Easy Vegetable Pad Thai Recipe
adapted from veggiebelly.com
courtesy of Google images
For The Sauce
3-4 tablespoons light brown sugar
3 tablespoons fresh lime juice (about 2-3 limes)
4 tablespoons soy sauce
1/4 cup water
For The Noodles and Veggies
8 oz wide Pad Thai rice noodles, also called Banh Pho (or any type of noodle you prefer)
2 tablespoons coconut oil
1 crushed or chopped red pepper, as much as you like
1 crushed or chopped jalapeno pepper (or any hot pepper of your choice)
4-6 cloves of garlic, minced
2 cups of broccoli florets
2 medium carrots, peeled and chopped into rounds (or julienned)
1 heaping cup of cubed fried tofu (can buy block of tofu and cube yourself) optional
a big hand full of bean sprouts
2 green onions, chopped
3 tablespoons roasted, chopped peanuts (unroasted works too)
3-4 cilantro sprigs, chopped
1/2 lime, cut into wedges
1. Place all the sauce ingredients in a nonstick sauce pan. Bring to a boil. Then reduce heat and simmer on low for about 2 minutes, or till the sauce has thickened just a little. Turn off heat and set aside.
2. Put a little bit of coconut oil in frying pan and fry cubed tofu. Be careful not to overcook. Set aside.
2. Soak and drain the noodles according to package instructions. If the package doesn’t have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Then drain.
3. Heat the oil in a large wok. Add the crushed red pepper and jalapeno. As soon as they sizzle, add the garlic, broccoli and carrots. Toss on medium-high heat till the broccoli turns bright green and the garlic is fragrant, about 2 minutes.
4. Add the soaked noodles, tofu and the sauce. Toss on medium-high heat till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy.
5. Turn off heat, and add the bean sprouts, and green onions and mix well.
6. Garnish with cilantro and peanuts. Serve with lime wedges on the side.