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Receta Vegan Pad Thai

by Elizabeth Warfield-Murray

Ingredientes

8 oz Rice noodles (the thicker the better) ½ C Onion, diced ½ C Green onions, thinly sliced 1 lb Tofu, extra firm, ¼” cubes 1 C Mung bean sprouts 1⁄3 C Shoyu, or to taste 1⁄3 C Lime juice, fresh ¼ C Sucanat 3 Tbl Peanut butter 2 Tbl Sesame oil

2 Tbl Garlic, minced 1 Tbl Ginger, peeled & minced 1 Tbl Tahini 1 Tbl Tamarind pulp (available at your local Hispanic market) ½ tsp Curry paste or powder ¼ tsp Crushed red pepper flakes ¼ tsp Cumin powder ¼ tsp Coriander, ground Cilantro, to garnish Ground peanuts, to garnish

Direcciones

1. Prepare rice noodles by soaking them in boiling hot water for 8-10 minutes. Drain well and place in a large mixing bowl.
2. Place Shoyu, lime juice, peanut butter, tahini, sucanat, tamarind pulp, curry paste and spices in a medium mixing bowl and whisk well. Set aside.
3. In a wok or large sauté pan, on medium high heat, sauté garlic, ginger and tofu in 1 Tbl sesame oil until tofu is slightly browned, approximately 5 minutes, stirring frequently and adding small
4. amounts of water if necessary to prevent sticking . Add remaining oil, onion, green onion and cook 5 minutes , stirring frequently.
5. Optionally, at this time, you may add 1 C of water chestnuts, 1 C chopped carrots, and 1 C of broccoli flowerettes, or up to 3 C of assorted vegetables. Add additional water if necessary to prevent sticking. Cook lightly for 5 minutes.
6. Add the peanut sauce mixture and cook until the sauce thickens, approximately 5 minutes, stirring frequently. Add to noodles in large mixing bowl.
7. Gently mix in bean sprouts and garnish liberally with freshly chopped cilantro, ground peanuts and a slice of lime.

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