VEGAN PAD THAI ENJOY DAN:

                                             VEGAN PAD THAI by CHEF DAN:

Serves 4-6

 

INGREDIENTS:

2 tablespoon vegetable oil

2 tablespoons lime juice

1 tablespoon red curry paste

2 tablespoons light soy sauce

2 tablespoon brown sugar

5 tablespoon peanut butter

3 tablespoons tamarind concentrate

2 tablespoons rice wine vinegar

6 garlic cloves, minced

1 (16 Oz) package rice noodles

2 shallots, minced

1 bunch green onion, sliced on the bias

3 cups bean sprouts, (half cooked and half for garish)

2 carrots cut into thin slices

2 cups broccoli, cut small

2 cups baby bok choy, sliced

8 ounces firm tofu, small cubes

1/3 cup dry roasted peanuts.

 

 DIRECTIONS:

1.   Soak the rice noodles in hot water for 20 minutes.

2.   Wrap the tofu in dish cloth and place in a strainer.

3.   Put weight over to press out the water.

4.   Then cube.

5.   Heat the oil in a wok over medium-high heat.

6.   Add the garlic and cook 1 minute.

7.   Add the carrots, broccoli, bok choy and tofu and stir –fry for 4-5 minutes.

8.   Drain the noodles and add to the wok.

9.   Add 1/2-the bean sprouts, shallots, 1/2-the green onions, lime juice, red curry paste, soy sauce, brown sugar, peanut butter, tamarind and rice wine vinegar.

10.                Toss until the noodles are heated through and the veggies are cooked.

11.                Sprinkle with peanuts, bean sprouts, and green onions.

 

ENJOY DAN:      BON-APPETITE!!