Does anyone know of a good vegan pad thai that a meat eater would enjoy as well?
THANKSA good vegan pad thai recipe?
Title: PAD THAI - VEGETARIAN
Categories: Thai, Vegetables, Vegan
Yield: 4 servings
2 qt ;water
3/4 lb Mung bean sprouts
6 oz Rice noodles (1/4-inch wide)
MMMMM---------------------------SAUCE---鈥?br>
3 tb Fresh lime juice
3 tb Catsup
1 tb Brown sugar
1/4 c Fish sauce* or soy sauce
MMMMM-------------------REMAINING INGREDIENTS------------------------
3 tb Peanut oil or vegetable oil
3 To 4 cloves garlic; minced
-or pressed
1 tb Fresh chile; minced OR
1 1/2 ts Crushed red pepper flakes
2 c Carrots; grated
4 lg Eggs; lightly beaten with
-a pinch of salt
2/3 c Peanuts; chopped
6 To 8 scallions; chopped
-(about 1 cup)
*Fish sauce is made from fermented salted fish. It can be found in
Asian food stores and requires no refrigeration after opening.
In a covered pot, bring the water to a rolling boil. Blanch the mung
bean sprouts by placing them in a strainer or small colander and
dipping it into the boiling water for 30 seconds. Set aside to drain
well. When the water returns to a boil, stir in the rice noodles and
cook for 3 to 5 minutes, until tender but firm. Drain the cooked
noodles, rinse them under cool water, and set them aside to drain.
Prepare the remaining ingredients and have them near at hand before
you begin to stir-fry. Heat the oil in a wok or large skillet. Add
the garlic and chile, swirl them in the oil for a moment, and stir in
the grated carrots. Stir-fry for 1 minute. Push the carrots to the
sides to make a hollow in the center. Pour the beaten eggs into the
center and quickly scramble them. When the eggs have just set, pour
in the sauce mixture and stir everything together. Add the drained
rice noodles and mung sprouts, and toss to distribute evenly. Stir in
the peanuts and scallions, and serve at once.
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g
carbohydrate, 712 mg sodium, 142 mg cholesterol.,
0000000000000000000000000000000000000000鈥?br>
PAD THAI PSEUDO-VEGETARIAN STYLE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Thai fish sauce
1/4 c White vinegar -- plus:
2 tb White vinegar
4 tb Sugar (less if desired)
1 t Paprika
8 oz Thai rice noodles
-- (about 1/4鈥?thick)
8 oz Tofu
2 tb Dried shrimp (optional)
3 tb Oil
2 Garlic cloves (or more)
2 Eggs
3/4 lb Bean sprouts
3 Green onions
- sliced on the diagonal,
- including white part
3/4 c Ground peanuts
1 tb Roasted red chili peppers *
* [Take some dried red chili peppers and cook them in an ungreased wok over low stirring constantly until they start to brown. Grind in a coffee grinder or spice mill.]
Instructions: Combine first four ingredients and let sit until sugar dissolves. Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes. Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water and drain.
Put oil in wok, heat to medium, put in crushed garlic. Swirl around for
about a minute. Add noodles and mix around for a minute or two.
Add the tofu and shrimp then immediately add the liquid. Keep stirring
until the liquid has all been absorbed into the noodles, about a couple of minutes.
Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. (*Carefully* peak if unsure.) Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits.
Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness.
0000000000000000000000000000000000000000鈥?
FRIED CURRIED RICE (KHAO PAD PONG KARI)
Serving Size : 2 Preparation Time :0:00
Categories : Thai Vegetarian
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- -------A good vegan pad thai recipe?
Find a normal pad thai recipe. Substitute crumbled silken tofu for the egg (silken tofu is soft and egglike) and either leave out the meat or replace it with seitan or tofu. I personally prefer seitan, it is much meatier than tofu.A good vegan pad thai recipe?
http://www.recipezaar.com/Vegan-Pad-Thai鈥?/a>
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