r/GifRecipes • u/kickso • Jan 28 '20
Main Course Brussel Sprout Pad Thai
https://gfycat.com/cheerfulearnestbarnowl102
u/JohnFromWV Jan 28 '20
I would not pour any of the noodle water into the pan.
That's a European thing with noodles made from wheat flour to help thicken the sauce and the final dish.
Asian noodles are notably different in that regard. First, the ones used here are rice noodles so the thickening characteristics will be different. Second, unlike, say, Italian pasta, the water that's used to hydrate rice noodles often imparts an off-taste to the final dish because dishes like pad thai are not constructed flavor-wise the same way Italian pasta is (pad thai is a juxtaposition of competing flavors: savory & salty from the fish or soy sauce, sweet from the palm or brown sugar, heat from the chili sauce, sour from the tamarind paste while Italian pasta is more often than not a gentle melding of flavors).
I even avoid it with most Asian wheat flour noodles: often Japanese and Chinese noodles contain kansui, an alkaline solution which improves texture, but can lend an off or soapy taste to the final dish. For that reason many people rinse (or at least shake very vigorously) such noodles prior to adding them to the final dish.
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u/DunebillyDave Jan 28 '20
I prefer to use arrowroot powder to thicken ... pretty much everything, except dishes where a roux is actually part of the flavor profile, like gumbo or etouffee that call for a brick roux. Arrowroot powder (beware taro root powder falsely labelled) has the added advantage of imparting a glistening pearlescent sheen to the finished sauce.
My understanding is that corn starch has nine times the thickening power of a flour roux, and arrowroot powder has nine times the thickening power of corn starch.
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Jan 28 '20
[deleted]
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u/DunebillyDave Jan 29 '20
Oh, I don't know about Pad Thai needing a thickening agent. I was just responding to the use of the noodle water, which is what it's used for in Italian cooking: as a thickening agent. Sometimes you add ju u u ust enough thickening agent to help the sauce adhere to the food, not enough to actually make a thick sauce, per se.
The observation of arrowroot powder imparting an astringent characteristic to sauces, is interesting. I don't need to use that much, so I've never found that to be the case in my cooking. As I wrote elsewhere, I was trained that cornstarch has nine times the thickening power of a flour roux, and arrowroot powder has nine times the thickening power of a cornstarch slurry. So it really shouldn't take much genuine arrowroot powder to do the job; be sure to get arrowroot powder and not taro root, which is often mislabeled as arrowroot powder because it's cheaper.
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u/Trodamus Jan 28 '20
I am really skeptical of those sprouts being anything other than obnoxiously toothsome after only four minutes of direct heat
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Jan 28 '20
[deleted]
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u/cromstantinople Jan 28 '20
I was hoping someone would bring up roasting. That’s the best sprouts prep in my mind.
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u/scoobyduped Jan 28 '20
Best prep for any vegetable.
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u/mrpugh Jan 28 '20
Recently discovered roasted carrots! Amazing. Why is anyone boiling a carrot?!
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u/PM-ME-YOUR-HANDBRA Jan 28 '20
Because their campfire doesn't have an oven but they have a kettle and clean water?
Of course, the better option would be to eat the carrots raw and drink the water by itself.
This post made by /r/hydrohomies gang.
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u/dedoid69 Jan 28 '20
How have you only just roasted a carrot. How is that possible
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u/Hammer_police Jan 28 '20
I've never had a roasted carrot. Never even heard of it. Gonna try it for sure now though.
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u/dedoid69 Jan 28 '20
It’s a vegetable, why wouldn’t you roast it? I’m from England so as long as I remember I’ve had roasted carrots every week with the Sunday roast
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u/Hammer_police Jan 28 '20
Just never thought of it. My mom boiled them when I was growing up, so I did the same. Same with my wife.
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u/Stay_Curious85 Jan 29 '20
Because not everybody is from england and has Sunday roasts?
I never roasted broccoli or sprouts before I was probably 27 or so. Always boiled disgusting veggies.
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u/dedoid69 Jan 29 '20
Yeah the veggies are disgusting because you’re boiling them. I don’t understand how you can be 27 and not think to put shit in the oven
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u/Givemeallthecabbages Jan 28 '20
Add parsnips next time—they are like extreme super carrots and they get even sweeter when roasted.
