This week’s recipe comes from Joe Fisher at http://dachaproject.com/ in Western New York. He’s a baker, a lover of sustainability and all things doom metal. Oh, and an all around good guy. We don’t have a picture this week so you’ll just have to make this dish to have a look at it. Enjoy!
Easy Vegan Pad Thai (aka, you can make this from a average grocery store!)
This is a two serving receipe that starts with:
6 oz. rice noodles, (the thick wide ones)
Sauce
3 T. fresh lime juice
3 T. catsup
1 T. brown sugar
1/4 T. soy sauce
—-
3/4 lb. mung bean sprouts
3 T. peanut or vegetable oil
3-4 garlic cloves, minced and pressed
1 T. minced fresh chile or 1 1/2 teaspoons crushed red pepper flakes
2 cups thinly sliced carrots
1 block tofu cubed and lightly browned,
2/3 cup chopped peanuts
6-8 scallions, chopped, about 1 cup
Small peice of ginger minced very fine
Small handful of Cilanro or fresh Lemongrass
After bringing water to boil in a covered pot, blanch the mung bean
spouts by dipping in the boiling water for 30 seconds. Set aside to
drain.
When the water returns to a boil, stir in the rice noodles and cook
for 3-5 minutes until tender but firm. Drain, then rinse in cool water
and set aside to drain again.
In a small bowl mix the sauce ingredients.
Prepare the other ingredients. Then heat oil for stir fry in a wok or
large skillet, add the garlic and chile and swirl in the oil for a
moment before adding the carrots and stir frying them for a
minute. Push the carrots to the side and add the tofu tofu. Then pour
in the sauce and stir everything together. Add the
drained noodles and mung sprouts and toss, then stir in peanuts and
scallions. Flip a couple more times under high-heat and you are done!
