Our Pad Thai…

 

I’ve been craving the Pad Thai we had on our holiday so badly, I had to try and re-create it! The meat-loving Boyfriend said he would be happy to eat this for dinner every day, so that must be a good sign…After many ruined attempts with a sticky noodle mess, we have realised that the secret to stir-fried Noodles is to dunk them in ice water once cooked, and then let them dry before adding to your veg. The key ingredients to Pad Thai are Rice Noodles, Bean Sprouts & Tomato Paste. The rest depends on the Chef…

Ingredients: (a modified version of the recipe in Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock)

1 pack Rice Noodles (flat ones would be more authentic, but i only had round…)

1/2 Red Onion, sliced

1 clove Garlic, minced

1 small Red Chilli, minced

a few Mushrooms, sliced

1 cup Carrot, julienned

bunch of Mange Tout, halved

handful Bean Sprouts, halved

1/2 cup Smoked Tofu, diced

Spring Onion, cut same length as Bean Sprouts

1 Tblsp. fresh Coriander, chopped

chopped Peanuts (optional)

Sauce:

3 Tblsp. Soy Sauce

2 Tblsp. Lime Juice, fresh

1 Tblsp. Tomato Paste

dash of Agave Syrup/sugar

hot sauce (if desired)

 

Method:

– Cook the Noodles according to package directions. Soak in ice water, and leave to drain.

– Heat oil in Wok and saute Tofu cubes until beginning to brown. Remove, and place on paper towel to absorb excess moisture.

– Heat oil and add Onion, fry until beginning to soften. Add Mushrooms & Garlic and saute about a minute more, then add Mange Tout, Carrots & Chilli and stir-fry 30 sec or so. Add Tofu, then pour in the sauce and stir-fry. Slowly add in the noodles, mixing gently. Then add Bean Sprouts & Spring Onion, another 30 sec.

– Sprinkle with Coriander and serve with chopped nuts & lime wedges.

(about 4 servings)

* The trick is to make it in batches so the noodles and veg can mix properly with the sauce, and you won’t get a clumpy mess…

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Nigella’s Thai Curry…Veganized!

If you’re looking for a crowd-pleaser – this is it. My boyfriend & I made a giant batch of this Curry for my sister’s 21st, and served it to 15+ meat eaters who happily chowed it down! I also fed this to my Hungarian, Salami-loving friend the other night, and she commented on how good it was…so there we go, it’s Carnivore approved! I’m actually not a big fan of Nigella, but i happened to come across her making this one day on her TV show and realised it would be a cinch to veganize (just leave out the fish). It was also really simple to memorize, as the ingredients are pretty basic and come together quickly. We had this curry with cooked Barley because i love its chewy texture, but it would be equally great with Brown Rice. I think it’s quite obvious that I’m missing Thailand already…

Ingredients:

1/2 Red Onion, sliced

1-2 cloves Garlic (mine was massive so i just used one!)

1 Tblsp. minced Ginger

2 Carrots, cut into chunks

1 Yam, peeled & cut into same sized chunks as Carrot (Butternut works well too…)

1 Eggplant, peeled & cut into chunks (peeling it makes it nice & soft)

1/2 each of Yellow & Red Bellpepper, cut into chunks

handful of Mange Tout

1-2 Tblsp. Red Curry Paste (make sure it doesn’t contain Shrimp paste)

1 tin Coconut Milk

400ml Vegetable Stock

1 tin chopped Tomatoes (i used Fire-roasted)

1 block of frozen Tofu, defrosted and cut into triangles**

1/2 stalk Lemon Grass, cut open

2 Tblsp. Coriander, minced

2 Tblsp. Spring Onion, chopped

 

Method:

– Heat Canola Oil and fry Onions, Garlic and Ginger until beginning to brown.

– Carrots, Yam, Eggplant & Peppers and fry for a few minutes.

– Stir in Chilli Paste and Cream off the top of Coconut Milk. Then add the rest of the Milk along with Stock and Tomatoes.

– Add Tofu and Lemon Grass and stir to combine. Simmer 35 -45 mins. – until Carrots are cooked through. In the last few minutes of cooking, add Mange Tout and Spring Onion.

– Remove Lemon Grass stalk. Sprinkle with Coriander and serve on a bed of cooked Barley.

* About 6 servings

** The trick to great, spongy Tofu: drain & press as usual, then wrap in Clingwrap and freeze until needed (atleast a day ahead, but can be kept in freezer for a good couple of weeks). On the day you will be using it, let Tofu defrost completely and then squeeze out any excess liquid. Now it is ready to be added to your dish, and will soak up any sauce that surrounds it – and will also have a wonderful, chewy texture!

 

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