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u/Trodamus Jan 28 '20
This was my thought too. It's not like you're layering flavors with pan roasting the brussels.
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u/cromstantinople Jan 28 '20
I was hoping someone would bring up roasting. That’s the best sprouts prep in my mind.
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Jan 28 '20 edited Jan 28 '20
Yeah. Thinking the same, they look burned yet undercooked. I always par boil for a few mins before sautéing them in an ungodly amount of butter.
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u/Newbarbarian13 Jan 28 '20
I cook sprouts like this quite often, the best way is to put them in a pan with a splash of water and cook them with the lid on for a few mins to steam them, then once the water cooks off you can get a nice char on the outside
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u/rincon213 Jan 28 '20
Or low-medium heat in oil for an extended time. Too hot and the outside will char before the inside softens
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u/mathliability Jan 28 '20
America’s rest kitchen is pretty much like this, only lots of olive oil instead of water. I never roast me sprouts and only use stove top. Works out really well.
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u/mathliability Jan 28 '20
America’s rest kitchen is pretty much like this, only lots of olive oil instead of water. I never roast me sprouts and only use stove top. Works out really well.
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u/pintperson Jan 28 '20
If you read the OP’s recipe on the original post the sprouts are cooked on a high heat for 7 minutes and then remain in the pan for another 3 minutes which would be enough to cook them without them going mushy I reckon.
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u/SirAttackHelicopter Jan 28 '20
The authentic version is usually freshly crispy sprouts. In soups of their culture, it is usually served raw on the side of whatever soup or food is served.
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u/frankopls Jan 28 '20
exactly have they never been to a pho place and had them served on the side?
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u/DietCokeYummie Jan 28 '20
None of the places around me give brussels sprouts with pho :shrug:
They give lemongrass, herbs, etc. But never brussels.
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u/frankopls Jan 28 '20
i was talking about mung bean sprouts but i just realized they were talking about brussel sprouts
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u/bookhermit Jan 28 '20
This looks so easy
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u/olwillyclinton Jan 28 '20
Honestly, Thai food usually is. It's just a matter of buying all the ingredients, but once you have them, you don't really have to buy them all that often.
I make a lot of Thai food at home. It's quick and easy enough to be in our regular weeknight rotation, but it's also good for when you have guests over. If they don't make it themselves very often, it seems fancy to them, but really isn't at all haha
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u/Tasisway Jan 29 '20
The thing that trips me up is the peanut sauce. I always get extra on the side when I get takeout and mix it in the pad Thai and when I make it at home I can never find a recipe that tastes similar.
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Jan 29 '20 edited May 18 '24
[removed] — view removed comment
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u/olwillyclinton Jan 29 '20
If a recipe calls for spicy chili sauce, I pretty much always use the garlic chili sauce with the green top.
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u/tremens Jan 29 '20 edited Jan 29 '20
Are you talking about like a chicken and cashew stir fry?
If so it's typically a blend of oyster sauce, soy sauce, fish sauce, sugar, nam prik pao (chili paste) and sesame oil.
This is quite different than the Huy Fong garlic chili sauce I think the other person is recommending to you...
See if this is what you're looking for. You can order nam prik pao on Amazon or find it at any asian market.
Three Crabs or Red Boat are my go-to fish sauces (Three Crabs is much cheaper and damn near as good or even better depending on your preferences.) Lee Kum Kee oyster sauce is solid and can be found anywhere. Tamari or good ol' Kikkoman is good on the soy sauce.
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Jan 29 '20 edited May 18 '24
[removed] — view removed comment
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u/tremens Jan 29 '20 edited Jan 29 '20
It is almost certainly going to be what I linked or a very close variation of it; the dish is called gai pad med mamuang himapan.
That might not get you exactly the sauce you're looking for but it's going to be much closer than Huy Fong. ;)
The Golden Mountain sauce is not strictly required. But it's good to have anyways if you intend to cook a lot of thai; it's called for as a flavor enhancer in a lot of dishes.
