Vegan Pad Thai

This recipe for Vegan Pad Thai comes courtesy of Vegan With a Vengence by Isa Chandra Moskowitz.

I did, of course, make some changes. I adjust ingredients based on what I have on hand. It might look a little odd, but it was very very tasty.

Vegan Pad Thai

Pad thai

1 lb tofu (1.20)

1 lb rice noodles (1.25)

8 scallions, sliced (0.60)

1 small red onion, cut in half and sliced (0.30)

1/2 cup roasted peanuts, chopped (0.25)

2 cloves garlic, minced (0.10)

8 oz zucchini, thinly cut into matchsticks (v-slicer) (0.60) - recipe calls for sprouts instead

6 Tbsp canola oil (0.25)

1/2 bunch cilantro, chopped (0.50)

Sauce:

6 T low sodium soy sauce (0.50) - recipe calls for tamari, I used low sodium soy sauce and dark soy mixture

4 T sugar (0.12)

1/4 c. rice vinegar (0.30)

2 T tomato paste (0.15)

2 T Asian chili sauce (0.15)

juice of 2 limes (0.50)

Total: $6.77 for 8 servings. This is probably the equivalent of 4 restaurant servings, for 1/2 the price of one. ($1.69 for a restaurant-sized portion, 0.85 for a serving).

Press the tofu between paper towels and 2 plates, with a weight on the top plate. Slice tofu into 1/3 inch slices, and cut into triangles if desired.

Mix up the sauce and set aside.

Cook rice noodles according to package directions.

Heat 2 T oil in nonstick skillet over medium-high heat. Stir-fry tofu until golden and crispy on both sides. Remove to a plate.

Heat 2 more T oil. Add 1/2 of the red onion, saute 1-2 min. Add garlic and stir-fry 30 more seconds. Add 1/2 of the sauce and stir until it begins to bubble. Add noodles and stir for 2 min.

Add 1/2 of each of the peanuts, scallions, zucchini, and stir-fry for about 3 more min until zucchini is softened. Stir in 1/2 of cilantro. Remove to a bowl.

Repeat with other half of ingredients.

I served this with a salad (we have tons of lettuce), and a piece of surprise free salmon from the neighbor...it was very yummy.