Pad Thai - Veggie Style
It's fun trying different Pad Thai dishes at veg restaurants, but we often find the dish to be too salty, or too sugary, or too oily. So, I decided to try concocting our own homemade version. It definitely isn't your typical Pad Thai, but hey, I wanted to create a healthy version that we can devour often and feel great after! And feel free to adjust the seasonings in the sauce to make it your own. Enjoy!
- Juice of ½ lime
- 1 ½ Tablespoons soy sauce
- 5 medjool dates
- 1 Tablespoon tamarind paste
- ¼ cup peanut butter
- ½ cup water
- Place all the ingredients in a blender, adding a little water to start, and blend until smooth. Add as much water as needed to create a smooth consistency (texture of molasses).
- Set aside until stir fry is done cooking.
Stir fry ingredients:
- 10 oz. brown rice pasta (pad thai noodles or spaghetti)
- 2-3 cups chopped veggies (i.e. carrots, broccoli, etc.)
- 10-12 oz. firm tofu (cubed)
- 1 Tablespoon toasted sesame oil
- ¼ cup chopped nuts (i.e. cashews, peanuts, or almonds)
- Cook pasta according to directions. Strain and rinse with cold water. Set aside.
- While pasta is cooking, add sesame oil, veggies, and tofu to skillet and stir fry on medium heat for 10 minutes (or until veggies are cooked to your liking). Add a little water to skillet, if needed, to keep veggies from sticking to the skillet.
- Once veggies are done, add pasta and sauce to skillet, mix together, and heat thoroughly.
- After serving, top with chopped nuts.
Yields: about 4-6 servings