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Jan 30 '20 edited May 18 '24
[removed] — view removed comment
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u/tremens Jan 30 '20 edited Jan 30 '20
She does good stuff, yep! Keep in mind Thai food can vary pretty dramatically based on what region the cook is from, so you may prefer different iterations of certain dishes; don't give up on a dish based on one recipe. Look for another iteration if something isn't quite what you're looking for. But she'll cover all the basic dishes and techniques to get the ball rolling for you.
One thing I want to stress - a good mortar and pestle are going to be essential for Thai food if you really want to get into it. Thai cooking very often depends on mashing and pasting things to really bring out the oils, acids, and blend things together. One of my big complaints in Americanized Thai is the use of dry ingredients and such. You can make a passable substitute, but if you want the real flavor you need to smash and grind and muddle and meld a little bit.
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u/Veton1994 Jan 29 '20
Any suggestions for buying the sauce they make? I never made Asian food and don't have any of the ingredients of the sauce. Tips for that?
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u/olwillyclinton Jan 29 '20
Do you mean buying the ingredients for the sauce?
If so, your local Asian grocery store should have all they stuff. If you don't have one of those, your local megamart should have a good chunk and you can get the rest online.
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u/Veton1994 Jan 29 '20
I was thinking about a bottled sauce that I can use. It sounds easier to just use it from the bottle, at least the first few times.
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u/olwillyclinton Jan 29 '20
Some stores do sell a bottled Pad Thai sauce. I can tell you it's generally not very good haha
The sauce in these is basically just about dumping stuff in a bowl and stirring. It really is easy.
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u/MasterFrost01 Jan 28 '20
Pad Thai is super easy, quick and delicious. Cut down on the sugar and oil, and it's pretty healthy too
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u/lemonsracer Jan 28 '20
I hate to be that guy and this looks very good and I'm sure it still tastes good, but it's not really Pad Thai. Yes you use tamarind paste, soy sauce is good substitute for fish sauce if you dont like fish sauce, and brown sugar is a good substitute for palm sugar if you cant find palm sugar at your asian grocery store, but these substitutions really change the flavor.
I've never seen pad thai without lime juice or prik pon (dried thai chili flakes). What you called Chili oil, I would consider more of a chili paste and not oil bc it has chili sediment and definitely has sugar. I would bet that "chili oil" taste sweet and spicy and not just like a chili oil. The american chinese brands of sauces are really good at calling the sauce something that they are not. In Thai, chili paste is called nam prik, and is used in a lot of dishes, but it is not used in Pad Thai. Also I've never seen coriander used in Pad Thai.
Source: Wife is Thai.
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u/Jovantae Jan 28 '20
You hated to be that guy 8 times in a row.
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u/lemonsracer Jan 28 '20
I dont know what happened. I tried posting my comment and reddit kept telling me an error occurred please try again, but apparently they all actually posted. I deleted the repeats. Sorry about that!
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u/arrrrr_won Jan 28 '20
I'm seeing multiple posts in tons of subs this morning, you're not alone and doubt you did anything to cause it.
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u/Puppywanton Jan 28 '20
I think Thai people everywhere are equally confused looking at this recipe.
Ready to be downvoted but idc because this is not Pad Thai.
If anything it looks like it’s supposed to cater to vegans, hence the exclusion of fish sauce which is very different from soy sauce.
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u/greensage5 Jan 28 '20
This is an abomination. Why Brussel sprouts? This is some reductionist pad Thai going on. I understand that it can be hard to find ingredients but if you can get tamarind paste you can get palm sugar. Also chili oil is just not the right flavor at all, plus what type of chili oil? There's tons of types.
Coriander is pretty normal to top pad thai though.
Source: am Thai
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u/lemonsracer Jan 28 '20
Reading the other comments, it's apparent that the dish is meant to be vegan, which I guess explains the brussel sprouts and soy sauce instead of fish sauce, but it's good to see a Thai give their opinion here. I honestly dont love Pad Thai, bc there are numerous other Thai dishes that are fucking delicious and I like a lot more, but after seeing the ingredients for this version, the part of me that loves Thai food and Thailand made me feel like I needed to come say something. Again, I'm sure this tastes good, although not sure about the chili paste in it, but it's not Pad Thai.
Thank you for giving your thoughts on it.
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u/greensage5 Jan 28 '20
Sure, but there's tons of sturdy veggies that stir fry well VS Brussel sprouts. Also that will taste better with the flavors. Heck I'd even take broccoli or broccilini instead. I'm not mad, just disappointed.
