Pad Thai From Betty Goes Vegan Recipes

30 MINUTE VEGAN PAD THAI

Steps:

• Prepare all of your ingredients before you begin. Slice the carrots, chop the green onions, cilantro and the peanuts. Press your tofu if needed (I like to get the vacuum packed extra-firm tofu so no need to press it), and then chop into 1/2 inch cubes.
• Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat, and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.
• Make the sauce: Stir all the sauce ingredients together in a small bowl. Set aside.
• Fry the tofu: In a large pan (you can even use the same pot you boiled the noodles in), heat the oil over medium-high heat. Add the tofu, and fry it until all sides are golden brown.
• To the pan with the tofu, add the noodles, sauce, carrots, green onions and half of the cilantro. Stir as it warms up.
• Serve immediately, sprinkling peanuts and more cilantro on the top of each serving, with lime wedges and mung bean sprouts on the side. Squeeze lime juice to taste before eating. Yum!

PAD THAI FROM BETTY GOES VEGAN

Steps:

• Make noodles per package instructions.
• Mix the lime juice, water, brown sugar, stir fry sauce, Bragg's, vinegar, and 1 Tablespoon of the sesame oil in a bowl.
• In a wok, heat 3 teaspoons of sesame oil over medium heat. Cook garlic for less than 1 minute in the oil. Add tofu and cook for 2 minutes. Remove tofu when it turns brown and has a crispy skin. Put in a bowl on the side.
• Add the remaining 2 Tablespoon of sesame oil and toss in vegan chicken, baby corn, pea pods, and cook. Stir frequently until the chicken begins to brown. Pour in the lime juice mixture. Add tofu and mix. Next mix in the cooked noodles. Stir in peanuts, bean sprouts, and half of the cilantro. Cook for 3-6 minutes. Serve with green onions and more cilantro and a lime wedge.

EASY PAD THAI

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.