Simple Vegan Pad Thai

Pad Thai has been one of my favorite dishes for years! But, when you buy Pad Thai in a restaurant, odds are that two things are happening 1) A LOT of oil is being used and 2) Fish Sauce is being added. Neither thought really thrills me or my arteries.

Here is my veganized, simplified, low fat, Americanized version. It has a lot of steps, but each step is simple.

Soak in warm water about 20 minutes (while preparing sauce, sauteing, etc), then drain:
1 pound thin, flat Asian-style rice noodles



This is the kind I usually buy.
 Just soak them in warm water while you're doing the other prep.

OPTIONAL STEP: - Grill 1 # tofu – set aside

To Prepare tofu, cut extra-firm (sometimes called Chinese Style)
Tofu in dice type cubes. Put it in a medium-hot skillet with 1 teaspoon oil
Toss from time to time, till all sides are light golden brown.

Prepare Sauce  - set aside

1/3 cup brown sugar, turbinado sugar, or white sugar

1/3 cup soy sauce
2/3 cup lime juice (Lemon Juice may be substituted if you like)
(Optional: 2 Tablespoons Peanut Butter)

Prepare garnishes and set aside:

(this is the perfect task for that Salad Shooter

you got three Christmases ago!)

Shredded cabbage (or any similar veggie – napa cabbage, etc)

Julienned or shredded carrots
chopped or crushed peanuts
green onions (scallions), sliced
Optional Lime Wedges

If you're in a hurry - you can used bagged slaw, pre-shredded carrots & chopped peanuts from the grocery! 

Assemble dish as follows:

Soaked noodles at beginning of cooking - with sauce.

Saute in large skillet:

1/2 onion, diced

1 T garlic, minced
1 Tbsp dark sesame oil
hot sauce to taste

Add  Sauce (above) & drained Noodles, and cook on high heat till sauce is mostly absorbed/thickened, but not all. Gradually Add  water as needed - 1/2 cup at a time- as cooking progresses (to finish noodle cooking). If noodles begin to get sticky during or after cooking, drizzle with a little cold water. Season to taste with:

Noodles as they finish cooking. The Spaghetti server is used to gently
lift and turn noodles as they cook - to avoid breakage & over stirring.

Sriracha or favorite hot sauce

Garnish each portion with above garnishes & serve immediately.

Do not double – too many noodles get gummy when stir frying. If a larger batch is needed, prepare second batch of noodles separately.

Tip for dining with Omnivores:
When topping Vegan portion with Tofu,
Omnivore's portion can be topped with
Diced Grilled Chicken or
Thawed, precooked Shrimp

This is being shared on
Food on Fridays - Stir Fries