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Tuesday, April 9, 2013

Pad Thai (Vegan)


Vegan Pad Thai


ingredients for sauce:
  • 15oz can  light coconut milk
  • 1/4 cup ketchup
  • 2 tbsps agave
  • juice of 2 limes
  • 3 tbsps tamari

ingredients for noodles:

  • 8oz flat rice noodles
  • 2 tbsps olive oil
  • 8oz extra-firm tofu, blotted and cut into cubes
  • 4 cloves garlic, minced
  • 8oz fresh mung bean sprouts
  • 6 scallions, sliced
  • 2 cups green cabbage, shredded
  • 2 large carrots, shredded
  • 1 sweet red bell pepper, sliced very thin
  • 2 stalks lemon grass, cut
  • 1/2 tsp Thai red chili paste or dried hot red pepper flakes
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped peanuts
  • lime wedges for garnish



preparation steps:


1. combine the ingredients for the sauce in a small bowl and set aside

2. cook the noodles according to package directions and set aside

3. heat oil in wok

4. add tofu and garlic and sauté over medium heat until both are golden

5. add  sprouts, scallions, cabbage, carrots, sweet red bell pepper, chili paste, and lemongrass


6. cover and steam for 3 minutes -or until sprouts barely wilted

7. stir cooked noodles gently with sauce

8. garnish with cilantro, chopped peanuts and lime wedges

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