ml fish sauce
  • ¼ cup 55 g palm sugar or brown sugar
  • ¼ cup 60 ml fresh lime juice

Salad

  • 3 cups 600 g cooked jasmine rice, chilled
  • 2 cups 300 g matchstick-cut green mango
  • 1 cup 110 g matchstick-cut Granny Smith apple
  • ¼ cup 30 g very thinly sliced red onion
  • ½ cup 46 g mint leaves
  • ¼ cup 4 g cilantro leaves
  • ½ cup 56 g toasted or roasted cashews
  • 2 scallions sliced on the bias
  • 2 tbsp 5 g dried shrimp, ground to a powder in a spice grinder

Instructions

  • Make the dressing by combining all of the dressing ingredients, except the lime juice, in a small saucepan over medium heat.
  • Stir until the sugar is dissolved and the mixture is combined.
  • Transfer to a small bowl and stir in the lime juice.
  • Place the dressing in the fridge and chill until ready to use.
  • Place the jasmine rice, mango and apple in a large mixing bowl.
  • Gently toss for about 30 seconds to combine well without breaking the grains of rice.
  • Add the dressing, onion, mint, cilantro and cashews to the bowl and continue to toss gently until combined.
  • Transfer to plates or a serving bowl and garnish with the scallions and dried shrimp powder.
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Course; Fish / Rice / Salad
Cuisine; Thailand

Yum Pak Boong

Yum Pak Boong

Crispy Morning Glory Salad 
Morning glory, aka pakboong, is a tasty dark leafy green usually used in stir-fries. This is myfavorite way to eat it—lightly battered with a light, tangy coconut dressing.Yes, it’s deep-fried, but because it’s a salad, that means it’s healthy, right?
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Ingredients

MAKES: 4 SERVINGS

Crispy Morning Glory

  • 1½ qt 1.8 L canola or other high-temperature cooking oil
  • 7 oz 200 g morning glory (stalk and leaves), cut into 3-inch (8-cm) pieces
  • 2 cups 250 g cornstarch
  • 1 cup 125 g all-purpose flour
  • 1 tsp baking soda
  • 1½ cups 360 ml ice-cold water

Dressing

  • 2 tbsp 30 ml canola or other high-temperature oil
  • 1 clove garlic finely chopped
  • 1 –3 fresh Thai chilies sliced thin
  • 6 medium shrimp peeled and deveined, sliced in half lengthwise and widthwise
  • 1 shallot finely sliced
  • ¼ cup 60 ml fresh lime juice
  • ¼ cup 60 ml fish sauce
  • ¼ cup 55 g palm sugar or brown sugar
  • 2 tbsp 30 ml full-fat coconut milk

Garnish

  • ½ cup 60 g thinly sliced red onion
  • ¼ cup 30 g peanuts, crushed
  • ¼ cup 4 g cilantro leaves
  • 2 tbsp 10 g store-bought fried shallots

Instructions

  • To make the crispy morning glory, heat the oil in a 4-quart (3.
  • 8-L) Dutch oven to 375°F (190°C).
  • While the oil is heating up, rinse the morning glory and drain in a colander until mostly dry.
  • In a large bowl, whisk together the cornstarch, flour and baking soda.
  • Measure out 1 cup (125 g) of the flour mixture and place it into a separate large bowl for dredging.
  • Whisk the cold water into the remaining flour mixture until a thin pancake batter forms.
  • Dredge the cut and rinsed morning glory in the dredging flour.
  • Place in the batter and coat until a thin layer of the batter forms.
  • Fry the pieces in two to three batches until golden brown and crispy, 2 to 4 minutes for each batch.
  • Drain the morning glory on paper towels or a rack for a minute, then transfer to a large serving plate.
  • To make the dressing, place a medium skillet over medium-high heat and let preheat for 1 minute.
  • Swirl in the oil, then toss in the garlic, chilies and shrimp and sauté until the shrimp are just pink and opaque, 1 to 2 minutes, then turn off the heat.
  • Using the residual heat of the pan, stir in the shallot, lime juice, fish sauce, sugar and coconut milk.
  • Stir until the sugar is dissolved.
  • Taste and adjust the seasoning if you’d like.
  • To serve, arrange the morning glory in the center of the serving plate.
  • At the very last minute before eating, dress the salad with the dressing, keeping the shrimp and shallot pieces on top of the morning glory.
  • Garnish with the red onion, crushed peanuts and cilantro, then sprinkle the store-bought fried shallots on top.
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Course; Salad
Cuisine; Thailand