I posted a vegetarian version of this recipe a few years ago, sticking closely to the recipe I was taught on a Thai cookery course in Chiang Mai. However, the original recipe has fish sauce in, which is not vegan (nor strictly vegetarian).
Below is the recipe I normally make, without fish sauce, and with the vegetables more commonly found in my fridge.
Serves 4-5
1 onion, peeled and thinly sliced
2 garlic cloves, peeled & crushed
1 large carrot, peeled and grated
5 large cabbage (spring greens, kale) leaves, finely shredded220g pineapple chunks (keep the juice)
1 tbsp cooking oil
4 layers of rice or egg-free noodles
1 handful peanuts or cashews (optional)
Sauce
2 tbsp sweet chilli sauce
2 tbsp vegetarian oyster sauce
2 tbsp soy sauce, or sweet soy (kecap manis) if you can find it
6 tbsp tomato ketchup
50ml reserved pineapple juice + water or stock
1 chopped red chilli (optional) or 1 tsp hot chilli flakes
Cook the noodles according to the instructions on the packet. Drain when cooked and leave in cold water to stop them cooking and sticking.
Mix the sauce ingredients together in a bowl apart from the juice/water.
Prepare the vegetables and have close to hand.
Put the oil into a wok and fry the garlic for a minute or so over a high heat.
Add the onion and stir fry. Add carrot and cabbage for a few minutes. Pour in a splash of noodle water and cover if you can to steam the vegetables for a few minutes until the cabbage starts to go limp, and (sadly) lose a little of it's vibrant colour.
Drag handfuls of the dripping noodles into the wok. Don't worry about the extra water, its all good. Add the nuts and pineapple chunks, together with the sauce ingredients. and stir to combine. Add as much or as little of the reserved juice/water to make it the consistency you like and heat until piping hot, stirring to ensure the thick sauce doesn't catch. Serve immediately.
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