RECIPE: Pad Thai (Vegan)

[Guest guest]

[For info, not competition ;=)]

 

Those who love tasty and spicy Thai-style noodles might like to try this quick

and easy version. Thailand might not quite recognize it, but it tastes good to

me when I'm in a hurry ;=) For those who like it less fiery, reduce the hot

stuff!

As for the amounts, they are approximate - some may want far less tofu, for

example.

 

PAD THAI (VEGAN)

 

250 gr. rice noodles (or enough for 4 persons), cooked

2 Tbsp oil

2-4 cloves garlic, finely chopped

4 Thai green chilies, halved lengthways and very finely chopped

1 pkg (whatever - a pound is a but much, but . . . ) medium tofu, chopped

1 cup bean sprouts

4 or 5 green onions, finely sliced crossways

handful (around 1/3 cup) peanuts

handful (1/3 cup or so) chopped cilantro/coriander leaves

1 lime cut in wedges

 

For the sauce:

1/2 tsp cayenne or crushed dried chilies

2 Tbsp lime juice

1 tsp sugar

2 Tbsp tamari or Braggs liquid

2 Tbsp peanut butter

 

Prepare the noodles and set aside. Combine the Sauce ingredients well and

set asice.

 

Heat the oil in a large skillet and add garlic, green chilies and tofu and fry

briefly for a couple of minutes, being careful not to let the garlic burn. Add

the

noodles, sauce, beansprouts, mix well, and stir until noodles are re-heated

through and coated with the sauce. Transfer to serving dish and garnish with

peanuts, chopped cilantro, green onions and lime wedges.

 

Best,

 

Pat ;=)