Tuesday, July 17, 2012
Mile High Pad Thai
Annie Chun's. Let the noodles soak (per the directions on the packages) in some hot water. Then find some veggies. This time we used broccolini (from the farmer's market), peas (frozen), and red onions (Common Ground Co-op), but I've used almost anything. We also like to add tofu, seitan, or tempeh. This time we used both crumbled tempeh (from the buying club - steamed for 20 minutes) and tofu (Common Ground Co-op). Perhaps most important is the sauce. Play around with the sauce to find one you like the best. I kind of make it up as I go along each time, but 1,000 Vegan Recipes has a great pad thai sauce recipe (we omit the oil) to get you started. This time I got Rob going and then took Persephone for a walk. I'm usually the pad thai maker in the house so he did things a little differently. At first, Dema complained that Rob's wasn't as good as mine and then we all agreed it was different, but very good. That is the lovely thing about pad thai, you can make it different every time, but it will still taste fabulous. The huge pad thai pictured is Rob's serving with a hefty amount of sriracha. The rest of us also had cashews, gomasio, and Ginger-Amalki Mix (perfect on pad thai, why didn't I do this sooner?!).