100% Veggie, Vegan Pad Thai
1 hour, 4 large servings.
(this turned out SO good, guys)
What you’ll need:
- 3 tablespoons tamarind (if you can’t find it, you can sub 3 tablespoons molasses or brown sugar with 2 teaspoons of lime juice)
- 1 cup boiling water
- 1/2 cup light soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons Sriracha or Sambal
- 1 bunch green onions, cut into 1-inch pieces
- 4 large shallots, sliced crosswise into very thin slices
- 1 block extra firm tofu (baked or firm would work fine, too) rinsed, patted dry, and cut into 1/2 inch chunks
- 1 cup peanut, vegetable, or olive oil
- 4 garlic cloves, finely chopped
- 1/2 cup roasted peanuts or cashews (cashews are better)
- 1 whole spaghetti squash, cooked and shredded
- 1 package “coleslaw” like shredded cabbage
- Fresh cilantro, chopped
- lime wedges to garnish (optional)
- 1 can light coconut milk
- 1 package Thai peanut sauce mix
- 2 tablespoons dry curry
- salt and pepper to taste
From here, it’s whatever veggies you like. This is what I used: - 1 can shittake mushrooms, rinsed
- 1 package sliced fresh mushrooms
- 1 can cut baby corn, rinsed
- 1 red bell pepper
- 1 head of brocolli, cut into bite-sized pieces
- 1 can pineapple chunks, rinsed
Get your spaghetti squash going, first. I used the microwave method, because it’s quicker. If you have time, you can bake or boil. Link to a “how-to” site, here. Once you’ve got the pulp from the squash into a bowl, add about half the bag of cabbage. I used the other half to add to some cut cucumber and rice vinegar - this makes a great side-salad.
Meanwhile, make pad thai sauce by soaking tamarind pulp (or sugar/lime mixture) in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. If you’re using tamarind, force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha or Sambal, stirring until the sugar has dissolved.
Heat oil in a wok or large pan over med-high heat until hot, then reduce to med-low. Add half your shallots, and allow to brown for about 8 minutes, stirring frequently. Carefully strain into a heat-safe bowl, setting aside your shallot oil, and allowing the fried shallots to rest and cool on a paper towel. They’ll crisp up as they cool, and add a nice addition to the top of your finished dish.
Reheat the shallot oil in your wok over med-high heat. Add tofu, and allow to brown for about 8-10 minutes, gently turning the pieces over, occasionally. Transfer fried tofu to paper towel, and reserve shallot oil again.
Heat wok on high, and add about 5-6 tablespoon of shallot oil. Stir-fry green onion, garlic, and the remaining shallots for about 2 minutes. Reduce heat to medium, and add your cooked spaghetti squash/cabbage mixture. Using two spatulas (if necessary), toss everything together, adding about a half-cup of the sauce you made at a time, until you have as much as you want in there. Set aside, in a large serving bowl.
Using a tablespoon or two of remaining shallot oil, plus a shake or two of soy sauce, saute your mushrooms in the wok for about 5 minutes, allowing to cook through. Add broccoli, pineapple, cashews, baby corn, and coconut milk. Bring to a boil. Reduce heat to med-low, and add peanut sauce packets. Mix together until smooth, then add curry. Finally, add red bell pepper and fried tofu, and allow to cook another 2-3 minutes. Remove from heat, and allow to cool 1-2 minutes (this give the sauce a chance to thicken up).
When serving, place “noodles” in the bottom of a bowl. Add your veggie/tofu mixture. Top with fresh cilantro, fried shallots, and a lime wedge. You could also use bean sprouts, but I’m not a fan - I left them out.
Salt & pepper to taste, and enjoy!