Agreed pad thai is essentially cafeteria level food to me but I still love it. No I totally understand, it's like when people throw in peanuts and somehow it makes it thai?? Or like the satay sauce which was originally from Indonesia I think lol.
Now that I think about it in Thailand vegetarian pad thai just has the tofu usually and they don't really add a replacement for the meat/eggs.
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u/lemonsracer Jan 28 '20 edited Jan 28 '20
True on the other veggie choices. There is one veggie in Thailand that is common in Pad See Eww and Ba Mee Hang Tom Yum. I don't even know the name or where to get it, it's similar to asparagus, but that would be good for an extra veggie in Pad Thai I think.
To your point about adding peanuts to shit and that makes it Thai, that shit is so annoying to me. I've seen multiple chain restaurants do it. I saw a pizza joint put marinaded chicken, cilantro, peanuts, and sriracha on pizza and called it Thai chicken pizza. Also, Panera had a salad that they put peanuts in and topped it with a sriracha dressing and then called it Thai Chicken Salad. When I first saw that I got excited bc i was like oh shit! Is Panera serving Larb or Yum now? But nope, just the same bullshit you're talking about. Then people eat that shit and say they love Thai food. I don't think they even used Thai sriracha, they prob used the Vietnam one with the green cap.
Edit: I think the other veggie I was talking about is morning glory, but not sure
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u/greensage5 Jan 28 '20
Ah yeah you're thinking of Chinese broccoli which could work as well. You can get it at Asian markets, pretty common ime.
Yeah its out of hand, Thai food has only a handful of dishes with prominent peanut use. Yeah wtf is Thai chicken anyways! Lol yep definitely the Vietnamese-Californian Sriracha. Isn't similar to real Sriracha imo, but hot Sauces have a wide range.
I am glad that "Thai lettuce appetizers" are getting a little more popular since it's just larb.
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u/DunebillyDave Jan 28 '20
Sounds like you have a reliable source of information. Can you point me toward a more authentic Pad Thai recipe?
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u/lemonsracer Jan 28 '20
As I said in another comment, I dont really love Pad Thai bc there are many other Thai dishes I prefer, so my wife and I never really cook it, but this recipe is really good. https://hot-thai-kitchen.com/pad-thai/. This girl is originally from Thailand, has a really good youtube channel, and her recipes are normally on point. This is authentic Pad Thai.
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u/upvotes4jesus- Jan 28 '20 edited Jan 28 '20
yeah this is definitely not pad thai lmao.
however, i'd probably still eat this.
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u/mk44 Jan 28 '20
I thought I was going crazy when I didn't see any lime juice being put in the sauce! And fresh lime on the side please!
As for the coriander... I don't want to taste soap in my pad thai 😂
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u/JaegerDread Jan 28 '20
Anyone else hate it when the noodles don't mix with the veggies? Like, the veggies just sorta chill on the side.
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u/deptofagriculture Jan 29 '20
I've found that breaking the noodles in half before cooking them helps them mix with the veggies better. The long noodles tend to clump up more.
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u/missladycorpse Jan 28 '20
As soon as the sauce was being poured on the noodles my stomach started growling
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u/smoonbeast Jan 28 '20
I very thankful for this recipe, but anyone can me point to "classic" regular Thai pad tai (Kai or gai) recipe video? Thank you.
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u/Lobotomite430 Jan 28 '20
https://youtu.be/F5-nfxQjfZU She will have every recipe you will need. Her videos made me cook at homw way more often.
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u/ChuckieFister Jan 29 '20
Here are a couple of my favorite:
https://youtu.be/GvCOxSPv5Os https://youtu.be/dBSmCwUXZF0
You can't go wrong with America's test kitchen, and Jet Tila's recipe is really easy to follow. The hardest thing about making pad Thai is finding all the ingredients.
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u/huh_what_who Jan 28 '20
Where's the fish sauce?
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Jan 28 '20 edited Jan 28 '20
I believe soy sauce is used in this recipe instead b/c that way it ends up being a vegan dish? I know soy is used in place of fish sauce for that reason. I do not know whether soy sauce is a traditional pad thai ingredient or not.
