This is my “veganized” version of the Phad Thai recipe in the cookbook, Moosewood Restaurant Cooks at Home. I won’t print the recipe as I haven’t changed it enough from the original to call it my own. The way I have made it vegan is by substituting firm tofu for the 4 eggs called for in the recipe. All you do is lightly crumble the tofu, as you would for tofu scrambled “eggs.” It works great! This is my favorite phad thai recipe because it is less sweet than most versions.
I’m sorry not to offer the recipe for this, but please, do check out this wonderful Moosewood cookbook! This was my first vegetarian cookbook, given to me by my sister, and I still use it. As well as the phad thai recipe, we make the black bean soup recipe in the book all the time. Both of those pages in my copy are rumpled and stained from repeated use!