speedvegan

Pad Thai, originally uploaded by speedvegan.

The night before my birthday, one of my oldest and dearest friends took me to my favorite place on earth, Sublime. She had never been there and asked what she should have. She is a Pad Thai kinda gal and I remembered the Pad Thai being very good the last time I had it. Of course, that had been a year ago when the restaurant was under different management. Still, I thought vegan Pad Thai is Pad Thai minus the fish sauce. I was wrong. She and I were both very disappointed, so I decided to try out my own Pad Thai recipe at home.

8 oz dried flat rice noodles
3 tbsp coconut oil
3 cloves garlic, minced
1/2 cup lemongrass, chopped
1 cup bean sprouts
1 cup scallions, finely sliced
1/4 cup peanuts, chopped
1/2 tsp red pepper flakes
salt (to taste)

Sauce:
1/4 cup soy sauce
1 tbsp agave nectar
2 tbsp lime juice
3 tbsp tomato ketchup

1. Combine sauce ingredients and set aside.

2. Cook rice noodles according to package directions and set aside.

3. Heat coconut oil in a wok over medium-high heat.

4. Saute garlic and lemongrass for a minute.

5. Slowly add the sauce. When it starts to sizzle, add the bean sprouts, scallions, peanuts and red pepper flakes. Cook for another minute.

6. Stir in the noodles and add the salt. Serve immediately with tofu, if desired.

The first time I attempted this, I had tons of left overs and got sick of Pad Thai. This time I made 4 servings which was perfect !