Vegan Chicken & Vegetable Pad Thai Rice Noodles and Silom Thai Market & Vegan Meat GALORE!

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

I have written about my favorite local Thai market, Bangluck, many times.  I have also mention Silom market.   Silom is where I found the vegan beef I used in my Vegan Spicy Szechuan Orange Beef & Wide Rice Noodles – seen just above.   But – while I was impressed with the vegan meat discoveries in the center freezers – somehow – I missed that they have an entire WALL of freezers – stocked to the brim with vegan meat options!  Look at this shit!

They have dozens & dozens of options.  Some are already prepared – like orange or sesame chicken – and some are not.  Huge bags, small bags.  Seafood, beef, pork & chicken.  Just a regular vegan wet dream!  INCREDIBLE find!  Not sure how I missed it all these years.

The store itself is very ghetto and the security guard out front suggests Silom is a front for some other more nefarious industry than peddling soy products.  But still – it is CHOCK full of cheap but exotic rices & sauces & veggies & BIZARRE-looking desserts & bug-based pastes.  Yes – bug.  That story is HERE.  Here are a few more views of the mecca that is Silom.

That is some fine looking jewelry!

Anyway – I love this place & they almost always have Keffir lime leaves which are like a Thai restaurant in a tiny bag.  They smell SO good!

Anyway – I digress – because I used my favorite faux chicken ever – Beyond Meat – in this Pad Thai.  I used the Pad Thai noodles you see above because they were handy at Silom.  You can use some like this or ramen noodles or even regular pasta.

I also used tamarind paste (also from Silom) but it is not critical.  Not critical but it does add authenticity.

If you cannot find the ingredients I used (tamarind paste or the homemade vegan fish sauce) – there are plenty of other options.  I will list a few in the ingredients list.

Vegan Chicken & Vegetable Pad Thai Rice Noodles

serves 2-4 (depending on appetites)

INGREDIENTS

1 lb pad thai (or other) noodles – cooked according to the package

9 oz vegan chicken

2 TBS coconut oil (or other cooking oil)

1 red bell pepper – cut into slivers

2 cups shredded or matchstick carrots

2 garlic cloves – chopped

1-2 red (or green) jalapeno peppers – diced (optional)

1 small head broccoli – cut into florets

1 cup sprouts

GARNISH – cilantro, lime wedges, chopped peanuts (I used crushed almonds)

for the Pad Thai sauce

(double this recipe if you like a heavy sauce on your noodles)

3 TBS of brown sugar (more if you like a sweeter Pad Thai)

1/4 cup liquid aminos (or soy sauce or tamari)

2 TBS rice vinegar

2 TBS lime juice

2 garlic cloves – minced

1 TBS chili paste –  sambal oelek (or sriracha if you cannot find chili paste) – OPTIONAL

1 TBS tamarind paste (or tomato paste or peanut butter – each will be very different but still tasty)

2 TBS homemade vegan fish sauce (or just more soy sauce)

DIRECTIONS

Prepare the noodles & set aside.

Either whisk the sauce ingredients together or warm them on a stove until the sugar dissolves.

Heat the oil in a large saute pan.  Add the red bell, sprouts, broccoli & carrots & saute until tender but not soggy.  Add chicken & garlic & combine for one minute.  Add noodles & sauce (if you doubled the sauce recipe, add it incrementally until you have a ratio that suits you).  Combine & heat through.

Serve with peanuts, cilantro & lime wedges.

Vegan Spicy Thai Basil Chicken (Pad Kra Pao Gai)

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Here is another quick & easy one.  None of the ingredients are particularly exotic.  Though holy basil is the authentic basil to use in this dish – I could not find it – so I used Thai sweet basil.  You can use regular basil if Thai basil is unavailable to you.  I used the bird’s eye chilies seen below but serrano or jalapeno peppers would also work.

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Vegan Spicy Thai Basil Chicken (Pad Kra Pao Gai)

serves 2 with rice

INGREDIENTS

9-12 oz vegan chicken (I used Beyond Meat) – thawed

1-5 garlic cloves (I used 5) – crushed

1-3 Thai (or other) chili peppers (Thai chilies are very hot – and you might want to pick around them when eating this dish) – chopped

1 TBS olive oil

1 TBS vegan oyster or mushroom favored sauce

1/2 tsp light soy sauce

1 tsp kecap manis (dark, sweet soy sauce) or 1/2 tsp sugar

1 TBS vegan hoisin sauce

1 packed cup fresh basil

1 cup water with 1 TBS cornstarch whisked into it

Cooked rice for 2

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DIRECTIONS

Muddle the garlic & chili to release their flavors and chop the chicken.

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Heat the oil in a saute pan & add the chili garlic mixture.  Sizzle for about one minute & add the chicken, light & sweet soy sauces, oyster/mushroom sauce & hoisin.  Mix it together & add the water/cornstarch mixture.  Cook until it boils down to a nice, thick sauce.  Add water if it gets too thick.  Just before serving – add the basil.  Serve with rice.

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Spicy Chicken Pad See Ew with Collard Greens and Sweet Thai Basil (Vegetarian – Vegan – or Not)

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This dish is pretty simple to whip up – assuming you can find a few of the more exotic ingredients.  Fresh, wide rice noodles are ideal.  They come like this at some Asian markets (I get mine at Bangluck in Hollywood).

