By popular request on my Facebook page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two pound packages in sheets which I cut into smaller portions. If you can’t find fresh noodles, you can absolutely use dried wide rice noodles.
Traditionally this recipe is made with Thai birds eye chili peppers. I’m currently catering to palates that don’t appreciate spice, so I choose to omit the peppers. If you want to use them, add about 5 or 6 during the cooking step with the other vegetables.
I love using Beyond Meat crumbles for this dish, but they’re not a necessity. Feel free to omit or substitute with your favorite seitan recipe.
Algal oil adds a similar fishy flavor that fish sauce usually adds to the recipe. Flax or hemp oil can totally be substituted for a similar flavor, or you can add your favorite vegan fish sauce.
Avocados and Ales 