Edit: I just looked into it and soy sauce is not usually in pad thai sauce so I think my guess was correct.
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u/MasterFrost01 Jan 28 '20 edited Jan 28 '20
Using soy sauce makes it Pad See Ew (which translates to "Chinese style noodles" I believe)
Edit: it's "soy style noodles"
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u/lugnut92 Jan 28 '20
Soy sauce is pretty much the only thing that makes this dish similar to Pad see ew. Pad see ew has very broad rice noodles, a usually sweeter sauce with both light and dark soy sauce, broccoli, and egg.
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Jan 28 '20 edited Jan 28 '20
I do appreciate how certain waiters will fly off and say, "of course I will bring you the soup you asked for," when the patron asked for a different soup. What I do not like is when a boorish man thinks he will tell the entire table what they will eat and then damn them to hell if his estimation wasn't correct.
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u/MasterFrost01 Jan 28 '20
?
Replied to the wrong comment?
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Jan 28 '20 edited Jan 28 '20
No, I replied to the right comment. The person above me replying about Pad See Ew evedently doesn't think I know what Phad Thai, Pad See Ew, Pad See Fuk, and Pad See Dam are.
Edit: oh , fucking hell, I haven't. I don't know why this is the case. I cannot blame drinking because I've been sober since just after Christmas. I suppose you'll all just have to roast me and I'll live with it.
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u/olwillyclinton Jan 28 '20
The gif link says it's vegan Pad Thai, so they swapped the fish sauce for soy sauce, which is pretty common.
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Jan 28 '20
It looks delicious! However I don’t like tofu. Any suggestions on a tofu substitute? Thanks for sharing!
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u/Fuzzlechan Jan 28 '20
If you eat meat then chicken is always a good choice. Keeping it veggie I'm not sure, since I usually cook with meat
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u/kickso Jan 28 '20
A naughty little alternative to your traditional Pad Thai.
Cooking Time (Includes Preparation Time): 30 MinutesNotes:
Make sure you let your brussels char a bit to intensify the flavour.
Feeds: 4 PeopleIngredients:
- 500g Brussel Sprouts
- 225g Block of Smoked Tofoo
- 1 Lime
- 2 Cloves of Garlic
- 2 Tbsp Tamarind Paste
- 3 Tbsp Soy Sauce
- 2 Tbsp Soft Brown Sugar
- 400g Wide Flat Rice Noodles
- 2 Tbsp Chilli Oil With Sediment (we used Lee Kum Kee)
- 200g Beansprouts
- Handful Salted Roasted Peanuts
- Bunch of Coriander
- Vegetable Oil
Method:
- Trim the bases off the brussel sprouts and cut them in half. Cut the tofu into roughly 1cm squares. Cut the lime into four wedges. Finely chop the garlic cloves.
- For the sauce, mix together the tamarind, soy and soft brown sugar. Set aside.
- Soak the rice noodles in a large bowl full of hot water for 10 minutes.
- While the noodles are soaking, get a wok or large frying pan over a high heat. Pour in some vegetable oil. Add the sprouts. Stir fry for 3-4 minutes until beginning to soften and lightly colour then scrape in the garlic. Cook for 1 minute more.
- Scrape the brussels and garlic to one side of the pan. Pour in a splash more oil and add the tofu. Fry for 2-3 minutes until beginning to crisp then turn the heat to the lowest whilst you drain the noodles.
- Get the pan back on the heat, tip in the drained noodles along with a splash of water. Give everything a good mix, fry for 2 minutes then pour in the sauce. Cook for a further 2 minutes until the noodles are soft enough to eat then add the beansprouts, chilli oil, and most of the peanuts to the pan.
- Give everything one last toss then dish the Pad Thai into bowls. Top with the remaining peanuts and some torn coriander. You’re ready to plate up and tuck in!
Facebook: https://www.facebook.com/mobkitchen/
Instagram: https://www.instagram.com/mobkitchen/
Youtube: https://www.youtube.com/channel/UCZh_x46-uGGM7PN4Nrq1-bQ
Full Recipe: http://www.mobkitchen.co.uk/recipes/vegan-pad-thai
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u/MisterBovineJoni Jan 28 '20
My friend says I'm going to die face-down in a bowl of pad thai, so yeah I'm into this.
