Vegan Pad Thai Carbonara
Prep time
Cook time
Total time
This is a veganized version of Chrissy Teigen's Pad Thai Carbonara recipe from her new cookbook Cravings, Hungry For More! This vegan version is creamy, comforting and perfect if you're craving both carbonara & Pad Thai! Hearty spaghetti noodles, broccoli, green onions and vegan bacon, tossed in a delicious miso sauce, and vegan eggs.
Author: The Edgy Veg
Recipe type: Main
Cuisine: Vegan
Serves: Serves 4
Ingredients
- 2½ tbsp sweet soy sauce
- 1 tbsp miso paste
- 1½ tsp low-sodium soy sauce
- 1 cup water
- 1 tbsp no-chicken bouillon
- 1 tbsp coconut oil
- 6 slices vegan bacon, cut into 2-cm squares
- 4 garlic cloves, roughly chopped
- ½ tsp thai chilli powder, or to taste
- 1 small head broccoli, cut into florets
- 225g spaghetti, cooked to al dente & drained
- 2 eggs worth of Vegan Egg or Just Egg, prepared
- 2 spring onions, cut into 2-cm lengths
Instructions
- In a small bowl, whisk together the sweet soy sauce, miso paste, and low-sodium soy sauce. This is your sauce. Set aside.
- Prepare the broth my mixing together the boullion and water. Set aside.
- In a wok or very large pan, heat oil over medium high heat and cook the bacon until just gently crisped, about 5-7 minutes.
- Add the garlic and chilli powder to the pan and cook, stirring, for 1 minute.
- Add the sauce, and cook until reduced slightly, about 1 minute.
- Add the broccoli, splash with half the prepared broth, and cook until tender but firm, about 3 to 5 minutes.
- Increase the heat to high and add the spaghetti and the rest of the broth. Cook, tossing, until heated through and the sauce is absorbed, about 3 to 5 minutes (if it feels too dry, splash in more broth or water a little at a time).
- Season with additional soy sauce if necessary to taste.
- Add the vegan egg mixture, and toss until you get a creamy sauce coating the noodles.
- Toss in the spring onions and serve.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/01/22/chrissy-teigens-pad-thai-carbonara-vegan-recipe/