Vegan Pad-Thai

Vegan Pad Thai

Rinse and wash 6 oz rice noodles by soaking them 2 quart cool water for 10 minutes, then drain. Boil 2 quarts of water and boil for 1-2 minutes, or until soft and still a little tough. Drain and rinse again.

Put the following in a food processor and grind until pasty, add a bit of water so that it moves freely:
4 medium to large cloves garlic
1 T white vinegar
1/4 (medium hot) to 1/2 (hot) red pepper flakes
3 T turbinado sugar or 1.5 T granulated white sugar
4 cubes (1-1/2 T) minced crystallized ginger or 1 t fresh ginger
1/3 c soy sauce
1/4 c water
1 cup peanuts

cube 1/2 lb of firm tofu (1/2″ cubes) and stir fry in 1 T olive oil, remove from pan

Cut up some veggies and stir fry in 1-2 T olive oil until tender, but do not overcook! you can use whatever veggies you have on hand. When I made this I had the following in my fridge:
1/2 c thinly sliced mushrooms
4 green onions chopped
2 stalks celery
8-10 baby carrots sliced vertically in match sticks

mix peanut-spice paste into veggies with 1/2 cup water and cook for 5-10 minutes

Gently toss/stir the tofu, vegetables, and peanut-spice mixture into the noodles and cook over medium heat with an additional 1/4 c water for 15  minutes, stir lightly but regularly so noodles will not stick to bottom of pan.

Enjoy!

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3 thoughts on “Vegan Pad-Thai

    • Thank you tofubelly!! I have an edit to make. Don’t soak the noodles too long, as recommended on the noodle bag, as they will break up. Maybe just 10 minutes and before adding the veggies-peanut sauce add some water so it wont be too pasty!

    • Thanks for visiting my cooking blog! I made a change – don’t soak noodles more than 15 minutes as they will be too soft and break up when you combine with peanut sauce!!
      Enjoy!

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