garbanzopalooza

A blog by ordinary people about living an extraordinary life

Vegetable Pad Thai

There are some meals that work really well for people trying to balance the varied diets that everyone in their house may have.  This recipe for a quick and easy pad thai is one of those recipes.  It uses rice noodles, so if there are any gluten allergies (or sensitivities), these noodles are a great choice.  It has a variety of vegetables, so everyone is getting some great nutrition and good color in their diet.  And you can add any additional meat protein you wish to add.  I made mine with shrimp, while Meg’s plate was strictly vegetarian.  It is a great idea to arm yourself with recipes like this that allow for modifications and customizations, that way you are only making one dinner but can make everyone happy.

Ingredients

  • 10 ounces of rice noodles
  • 3 tablespoons of soy sauce
  • 3 tablespoons of brown sugar
  • 3 tablespoons of vegetable oil
  • 1 pound of firm tofu, pressed to remove some water and cut into 1/4″ strips
  • 3 garlic cloves, chopped
  • 2 shallots, chopped
  • 6 ounces of shitake mushrooms
  • 1 chili pepper, seeded and diced (more or less depending on your preference for heat)
  • 2 eggs, beaten
  • 1 bunch of scallions, sliced, white and green sections
  • 1 carrot, halved and finely chopped
  • chives
  • cilantro
  • 1/2 cup of roasted peanuts

Bring a pot of salted water to boil.  Turn off the heat and add the rice noodles.  Allow them to soak for 10-15 minutes.

In a small bowl, combine the soy sauce and brown sugar.  If the sauce appears too thick you can thin it with some water.

Heat 1 tablespoon of oil in a skillet (you can use a wok but I cannot use one in my house otherwise the fire alarms will go off).  Cook the tofu for 3-5 minutes until slightly browned.  Remove from the pan and set aside.  Add 2 tablespoons of oil, add the garlic and shallots in the pan and cook for about a minute.  Add the mushrooms and chili, cook for about 2 minutes, until the pepper begins to slightly soften.  Add the cooked noodles and allow them to reheat.  Push everything to one side of the pan and add the eggs.  Allow the eggs to set and then scramble them.  Add in the soy sauce paste, carrots, scallions and tofu.  Toss to combine all ingredients.

Serve in bowls, topping with peanuts and fresh cilantro and chive.  You can also add a hint of lime juice, so Shiracha hot sauce, or whatever you would like to jazz up the dish.

It seems I forgot to take a picture of this dinner, so I guess I will have to make it again and post a photo 🙂

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This entry was posted on April 1, 2013 by in Peter Waterman's posts, Recipes and tagged , , , , , , , , , , , , .
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