Guest guest Posted January 10, 2009 Report Share Posted January 10, 2009 Hi, I'm a new member. I'm not vegetarian but I have a daughter who is a lacto-ovo vegetarian who refuses to eat meat substitutes, and another lactose intolerant daughter. My husband and much of his family is diabetic. The omnivorous members of the family end up eating a lot of low-fat, low-sugar vegetarian meals, so I'm always looking for new ideas. One of our favorite dishes is pad thai, which can vary a bit depending on what kind of tofu is available. We live in St. Louis, where Jay International often carries fivespice baked tofu and chili-lemongrass tofu. These can be cubed and added to the noodles along with the beansprouts at the end of cooking. Trying to explain pad thai is difficult--I tend to just start cooking by slicing an onion and going from there!--but basically you soak the XL bean thread noodles (about 7 ounces to serve 4) in hot water while you saute the onion and maybe some vegetables (sugar snap peas, slivered carrot, maybe chopped bok choi) in a little cooking oil. When the noodles are soft, about 15 minutes, you add them, 2 tablespoons catsup, some vegetarian fish sauce, and a dash of soy sauce. Toss everything together and push the noodle vegetable mass to one side. Scramble two eggs in the little area on the side of the skillet, and then toss the cooked eggs with the noodles. Add the tofu and at least a handful or two of fresh bean sprouts. Toss again and heat the tofu through. Serve with lemon juice, chili, and peanuts (whole or ground into powder) to sprinkle on. Fair warning: you need a wok or a really big skillet if you are doing the 14 ounces of noodles that come in a package of bean thread noodles. Sue in St. Louis Quote Link to comment Share on other sites More sharing options...
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