Saturday, June 30, 2012

Easy Vegan Pad Thai


Serves 4

I am back! Back from helping to create theatre in the woods (which was amazing - more on that later)! Back from my 3 day road trip from Wisconsin to Texas! And back working as my parent's temporary personal chef, which they are very excited about :p

This is the first meal that I cooked upon my return - Pad Thai - one of my all time favorite dishes. I have very fond college memories of my best friend and I siting on the floor of her apartment, discussing Mormonism, theatrical theory, boys and the ethics of 'Hoarders' whilst eating Pad Thai with extra scoops of chunky peanut butter stirred in. Mmmm..... Good times!

This is a very simple recipe - it's ready and on the table in about 30 minutes. Which is great, and why it has become one of my favorite quick, throw together meals. It's also quite versatile, so feel free to switch up the veggies depending on what you have on hand.

 So- here you go! And please, if you're feeling indulgent, go ahead and add an extra spoonful of peanut butter to your bowl! You won't be sorry :)

1 tsp coconut oil (or olive oil, grape seed oil, etc.)
1 onion, thinly sliced
2 carrots, sliced into thin half moons
1 bell pepper, diced
1 head broccoli, cut into small pieces
(bean sprouts are also great here, I just didn't have any on hand)
1 14oz block firm or extra firm tofu, cut into 1/2" cubes

Sauce Ingredients:
1/4 cup apple cider vinegar
1/4 cup wheat-free tamari
1/4 cup peanut butter
1 TBS agave nectar 
juice of 1 lime

6-8 oz Pad Thai rice sticks, or rice noodles (here i used mai-fun rice noodles, because that's what I had in the cupboard) 

2 TBS finely chopped peanuts, for garnish

In a medium sized pot, boil water for the noodles. While the water is coming to a boil, prep your veggies. Over medium-high heat, saute the onion, carrots and pepper in the coconut oil until the onions begin to brown. Add the broccoli, cover, and continue to cook until the broccoli is tender, about 5 minutes more.

While you are waiting for the broccoli to cook, whisk together all of the sauce ingredients, and set aside. When the broccoli is tender, add the tofu, and cook for about 2 minutes. Add the the sauce, stir, cover, and turn the heat to low. Allow to simmer while you prepare the noodles according to the manufacturers directions. When the noodles are cooked, drain them and rinse with cold water to stop the cooking process. Add them to the veggies and tofu, and stir to coat with the sauce.

Garnish each bowl with a sprinkling of chopped peanuts, and serve!

Friday, June 29, 2012

I am back from the Wisconsin Dairy Land, and still recovering from my 3 day road trip home. Prepare to be inundated with all of the blog posts I've been saving up over the last month and a half :)