I made vegan pad thai Sunday for my daughter Cammie, nephew William and myself. I doubled the recipe as I thought my niece and her girlfriend might come over, too, though they didn't. I ended up with enough for an army!
Anyway, for those of you from Facebook who wanted this recipe, here it is:
VEGAN PAD THAI
One 14-ounce package of Pad Thai white rice noodles, or one 16-ounce package of Tinkyada brand brown rice pasta noodles
1 large carrot, shredded (any vegetable can be used — corn, peas, green beans cut into small pieces, etc.)
3 scallions, sliced thinly on a diagonal
1 onion, cut in half, sliced thinly into half moons
3 large cloves garlic, minced
1 1/2 cups fresh mung bean sprouts
½ cup fresh cilantro, chopped
One 16-ounce package of organic tofu, cut into small ½-inch squares
¼ cup peanuts, chopped
Sauce:
½ cup filtered or spring water
½ cup brown rice syrup
2 Tablespoons Tamari wheat-free soy sauce
1 Tablespoon sesame oil
1 Tablespoon hot chili sesame oil
Heat oil in a large skillet (or wok) on a high flame and sauté garlic for one minute. Add onion, turn flame to medium, sauté another minute or two.
Add carrot and/or other vegetables and tofu, and cook another five minutes.
Add sauce and simmer 3-5 minutes.
Add cooked noodles and stir so that sauce thoroughly coats them. Mix in scallions, bean sprouts and peanuts.
Serve immediately. Makes 6-8 servings.
* This recipe can be easily cut in half or doubled.
I made vegan pad thai Sunday for my daughter Cammie, nephew William and myself. I doubled the recipe as I thought my niece and her girlfriend might come over, too, though they didn't. I ended up with enough for an army!
Anyway, for those of you from Facebook who wanted this recipe, here it is:
VEGAN PAD THAI
One 14-ounce package of Pad Thai white rice noodles, or one 16-ounce package of Tinkyada brand brown rice pasta noodles
1 large carrot, shredded (any vegetable can be used — corn, peas, green beans cut into small pieces, etc.)
3 scallions, sliced thinly on a diagonal
1 onion, cut in half, sliced thinly into half moons
3 large cloves garlic, minced
1 1/2 cups fresh mung bean sprouts
½ cup fresh cilantro, chopped
One 16-ounce package of organic tofu, cut into small ½-inch squares
¼ cup peanuts, chopped
Sauce:
½ cup filtered or spring water
½ cup brown rice syrup
2 Tablespoons Tamari wheat-free soy sauce
1 Tablespoon sesame oil
1 Tablespoon hot chili sesame oil
Heat oil in a large skillet (or wok) on a high flame and sauté garlic for one minute. Add onion, turn flame to medium, sauté another minute or two.
Add carrot and/or other vegetables and tofu, and cook another five minutes.
Add sauce and simmer 3-5 minutes.
Add cooked noodles and stir so that sauce thoroughly coats them. Mix in scallions, bean sprouts and peanuts.
Serve immediately. Makes 6-8 servings.
* This recipe can be easily cut in half or doubled.