I created this recipe shortly after my daughter, Mary, became a vegetarian. We found that Thai food, is very vegetarian friendly, and it quickly became her favorite. ( Other then Mexican Food...she really likes heat and spice!) Because we are on a budget and eating out was getting too often and too expensive, I set out to create a dish that was vegetarian and gluten free without being difficult to make. This is the solution that I came up with.Unfortunately, this recipe has not worked well when I try to cut it down. It makes a large mixing bowl full. (about four - five quarts) The good thing is it reheats well and travels well, great in a packed lunch and can be served warm, cold, or even room temp. I often text a few friends and share the wealth....:)
Don't be intimidated by the long list of ingredients....or the length of the instructions... it really is not bad and worth it!! You can use whatever mixture of vegetables that you like. I have made it with only broccoli or sugar snap peas onions and water chestnuts, depending on my "gardening friends" crops. Use whatever combination suits your family it is about 4-5 Cups of chopped veggies....
Peanut "Pad Thai"
1 crown broccoli - chopped
1/2 yellow onion- chopped
1 head bok choy - - optional -chopped, greens too
1 carrot- shredded
1 stalk celery - chopped
1 small green zucchini, chopped
hand full of sugar snap peas
1/2 cup chopped green cabbage ( I use the washed, cut and prepared for coleslaw, if so you can omit the carrot earlier as this has it in it)
1 8 oz can sliced water chestnuts - rinsed under running water
1 8 oz can bamboo shoots -rinsed under running water ( optional)
1 package extra firm tofu, drained and cut into bite size pieces
2 eggs, beaten - Optional
veg or peanut oil - for sauteing veggies
rice vinegar - (available in the Oriental food section)
brag liquid Amino's ( available in health food section - if not Gluten Free, you can use soy sauce)
Wash, cut and prepare all the veggies, place in a large mixing bowl and toss together until well combined. Heat a large frying pan over med high heat, add a little oil in the bottom and add the tofu. Do not stir . Leave alone for approx five to seven minutes to "brown" the side touching the pan. Remove the tofu from the pan and place into a large serving bowl. Adding a few hand full of veggies at a time, sprinkle the veggies with a little brag and rice wine vinegar. Saute the veggies until crisp tender then place in large serving bowl with the tofu. It usually takes me three to four pans full to complete the veggie process.Just keep adding to the serving bowl. If you are adding the egg, scramble it now and add to the bowl with the tofu. Set aside and start the sauce and the noodles.
For the Noodles:
1 lb pkg of Rice Stick ( rice noodles...the wider ones looks like linguine noodles available in the oriental food section or specialty stores)
boiling water
Making the Noodles:
In a large pot bring water to a rolling boil and turn the heat off. Place the rice noodles into the hot water making sure they are covered in water. Cover for about ten minutes. Then with tongs, stir the noodles and cover for an additional five minutes. Check for tenderness before you remove them from the water. You want them "ala'dente"....a little firm. You want to keep them from getting mushy, so drain the hot water and rinse them with cold water to keep them from continuing to cook. When they have been rinsed, place them in the bowl with the tofu and the veggies, toss well to combine. I use my hands to incorporate the ingredients well.
Use the same frying pan to make the sauce.....
For the Peanut Sauce:
1 16 oz bottle of carrot juice
2 tbsp minced garlic
2 tbsp grated fresh ginger
2 Tbls Sriracha HOT chili sauce
1/4 C Brag liquid Amino's
3 Tbsp rice wine vinegar
3/4 C Extra chunky peanut butter. (Your favorite brand)
1/4 C Chopped fresh Cilantro - added after the sauce is thickened
Put all the ingredients in the pan and bring to a boil, reduce heat and simmer, it will thicken on its own, you want the consistency of a gravy. Add the sauce over the rest of the cooked ingredients and toss well to combine.
Serve with Sriracha Hot chili sauce for those that want extra heat and spice.
Hints:
I have made this sauce for other things like a dipping sauce for chicken strips or poured over grilled chicken breast and brown rice.....it is yummy!!!!!
You can add cooked chicken, pork or even seafood if you like.
While I have the onion and the cilantro out, I make the salsa or Pico de gallo for another nights dinner.
If you do not have experience with fresh ginger it looks very strange indeed. But, it is wonderful and really adds flavor that cant be compared. You do not need a large piece, however keep in mind you need to buy it large enough piece that you can peel the outer brown "skin " off, and still have enough to hold onto to grate. If you do have any left over, you can make ginger tea. Add a slice of ginger to your hot cup of tea..( I like Green Tea) Steep like usually, it soothes your tummy and tastes yummy! ( you can also make it iced just cool it off and add ice)
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