Reprinted with permission from the author, Laura Matthias.
Vegan Pad Thai (p. 76)
Traditional Pad Thai is served with eggs and
often has fish sauce mixed into it. This vegan version is scrumptious and adds
extra vegetables and tofu.
- 2 tbsp brown rice vinegar (30 ml)
- 5 tbsp tamari (75 ml)
- 4 tbsp brown rice syrup (60 ml)
- 1 1/2 tbsp peanut butter or peanut oil (20 ml)
- 3 tbsp olive oil (45 ml)
- 1 lb firm tofu, cut into small cubes (450 g)
- 2-3 cloves garlic (2-3)
- 2 tbsp gingerroot, fresh grated (30 ml)
- 10 scallions, chopped (10)
- 1/2 tsp chili flakes (2 ml)
- 1 tsp sea salt (5 ml)
- 2 cups yams, cut into long, thin slices (500 ml)
- 1 red pepper, cut into long, thin slices (1)
- 1 bok choy, chopped (1)
- 2 cups mung bean sprouts (500 ml)
- 1/2 cup water chestnuts, slices (125 ml)
- 2 tbsp lime juice, freshly squeezed (30 ml)
- 1/2 lb rice noodles, cooked and drained (225 g)
- 2/3 cup peanuts, toasted and chopped (160 ml)
- 1/4 cup scallions, finely chopped (60 ml)
In a small bowl, combine the rice vinegar, tamari, rice syrup
and peanut butter. Stir together thoroughly and set the sauce aside.
In a wok, sauté the tofu, garlic, ginger, scallions, chili,
salt and yams in olive oil for several minutes, stirring frequently to prevent
them from sticking to the pan. When the yams begin to soften, stir in the red
pepper, sprouts, bok choy and water chestnuts. Continue sautéing for several
minutes, then pour in the prepared sauce and cooked noodles. Gently stir the
noodles into the vegetables and sauce. Remove from heat and add the lime juice.
Garnish with toasted peanuts and scallions. Serve hot.