I simply place the dry rice noodles in a heatproof bowl and pour boiling hot water until they’re soaked. This way, they won’t overcook! You don’t need to boil them in a separate pot of water so you can save up on the extra pot to clean up later one. The thing with rice noodles is that soaking them in boiling hot or hot water will do the trick. I highly suggest using the thickest rice stick or noodles you can find in your local supermarket, asian store, or online! Mine were 10mm thick and are not the same as what you’d use for Pad Thai (which usually use 3 to 5 mm thick rice noodles) HOW TO PREPARE RICE STICK OR NOODLES: Now on to the noodles! WHAT RICE NOODLES DO I USE? You can find my homemade vegan fish sauce recipe here. It of course won’t taste exactly like real fish sauce because it doesn’t use any fish but I love the additional layer of flavour my homemade version gives to this dish.

This is actually a question I asked myself often and couldn’t find that answer to so I just opt to make my own vegan fish sauce from scratch! Making some from scratch is really simple and you’ll need a few really basic ingredients. But wait, WHERE CAN I GET VEGAN FISH SAUCE?

The sauce is a mix of water, coconut sugar, soy sauce, veg oyster sauce or stir-fry sauce, some dark soy sauce for colour, and vegan ‘fish’ sauce! The sauce mix is really savoury and trust me, it’ll be soo good with the noodles once it’s cooked down and absorbed well. This is a famous dish in Thailand and you’d usually find them in simple road-side restaurants for take-out! This dish is quick, easy, and packed full of flavour!

I accidentally cooked the meat pad