All Photos © Christine Elise McCarthy 2017
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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.
