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Vegan Thai Udon

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"This is a delicious different take on the traditional Thai dish, Pad Thai, or, Pad Mee Korat๐ŸŒฑ"
Medium ๐Ÿ‘
10 min
15 min
0 min


1 package
udon noodle
3 tbsp
vegetable oil
Pressed Tofu Block
3 stalks
bok choy
3 tbsp
brown sugar
Medium Onion Diced
3 cloves
1 package
Garlic Chive
1 bag
Bean Sprouts
roasted peanut (for garnish)
1 tbsp
soy sauce
1ยฝ tbsp
Japanese Miso paste
3 tbsp
Tamarind Concentrate
ยฝ tsp
chili flakes
3 tbsp
  • Step 1/ 7

    Start by making the sauce. Mix the soy sauce, miso paste, tamarind concentrate, chili flakes, and water together. Set aside

  • Step 2/ 7

    Next, slice the Bok Choy, dice the onion, and mince the garlic. Put in a bowl.

  • Step 3/ 7

    Put a wok or large pan over medium heat on a stove. Add the vegetable oil and onions, garlic and Bok Choy. Let cook for five minutes.

  • Step 4/ 7

    Next, add the udon noodles and add the sauce gradually. Let the udon break apart by mixing gently.

  • Step 5/ 7

    Let it cook until all the udon has broken apart and the Bok Choy has reduced in size.

  • Step 6/ 7

    While the noodles cook, prepare your garnishes. Cut garlic chive. Use a hammer or similar tool to break the peanuts into a smaller size in a ziplock bag.

  • Step 7/ 7

    Once the noodles are cooked, plate and garnish. Enjoy!


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