I've been very excited about picking up a new Vegan cookbook, Vegan with a Vengeance by Isa Chandra Moskowitz. She has some terrific things going on in this book including easy tips to convert meals to a Vegan flavor. She even has great baking recipes in there!
When I turned the page to Brooklyn Pad Thai I knew what dinner was going to be. As she stated in the book, it may not be the most authentic Pad Thai but it's good and tastes like the many Brooklyn joints that sell this amazing dish. Sounds good enough for me! What I liked about it was that it had a kick without burning out your insides. Very delicious! I have found with most any stir fry that prepping everything ahead of time is vital. The cooking process is quick and the last thing you want to be doing is chopping ingredients while things are about to burn.
This recipe also uses bean sprouts. I make my own using this method, which freezes great so that there are always some on hand.
You will Need:
1 LB Rice Noodles
3 TBSP Peanut Oil
1 Package drained and cubed Tofu
1 medium onion cut into thin half moons
2 cloves garlic minced
1 TBSP minced lemongrass
2 Cups of Bean Sprouts
8 Green Onions cut into 1 inch pieces
2 Small dried chilies, crumbled
1/2 cup chopped roasted peanuts, chopped
1/4 Cup Chopped cilantro
For the Sauce:
6 TBSP Tamari Sauce
6 TBSP Sugar
2 TBSP Tomato Paste
2 TBSP Siracha Sauce
1/4 Cup Wine Vinegar
3 TBSP Lime Juice
Prepare the noddles according to the package instructions, then run under cold water to stop the cooking process. Set aside.
Mix sauce ingredients together and set aside.
Heat a large wok with 1/2 of the peanut oil over medium high heat. Peanut oil is great for high temp cooking and will not smoke and burn like other oils. Cook the tofu cubes until crispy on the outside, about 5 minutes then remove from wok and set aside.
Add the rest of the peanut oil to the wok and cook onions for about 2 minutes. Add garlic and lemongrass and cook another 30 seconds or so. Add the sauce and when it begins to boil and bubble add the noodles. Toss for about 2 minutes in the sauce. Add the tofu, bean sprouts, green onions, and chilies. Toss for a couple of minutes then transfer to bowls.
Garnish with the chopped cilantro, peanuts and lime wedges.