The Most Delicious Vegan Pad Kee Mao Recipe

Ingredients

• Noodles & veggies:
• 11/2 cups (350 ml) plus 3 tbsp (45 ml) peanut oil, divided
• 16oz (450 g) package wide, flat rice noodles
• 3 tbsp (45 ml) (or to taste) garlic, chopped
• 2 tbsp (30 ml) shallots, chopped
• 1 medium yellow onion, cut in half horizontally and then each half cut in eighths
• 1 stalk broccoli, chopped-bulk of stem discarded
• ½ chinese eggplant, chopped
• 16 oz. (450 g) extra firm organic tofu, cut into small cubes
• 6 shitake mushrooms, sliced
• ½ cup (120 ml) snow pea pods, cut into thirds
• ½ red pepper, diced
• ½ yellow or orange pepper, diced
• 1 cup (240 ml) thai basil leavers, shredded
• 2 medium tomatoes, chopped
• ¼ cup (60 ml) cilantro, chopped
• For the sauce:
• ¼ cup (60 ml) plus 2 tbsp (30 ml)golden mountain sauce (available in asian markets-you can also use mushroom flavored soy, but golden mountain is better)
• ¼ cup (60 ml) plus 2 tbsp (30 ml) vegetarian oyster sauce
• 3 tbsp (45 ml) palm sugar (available in asian markets-do not use white sugar!!)
• 3 tbsp (45 ml) rice vinegar
• 2 tbsp (30 ml) roasted chili paste
• Black pepper

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