Today I am try to veganize Chrissy Teigen’s Pad Thai Carbonara recipe. The eggs and bacon make this dish like a carbonara, but the Thai flavours make it pad Thai – This is the flavour hybrid that drove the internet wild. I tried veganizing it with vegan eggs and vegan bacon to see if I could get it to look and taste like the original but totally plant-based.
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Chrissy writes in her book….
“It is SO HARD to get a recipe out of my mom. She just… doesn’t really have recipes. And she tends to use whatever’s around. So one day, a signature dish of hers might have dark soy sauce and the next day, light soy sauce with oyster sauce. It’s maddening, but kind of amazing to see someone be able to adjust to absolutely anything. I knew I had to have her Pad Thai recipe in this book. But I could NOT, for the life of me, get her to make it the same way twice. Feeling defeated after a full day of noodling, I threw in the towel and hit the couch to watch the Emmy-worthy performances of the Vanderpump Rules cast.
Then, one morning, I heard a bag of noodles open in the kitchen behind me. Then I smelled bacon. She was making bacon Pad Thai. Out of nowhere. And I missed it. I made her do it again when it was fresh in her head with the only noodles we had left – spaghetti. OH, IT WAS A DELIGHT. The entire world stopped.
I posted it on Twitter and was flooded with inquiries. Some asked me what time to come over. Some offered to send an Uber for Pad Thai pickup. Some asked why the f*ck we were making spaghetti at 8:45 a.m.”
1 small head broccoli, cut into florets
2 ½ tablespoons sweet soy sauce
1 tablespoon liquid soybean paste (I used miso)
1 ½ teaspoons low-sodium soy sauce
3 slices thick-cut bacon, cut into 2-cm squares (I used 6 strip of vegan bacon because its not thick)
4 cloves garlic, roughly chopped
½ teaspoon Thai chilli powder, or to taste
125 ml chicken stock, plus more if needed (I used better than bouillon no-chicken flavour and water)
225g spaghetti, cooked to al dente, drained
2 eggs, beaten (I used 2 eggs worth of Vegan Egg)
2 spring onions, cut into 2-cm lengths
In a small bowl, whisk together the sweet soy, soybean paste, and soy sauce. This is your sauce.
In a wok or very large sauté pan, cook the bacon over medium heat until just gently crisped , 6 to 7 minutes.
Add the garlic and chilli powder and cook, stirring, for 1 minute. Increase the heat to medium-high, add the sauce, and cook until reduced slightly, about 1 minute.
Add the broccoli, splash with half the chicken stock, and cook until just tender, 3 to 5 minutes.
Increase the heat to high. Add the spaghetti and the rest of the stock and cook, tossing, until very hot and the sauce is absorbed, 3 to 5 minutes (if it feels too dry, splash in more stock or water a little at a time).
Season with additional soy sauce and fish sauce to taste.
Add the eggs, and toss until the eggs are creamy.
Toss in the spring onions and serve.
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