Well, I am keeping Pad Thai as authentic as it should be… This is the recipe that I veganized:
Vegan Pad Thai
Preparation and cooking time: 1 to 1.5 hours
Servings: 4 to 5
1/2 cup nori seaweed
3/4 cup water
1 tablespoon grape seed oil
3 Chinese mahogany/toona leaves, minced
1/2 cup coconut sugar
1/4 cup tamarind sauce OR dried preserved tamarind
1/4 cup soy sauce
1/4 cup grape seed oil
16 oz. rice noodle
1/4 cup dried shredded daikon OR wet preserved daikon (not the Japanese one! It’s called 蘿蔔乾 , luo buo gan, “dried daikon”, you could find some at Chinese markets and Korean markets)
1/4 cup red peppers
1/2 cup crushed peanuts
1 cup mung bean sprouts
16 oz. fried tofu (in my case, I fried the tofu myself)
4 Chinese mahogany/toona leaves, julienned
Prior to making anything, soak the dried daikon in water if you are using the dried daikon, and also soak the rice noodles in water for at least 15 minutes before using it.
Make a nori seaweed vegetable stock (similar to this one) by boiling the nori seaweed in water, after reaching boiling, simmer the nori seaweed for 30 minutes or more.
After finishing the stock, start heating a pan and the oil. Sauté the Chinese mahogany/toona leaves for several seconds.
Add in the coconut sugar, tamarind sauce, nori seaweed vegetable stock, soy sauce, preserved daikon or soaked daikon.
Cover and cook for 15 minutes at medium heat, make sure the coconut sugar is melted and the preserved tamarind is soft.
Heat a big pan and oil.
Put the rice noodles in and stir-fry them for a minute.
Mix in the daikon pieces and Pad Thai sauce, stir-fry for several seconds.
Mix in the red peppers and crushed peanuts.
Mix in the fried tofu and Chinese mahogany/toona and stir-fry for a minute.