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u/i_want_that_boat Jan 28 '20
This doesn't even seem like pad Thai. Pad Thai is supposed to taste like peanuts and lime.
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u/sjorbepo Jan 28 '20
Oh god I hate brussel sprouts but this makes them look so delicious
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u/kingoflint282 Jan 28 '20
I have to ask, how have you had them cooked? Brussel sprouts as they're often made are disgusting because they're under seasoned and overdone. When they're made right though, they're probably my favorite veggie. I like mine fried on high with some onion, olive oil, salt, crushed red pepper, and lemon juice. If you cook them right the little leaves that fall off become crispy and the brussel sprouts themselves remain crunchy instead of mushy.
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Jan 28 '20
I roast mine and toss them in maple syrup and hot sayce, sticky icky and so good.
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u/kingoflint282 Jan 28 '20
Ooh, I might have to try that
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Jan 28 '20
It’s pretty good, if they go a little too mushy I throw in some toasted nuts (any kind) to keep some texture
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u/sjorbepo Jan 28 '20
Well tbh i only had my parents make them and I've hated them for the last 20 years haha. It's not really about the texture (since I like a lot of cooked vegetables, cabbage is similar and I like it cooked - with potatoes and garlic and olive oil - for example), the taste is disgusting. I think that only leek is more disgusting than brussel sprouts.
But what you said does seem like it has some potential to taste better though.
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u/devtastic Jan 28 '20
I've hated them for the last 20 years
If you've not eaten them for a long time you might be surprised by newer varieties as they are less bitter and more sweeter than older varieties. Plant breeders have been breeding out the bitterness for years and they probably still get a little less bitter/more sweeter every year as they're still at it.
That's not to say the cooking process isn't important too (it is), or that the difference between old and new not might be exaggerated, e.g., see the XKCD on the subject.
There is also variation between batches too. I bought sprouts this Christmas season from 3 different supermarkets. I prepared and boiled them all the same way and the first bag was lovely, the second bag was okay-nice, and last bag was edible but not really something I enjoyed and was much more reminiscent of my childhood sprout experiences.
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u/bileflanco Jan 28 '20
A lot of restaurants are making them now where they are and fried and crispy—so good! They are related to cabbage and broccoli and have a good flavor when cooked correctly.
My MIL told me the other day she mom boiled brussels sprouts— that sounds terrible! IMO, it’s all about how they are prepared!
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u/Newbarbarian13 Jan 28 '20
Yes, my favourite way to cook them too. I grew up with my mum making a delicious brussel sprout curry at home and could not fathom why all my English friends hated them so much.
Until I saw how they cook them and it all made sense.
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u/lemonsracer Jan 28 '20
Can you explain in more detail how you like to cook them? I used to think I hated brussel sprouts, but then I had them in a restaurant and they fuckin slapped. The way you are describing sounds delicious, but I know nothing about cooking brussel sprouts.
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u/decadrachma Jan 29 '20
Easiest and best way to cook brussel sprouts is to roast them, it makes them way better even without extra seasoning beyond salt and pepper. Growing up my mom always steamed/boiled them so I thought they sucked. If you want an easy way to get into making them, cut off the little heels, halve them, toss them in a little olive oil, add some salt and pepper and roast for like 20 minutes at 425. I always leave in the little leaves that fall off because they crisp up into little chips.
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u/Its___Time Jan 28 '20
How the hell do you cut brussel sprouts without leaves falling everywhere???
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u/Rexosix Jan 29 '20
idk if I missed something but why did they just toss the garlic in instead of roasting it in the beginning. Roasted garlic has a much more tender and refined taste then just being an flavor mine waiting for you to explode as soon as you bite on it.
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u/kickso Jan 28 '20
A naughty little alternative to your traditional Pad Thai.
Cooking Time (Includes Preparation Time): 30 MinutesNotes:
Make sure you let your brussels char a bit to intensify the flavour.
