Better-Than-Takeout Vegan Pad Thai

8 ounces of Pad Thai rice noodles
3 tbsp peanut oil or canola oil
2 garlic cloves
2 scallions
2 bok choy heads
1 hot red chili pepper, chopped
1 red pepper, finely sliced
1 cup bean sprouts
½ cup shredded carrots
1 cup of small broccoli florets
¼ cup unsalted, roasted peanuts, finely chopped


5 tbsp tamarind paste
1-1/2 tbsp soy sauce
2-1/2 tbsp vegan fish sauce or the substitute fish sauce
3 tbsp honey

Substitute fish sauce – bring to a boil and strain:

1-1/2 cups of water
4 grams of shiitake mushrooms
1-1/2 tablespoons of salt
1 tablespoon of soy sauce.

1. Bring medium sauce pan of water to boil and add the rice noodles. Let the noodles sit in water until limp but firm. Typically, 4 to 7 minutes but absolutely check after 5 minutes, and stir after a minute or so to keep the noodles from sticking. It should be slightly undercooked as it will be cooking more during the stir-frying stage. Once done, strain and set aside.

2. Combine the sauce ingredients and set aside. Heat oil in wok or a large frying pan until slightly smoking. Add scallions, garlic and chili pepper just until fragrant. Remove from pan and set aside.

3. Heat 2 tablespoons of oil and add veggies. Start with broccoli for 1-2 minutes and then add the remaining veggies, carrots, red pepper, and bok choy. Veggies should be cooked but still crunchy. Remove from pan and set aside.

4. Heat the remaining 1 tablespoon of oil and add the noodles. Toss for full coverage and add the sauce mixture. Maintain stirring and add the garlic and scallions as well as the veggies until noodles are well mixed. Serve for 2 with lime wedges on the side and chopped peanuts sprinkled on top.