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That warning on the package about the 4 hour shelf-life is bizarre – as Bangluck stores some of them in the refrigerated section but other packages are on shelves by the produce.  Anyway – I have eaten them many times & I am still alive – so there is that.

These really are best but dried ones would do in a pinch.  Even another rice noodle would work but you want them as substantial as possible because even these thicker guys get fragile & can turn to mush, if you are not careful.  If that happens, by the way, if you end up with mush – eat it anyway!  It won’t look pretty but it will taste the same!

I also bought this sweet soy sauce there – as well as the sweet Thai basil & those Thai chilies.

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Regular basil & serrano peppers (or jalapeno) can be used if these Thai versions are too hard for you to find.  Sweet soy sauce can be made at home with regular soy sauce & brown sugar.   That link leads to one recipe or you could Google for others.

This recipe can be made with no meat (vegan or otherwise) or real meat.  You can use the eggs – or not.  There are vegetarian oyster sauces.  Actually – I saw one labeled vegetarian – but it was vegan.  Asian mushroom sauces work as substitutes, too.

Again – this is really easy to prepare & can be ready in 15 minutes – once you have assembled the ingredients.

I used collard greens because I had them.   Traditionally, a Chinese broccoli is used and I think that is better than collard greens – only because the collards were a lot thicker & occasionally bitter.  But if collard greens are your thing – go for it!  Or use regular broccoli.  Or any other veggies.  Who’s gonna narc on you?

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I used vegan chicken.  Beyond Meat is my favorite brand – though I had some other stuff around that needed to be used – so it is not Beyond Meat in these photos – but I wish it were!  🙂

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In one final note – I find traditional pad see ew a bit too sweet & not nearly spicy enough.  My favorite dish of this ilk is the old #7 (now #36) from my favorite Thai place – Torung.  I wrote a whole blog about it – HERE.  Below is an image of the Torung dish – Torung Special Noodles – as they call them

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There is nothing sweet about these Torung noodles and when I make this pad see ew in the future, I will use less of the sweet ingredients.  But know this – I WILL make it again!

Spicy Chicken Pad See Ew with Collard Greens and Sweet Thai Basil (Vegetarian – Vegan – or Not)

serves 4 very easily

INGREDIENTS

2 lbs wide flat rice noodles (preferably fresh but dried will do)

9 oz vegan (or real) chicken

12 oz collard greens (or Chinese broccoli or other greens) – deveined (if you bought the leaves whole) and chopped (mine came chopped – veins in)

2 TBS coconut oil (or olive oil)

8 garlic cloves – peeled but whole

3 eggs – whisked (optional)-  skip these if you are vegan

2-4 Thai chilies (or 1-2 serranos or jalapenos) – whole with the stem on but split in half below the stem (I used 4 & the dish was still only moderately spicy)

1 packed cup sweet (or spicy) Thai basil (or any fresh basil)

1-2 TBS sambal oelek (optional – use more or less – according to your heat tolerance)

Extra basil & maybe cut up limes – as garnish

for the sauce

3 TBS oyster (or mushroom) sauce (whichever version fits your diet)

1 TBS low sodium soy sauce

1-2 TBS sweet soy sauce (more for a sweeter dish – but even with 2 TBS it is not overly sweet)

3 TBS rice vinegar

1 tsp sugar (optional – and I would leave this out in the future)

1 TBS water

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DIRECTIONS

If you found fresh noodles, put them in a bowl of water & carefully separate them.  Drain in a colander & set aside.

If using dried noodles – cook & set aside in a bowl of cold water.  Drain before using.

Whisk the sauce together & set aside.

Heat the oil over high heat & add the whole garlic & split chilies.  When the garlic just starts to turn golden – add the vegan (or real) chicken & cook through & let the outside get a bit seared.

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With a slotted spoon, put everything (chicken, garlic & peppers) aside on a plate.  Add more oil if you need to – though I did not need to.  If you used real chicken – I doubt you will need to add oil.  Lower heat to medium & add the greens.

Saute until wilted.  Collard greens can be stubborn so I turned the heat to high & added 1/2 cup water & sorta steamed them soft.

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Reduce heat to low & gently add the noodles & sauce.  My noodles had re-clumped a bit but adding the sauce & teasing them a bit with a fork broke them up again.  Be delicate – in an effort to keep the noodles long & in tact.

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Once you’ve gotten the noodles & greens incorporated with the sauce – add the cooked chicken & stir it in.  Try to be careful at each stage to keep your noodles in tact.

Whisk your eggs – if you are using them – & push the noodles to one side of the pan.  Raise the heat to high for a minute & then add the eggs & scramble them on the side.  Once they are pretty much done – incorporate them into the noodles.  Vegans, obviously, skip this step.

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Add the sambal oelek (or other hot sauce – like sriracha) and the fresh basil.  Stir it in.  It is ready when everything is heated through & the egg and/or noodles begin to get a tiny bit of char – or browning – on the edges.  Or whenever you think it looks ready to go.  Just try to be kind to those noodles.

Serve it up with maybe lime wedges, extra basil, hot sauce or ground pepper.  See?  Easy!  Oh!  And do not eat those chilies!  Unless you are truly prepared for the result – because they are hot!

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