In Thailand fried eggs are expected to be crispy and golden, a result of deep frying as the cooking method. The use of bean curd sheets in this vegan fried egg recipe makes it easy to replicate that texture. When the sheets hit the oil they crisp right up.
Vegan Thai Recipes
From pad thai to gaeng kua kling, these vegan thai food recipes are made with authentic Thai ingredients and knowledge gathered from my many travels to Thailand and numerous hours researching the country's cuisine.
Vegan Drunken Noodles (Kway Teow Pad Kee Mao – ก๋วยเตี๋ยวผัดขี้เมา)
Kee mao is a noun (not adjective) in Thai language that translates to drunk or drunkard. Prepended with pad or pat, which means stir-fried, the full title of this dish translates to drunk stir fry or drunkard’s stir fry. Somewhere along the road “drunken noodles” becomes the accepted translation and the name stuck.
Thai Style Tomato Salad with Lemon Basil + What does “Thai Style” Mean?
Picture insalata di pomodori, Italian tomato salad, with a Thai twist and this salad is where you’ll land. The air conditioning in my apartment in Bangkok broke this year, leaving me with weeks of living in both an outdoor and indoor tropical climate. Consequently the last task I wished to…
Thai Herbal Fried Peanuts (Tua Tod Samun Prai )
Tua tod samun prai, or herbal Thai fried peanuts (tua = peanut, tod = deep fried, samun prai = medicinal herbs), are an easy to make snack that pairs consummately with cold, boozy fizz. These knock the socks off your every day roasted peanuts!
Vegan Thai Iced Tea (Cha Yen ชาเย็น) + CBD Oil
In Thailand cha yen always refers to sweet, milky Thai iced tea and is probably one of the country’s top drinkable exports. Thai tea is found on Thai menus around the globe, and Thai tea powder is equally not difficult to find outside of the kingdom. My recipe for vegan Thai iced tea is based on the style we know and love, but with a twist: the optional addition of CBD oil.
Vegan Tofu Dok Kajorn Pad Kaprow ดอกขจรผัดกะเพราเต้าหู้
I have previously written about pad gaprao (simply another transliteration of pad kaprow), a star of Thai cuisine that is often misrepresented in Thai restaurants outside of Southeast Asia by their use of horapha (Thai basil) in place of kaprow (holy basil). Here I make kaprow with cowslip creepers (and…
Iced Sweet Thai Lemongrass Drink น้ำตะไคร้
There’s something about sugar in hot climes that is especially enticing, especially in the form of an ice cold glass of syrupy sweet liquid. It comes as no surprise then that this lemongrass drink is a popular refreshment in Thailand! In Britain we are usually much less fortunate with the…
Vegan Thai Curry Series: Gaeng Kua Kling Recipe
Imagine insisting maroon is the only shade of red. You would be correct that maroon is in fact a shade of red, but objectively wrong that it is the only one. Lately I’ve been ruminating over the myriad Thai curries there are available, yet the varieties people know outside of…
ผัดมาม่าวีแกน Vegan Pad Mama – Stir Fried Instant Noodles
In Thailand pad mama is a stir fried noodle dish that elevates an unassuming packet of instant noodles to new heights. While you might normally associate instant noodles with a soup base, Thai street vendors have taken this quick treat a step further by frying them up with fresh vegetables…
Vegan Mushroom Lap (Lap Het ลาบเห็ด) – Spicy Thai Mushroom Salad
If you’ve ever wondered upon the myriad spellings of this well known Thai salad (larb, larp, lahb, lahp, lab, lap, laap, laab, etc), it’s purely down to the transliteration. Technically it should be ‘lap’ but as the ‘a’ sound is elongated in native Thai, it has become accepted to add…
Man Sampalang Cheum – Cassava in Syrup with Coconut Cream
One of my favourite things to eat in Thailand is nam kaeng sai (น้ำแข็งใส), or mixed ice desserts. These refreshing bowls are typically comprised of your choice of an impressive variety of toppings combined with shaved ice (or sometimes crushed ice), coconut milk, and simple syrup. These toppings can include…
Thai Street Noodles: Basic Vegan Noodle Stock
This is part one of what I intend to make a multi-part series on Thai noodle soups. But first, the foundation. Lay the groundwork with a flavoursome, quality stock and you’ll be building top notch noodle bowls in no time! Noodle soup broths are typically bone based, but vegetarian vendors…
