Sunday, February 15, 2015

Pad Thai

I personally lovvve Thai food, even when it calls for stinky fish sauce ;)  This can easily be converted to a vegan-friendly recipe by omitting the egg and shrimp in favor of using tofu (which I have done and quite enjoyed).  Just make sure to use prepared tofu, either cubed or thrown in a food processor until crumbly.  Feel free to add more veggies as desired, as well.

  • 1/2 package pad thai rice noodles
  • 2 T. coconut oil
  • 1-3 eggs, scrambled (opt)
  • 1.5 T. dried onions, rehydrated
  • 4 T. fish sauce
  • 2 T. brown sugar
  • 1 t. paprika
  • 1 t. garlic powder
  • 1 can bean sprouts, drained
  • 1/4 c. - 1/2 c. ground peanuts
  • 1 c. cooked/canned shrimp OR tofu
  • handful of spinach, chopped (opt)
  • cilantro (opt)
  • 2 limes
     Soak rice noodles in warm water for 30-45 minutes.  Heat 1 T. oil in large saucepan.  Add egg and cook either as an egg pancake or scrambled.  Remove egg, and chop if needed/desired.  Add remaining oil to pan, adding rehydrated onion once oil is hot.  Stir onion around the pan a few times before adding shrimp (if using).  Lightly salt shrimp while cooking, then remove from pan.  Drain rice sticks well and add to skillet.  Stir fry noodles until transclucent, adding 2-4 T. water as needed.  Add remaining ingredients and stir well.  Continue to cook until liquid is gone.  Serve warm and garnish with cilantro.  Slice limes and allow individuals to squeeze juice according to personal taste.

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