Pad Thai

Have you ever eaten something so good the whole world just melts away and it is just you and this delicious food?  This is it for me.  I love Thai, so if you don't - this might not be your thing.  For me, I could eat this every night.  It is a little piece of heaven.  I got it from a book that helped me with the transition to become vegan.  This is one of many great recipes, my favorite recipe!  The book is Skinny Bitch in the Kitch.  (I apologize to those who might take offense of the title.)  Great book if you are flirting with the whole vegan idea, but can be offense to some.  If you love Thai food - this is a great recipe to try!  We buy the spring rolls from Costco to eat along with it!  So delicious!  A couple of notes:  If you don't like or don't eat tofu - just leave out the tofu - we do it all the time.  Also you can find mirin and sriracha in the Asian section of your grocery store.  Sriracha can be pretty spicy though - so if you are one who doesn't like the heat, use only about half, maybe even just a quarter of what the recipe calls for.

Pad Thai

Recipe courtesy Skinny Bitch in the Kitch

Makes:      3 to 4 servings

Ingredients

6 ounces rice stick noodles

¼ cup agave nectar

¼ cup mirin

3 Tbsp ketchup

3 Tbsp tamari or soy sauce

1 ½ Tbsp lime juice

1 Tbsp sriracha or other chili sauce

2 Tbsp refined coconut oil

14 to 16 ounces extra-firm tofu, cubed

½ red onion, cut into ¼-inch slices

2 cloves garlic, minced

3 scallions, halved lengthwise and cut into 2-inch pieces

2 cups bean sprouts

1 carrot, shredded

¼ cup chopped fresh cilantro, mint, or a combination

¼ cup chopped roasted peanuts

4 to 8 lime wedges                 

Directions

Cook the noodles according to package directions.  Drain and set aside.

Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari or soy sauce, lime juice, and sriracha; set aside.

Heat the coconut oil in a 12 to 14 inch wok or skillet over high.  Add the tofu and stir-fry for 4 minutes.  Add the red onion and stir-fry for 30 seconds.  Add the garlic and stir-fry for 30 seconds.  Add the noodles and agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce.  Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.

Transfer the pad thai to plates or a platter, garnish with cilantro or mint, peanuts and lime wedges, and serve.