All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is pretty spicy & quite delicious and, due to the tamarind, has a very different flavor from most of the other Asian vegan chicken dishes I have posted. I used the tamarind paste below which looks like thick tar.
This made my Pad Thai sauce inky & thick & somewhat hard to photograph – lemme tell you. You might want to use a thinner type – like below –
or tamarind juice or – if tamarind is to exotic for your market – substitute 1) a TBS vegan Worcestershire sauce mixed with a few TBS tomato paste or 2) 1/4 cup orange juice mixed with 2 tablespoons lime juice or look HERE for other ideas. OR – in a real pinch – buy some jarred or other pre-made Pad Thai sauce.
This is easy-peasy & could be made with real chicken but Beyond Meat makes such a wonderful vegan one – why not try it out? Just once?
Spicy Vegan Chicken in Pad Thai Sauce
9 oz vegan chicken – cut into cubes
1/2 cup vegetable stock
1 TBS sriracha
1 jalapeno – diced (seeded – if you are sensitive to spices)
2 TBS hoisin sauce (optional)
2 TBS tamarind
3 TBS soy sauce (or fish sauce if you are not vegetarian)
1 TBS vegetarian or oyster flavored sauce
1 TBS soy sauce
2 TBS rice vinegar
1 TBS white sugar
2 TBS brown sugar
4 garlic cloves – minced
Possible garnish: chopped cashews or peanuts, chopped purple cabbage, grated carrots, chopped scallions, lime wedges, cilantro
Basically – put all the ingredients (except the chicken & garnish) in a pot, whisk together & boil until it reduces by 1/3. Add the chicken to it & heat through.
Serve over rice (or cauliflower rice) and maybe green beans garnish as you please. Then settle down & watch the video below of me reading from my book – Bathing & the Single Girl – at Vroman’s last month!
The top video there is trailer for my novel. The second is me reading from it a while back – at Vroman’s.