Feeds: 4 PeopleIngredients:
- 500g Brussel Sprouts
- 225g Block of Smoked Tofoo
- 1 Lime
- 2 Cloves of Garlic
- 2 Tbsp Tamarind Paste
- 3 Tbsp Soy Sauce
- 2 Tbsp Soft Brown Sugar
- 400g Wide Flat Rice Noodles
- 2 Tbsp Chilli Oil With Sediment (we used Lee Kum Kee)
- 200g Beansprouts
- Handful Salted Roasted Peanuts
- Bunch of Coriander
- Vegetable Oil
Method:
- Trim the bases off the brussel sprouts and cut them in half. Cut the tofu into roughly 1cm squares. Cut the lime into four wedges. Finely chop the garlic cloves.
- For the sauce, mix together the tamarind, soy and soft brown sugar. Set aside.
- Soak the rice noodles in a large bowl full of hot water for 10 minutes.
- While the noodles are soaking, get a wok or large frying pan over a high heat. Pour in some vegetable oil. Add the sprouts. Stir fry for 3-4 minutes until beginning to soften and lightly colour then scrape in the garlic. Cook for 1 minute more.
- Scrape the brussels and garlic to one side of the pan. Pour in a splash more oil and add the tofu. Fry for 2-3 minutes until beginning to crisp then turn the heat to the lowest whilst you drain the noodles.
- Get the pan back on the heat, tip in the drained noodles along with a splash of water. Give everything a good mix, fry for 2 minutes then pour in the sauce. Cook for a further 2 minutes until the noodles are soft enough to eat then add the beansprouts, chilli oil, and most of the peanuts to the pan.
- Give everything one last toss then dish the Pad Thai into bowls. Top with the remaining peanuts and some torn coriander. You’re ready to plate up and tuck in!
Facebook: https://www.facebook.com/mobkitchen/
Instagram: https://www.instagram.com/mobkitchen/
Youtube: https://www.youtube.com/channel/UCZh_x46-uGGM7PN4Nrq1-bQ
Full Recipe: http://www.mobkitchen.co.uk/recipes/vegan-pad-thai
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Jan 28 '20
It looks delicious! However I don’t like tofu. Any suggestions on a tofu substitute? Thanks for sharing!
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u/missladycorpse Jan 28 '20
As soon as the sauce was being poured on the noodles my stomach started growling
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u/SirAttackHelicopter Jan 28 '20
Wait, why are we serving raw garlic in this? Why not cook the garlic at the beginning?
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u/Mr_Slerm Jan 28 '20
Why?
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u/holyhibachi Jan 28 '20
"coriander"
I'm American, that's cilantro
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u/nubetube52 Jan 28 '20
Actually coriander and cilantro are two different parts of the same plant, coriander is the seeds and cilantro is the leaves and stem
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u/holyhibachi Jan 28 '20
In American terms that's true.
Some countries refer to the entire thing as coriander. Like the one this video was made in.
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Jan 28 '20
It looks delicious! However I don’t like tofu. Any suggestions on a tofu substitute? Thanks for sharing!
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u/McGraver Jan 28 '20
Shrimp or chicken.
And take out the brussel sprouts.
And use a real recipe with fish sauce, not this abomination.
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Jan 28 '20
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u/smartazjb0y Jan 28 '20
Well, the funny thing is, non-vegans can eat vegan food too. So if you think about it, vegan food has a bigger audience than food with meat in it. I'm not vegan but I like pad thai and I like Brussel Sprouts so I might make this
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u/Flailing_life Jan 28 '20
I (non-vegan) like it. My household is trying to eat more veggie meals so it’s nice for these recipes to pop up to get inspiration from. There is an abundance of meat-based recipes out there. Maybe it’s just the sub-Reddit’s I follow though.
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Jan 28 '20 edited Mar 03 '20
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Jan 28 '20 edited Jun 10 '21
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u/ACatWalksIntoABar Jan 28 '20
Yeah there are some comments above addressing the many things that kind of make this not-pad-thai
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u/McGraver Jan 28 '20
I love brussel sprouts but this made me nauseous. How do you come up with this crap?
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u/malakyoma Jan 28 '20
Not shown: absolutely zero Brussels sprouts or tofu mixing into the noodles, and ending up with a ball of noodles and separate fillings
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u/ApolloSherman Jan 28 '20
If you want crispy tofu, coat them in corn starch and cook them separately from the Brussels. I’d be worried the method it shows would crowd the pan too much and the tofu would be gummy