A delicious Thai-inspired dish that has been made vegan by making your own oyster sauce and fish sauce, and using tofu as your protein! The fresh basil takes it to another level, a great crowd-pleaser!
Serves 4
Vegan oyster sauce:
10 dried shiitake mushrooms, soaked in 2 cups water
1 tbsp finely chopped ginger
1 tbsp oil
1/2 cup coconut aminos
8 pitted dates
Vegan fish sauce:
1 cup water
3 tbsp dulse (seaweed pieces)
2 tsp salt
1/4 cup dried shiitake mushrooms
1 tsp miso
1 tbsp tamari (or soy sauce)
Pad kee mao sauce:
4 tbsp vegan oyster sauce
1/3 cup soy sauce
2 tsp vegan fish sauce
2 tsp brown sugar
2 tbsp water
1 tsp chilli sauce/fresh chilli
Noodles:
200g wide rice noodles
2 tbsp oil
2 shallots, or one onion
1 carrot, thinly sliced
200g firm tofu
4 cloves of garlic, chopped
1 courgette, sliced
1 small capsicum, sliced
2 spring onions, thinly sliced
1 tomato, chopped
1 cup of Thai basil, or regular basil, chopped
For the vegan oyster sauce:
For the vegan fish sauce:
The noodles
Our environment is more than a resource to be exploited. Human beings are not the ‘masters of nature,’ and cannot think they are managers of everything around them. Plurality is about finding a wealth of ideas to help us cope with the ecological crisis which we have to confront now, and in the coming decades. We all need to understand what is at stake, and create new ways of being in the world, new dreams for ourselves, that recognise this uncertain future.