Vegan Pad Thai Recipe (Pad Mee Korat) ผัดหมี่โคราช – Hot Thai Kitchen

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This is a recipe you need to try whether or not you’re vegetarian or vegan. It is SO delicious, and it is also my grandmother’s recipe for the local specialty of her hometown.

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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Comments

Pailin's Kitchen says:

HELLO LOVELY VIEWERS! Important Note:

If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

Thank you for watching!

Ella R says:

There isn't recipe

Muzza Lfc says:

Mannnnnnoow tee Koran mee ruu
Baan pom tee tha yang mmmmm alloy arroy

__Malandrik__ says:

mmhhh mhhh mmhhh i love u ! and now I go to buy 10kg of palm sugar

A Gourd says:

I'm not a vegetarian, but I will definitely try this recipe soon, it looks delicious! 🙂

Kanan Jani says:

Pailin, this was so beautiful 😍 I can’t wait to make it! Love you from your vegetarian friend 😘

Sarah Chandler says:

Thanks for sharing this lovely recipe, I made this today, and it is kind of too much sour, I used 1 tbs red miso and 2 tbs tamarind, I am not sure if I need just use 1 tbs tamarind to adjust the flavour balance.

AVRR Makhecha says:

Tried this recipe tonight and loved it!!! Thanks a lot! My wife is not a fan of mushrooms or tofu so I used broccoli, carrots and bell peppers instead

saividhyakannan says:

What does "Pad Mee" mean?

Richa Jhawar says:

Which bean sprite

Sune Bucco says:

Vegan Vegan merci

BrumGem says:

Loving the vegan recipes!!! Thank you for including this. Hope to see more!

Caro Lina says:

Amazing thank you for a vegan version 🥰 in Thailand I used to struggle finding this, so I just gave in and had their "vegetarian version' with fish sauce and tofu etc… I'm gonna try this out soon, I hope I can find the fermented soybean sauce in our area 🙂

SnakeFreeChannel says:

I learned to cook this at May Kaidee in Chiang Mai but your recipe makes it look so easy! I don't recall using palm sugar. Is that common in Thailand?

Richelle Fischer says:

Yes! I love your recipes but I'm vegan so I normally just have to omit things…Thank you for making vegan versions of your amazing food! I am living in Thailand and I love cooking Thai food! 😀

lynrichel america says:

Woonsen it is good to substitute for this recipe

Christoo Hunders says:

Added cilantro leaves and some nems sauce before serving to "umamize" the dish a little further, yum, delicious, I can't get enough rice noodles !

Lai Chan says:

💓💓💓

Priscila Barongan says:

Can I go without bean sprouts?

milo ka says:

can i also use tamarind paste?

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