Vegetarian Pad Thai

Easy, flavourful and inexpensive to make. I was craving pad thai and combined a few recipes I found into one, and added my own twist to it as well. I used to use another recipe but found it a bit dry and tasteless so I created this one. Everyone who tasted it gave it a thumbs up!

Ingredients:

• 1 pkg. rice noodles (I used thick fettuccine style ones)
• 1 package of mung bean sprouts (about 2 cups)
• 1 grated carrot
• 5 green onions (chopped, including greens)
• 1 Tbsp. grated ginger
• 1/2 lb. tofu (fried or grilled then cut into cubes, I used leftover cooked tofu)

Sauce

• 1/3 cup soy sauce (I used light)
• 1/3 cup lime/lemon juice combo (I used mostly lime)
• 1/3 cup brown sugar
• 1 Tbsp. sambal oelek (or hot sauce)
• 3 Tbsp. natural peanut butter

Directions:

Combine all sauce ingredients and mix well. Set aside.

Boil a big pot of water, then take of heat and immerse rice noodles and sprouts for 7 minutes or according to package directions. Drain and set aside.

In a wok or large pan, heat 1 Tbsp of sesame oil then add carrot, ginger and green onions and fry for a minute. Add tofu to heat up. Then add noodles/beans and mix well. Add sauce and mix until well blended. Serve with chopped coriander and peanuts.

Bon Appetit!

Source: My own recipe adapted from several ones, also on my blog

• http://thefrugalvegan.wordpress.com

By Lisa