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Pad Thai




Source of Recipe


Vegan Outreach


List of Ingredients




Noodles and Sauce

1 lb soba, rice, or other noodles
1/3 C tamari or soy sauce
1/3 C lemon or lime juice
1-2 T peanut butter
1 T tahini (or omit and use more peanut butter)
1/4 C sugar or other sweetener
2 T sesame (or other) oil
1/2 lb tofu (optional)
1 large onion, chopped
4-8 cloves garlic, minced
2" piece of fresh ginger, minced (optional)
2 green chilies, seeded and minced, or 1/2 t red pepper flakes, or Thai pepper sauce, to taste
Veggies (mix and match)

1 can water chestnuts
2 C bean sprouts
1 stalk broccoli, steamed
2 C chopped carrots


Recipe



Prepare noodles, drain and set aside. Mix tamari, lemon/lime juice, peanut butter, tahini, chilies, and sugar. Set aside. In a wok, stir fry onion, garlic, tofu and ginger in sesame oil. Add carrots, water chestnuts and a little water and stir fry for a few minutes. Add tamari mixture, bean sprouts, and noodles, stir and cook until sauce thickens (about 5 min.). Serve with limes, chopped peanuts and/or sliced green onion.

You can, of course, use a store-bought peanut sauce instead.