Sunday, 12 August 2012

Vegetarian Pad Thai

I love Thai food. Its contrasting flavors, the sweet, creamy sauces, mixed with hot spices and a rich mix of colours. It had me at hello the first time I sat down with a warm bowl of yellow curry. It was during my good friend Claire's large family gathering at Suwanna's one year and I swear I haven't had a better bowl of hot curry since that lovely and delicious day.

But, enough of curries. This initial recipie post of mine is about Pad Thai. A nice and quick suppertime meal inspired by the classic Thai street food. (A city I hope to visit one day in the flesh.) There are lots of recipes out there on the net that have inspired me to get to the flavour I wanted to achieve, involving a salty sweet peanut butter taste. I've tweaked a few recipes I found online and added my own twist on things and this is what I have come up with. I hope you like it.

This recipe is good for a potluck as it is gluten-free and can be vegan friendly if the egg is omitted.

You'll need:

A cast iron skillet
A large pot
A wooden spoon
A cutting board
A sharp knife
A small bowl


1/2 package of thick rice noodles
1 tsp of chopped garlic
Some chopped onion
Sliced carrots
One egg (optional)
Salted peanuts
1/2 package of firm tofu, cubed
3 tbsp of hosin sauce
1 tsp of chili garlic sauce
2 tbsp of natural peanut butter
2 tbsp of rice vinegar
A few tsp of canola or coconut oil 

  1. Boil water and cook rice noodles until soft. Rinse, drain and drizzle with oil. Set aside.
  2. Put cast iron skillet on medium heat and add some oil to the pan.
  3. Add chopped onion, garlic, tofu, broccoli, carrots and peanuts to the pan. Fry until golden brown.
  4. In a small bowl combine the hosin sauce, rice vinegar, peanut butter and chili garlic sauce. Set aside.
  5. Add the egg to the veggies and tofu.
  6. Mix the rice noodles, sauce and veggie mixture all together on the frying pan. Let it simmer on low heat for 5 minutes.
  7. Dish and serve!

This makes about enough for 6 generous helpings. It's yummy the next day, while the flavours have really set in. Maybe you will have some cold, the next day for lunch, as my boyfriend happily does.
A nice side dish to this meal is a simple green salad which to me is mixed greens, balsamic vinegar and oil with some chopped garlic.


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