1 14 oz. package of Thai rice noodles
2 TB shoyu
2 TB water
2 TB creamy peanut butter
2 TB sriacha chili paste
6 TB coconut oil
2 tsp minced garlic
2 tsp minced ginger
2 TB Agave syrup
2 TB cider vinegar (or 1 TB cider vinegar + 1 TB rice vinegar)
1 tsp Patis (a/k/a Thai fish sauce)
2 cups chopped cabbage
2 cups greens
1 cup chopped onion
1 cup Julienned carrots
1 cup chopped mushroom (if fresh shiitake, then Julienne first)
2 eggs (scrambled, then cooked as a rolled pancake, then sliced)
4 oz. Vegan protein (grounds, chikin strips, or prepared tofu cubes)
12 medium shrimp (peeled and deveined)
Option: 1 TB lobster jar bouillion (replaces shrimp)
Mung bean sprouts
Green onion, chopped
Boil a large pot of water. Turn off the heat and add noodles to soften; DO NOT BOIL. Let noodles soak in the hot water for 20 minutes, then drain. Meanwhile …
If you elect to add tofu or Tempe to your pad thai as a replacement for your chicken and/or shrimp proteins, then here’s what I do (and this works with any Veggie saute’ I do, including curries):
Into a plastic Tupperware container (no lid), I combine these dry ingredients: 1 cup coconut or corn starch; 1 TB each of ginger powder, curry powder (optional), Vegetarian yeast (optional), tumeric; 1 teaspoon cumin (optional) and garlic salt. Toss dry ingredients together to integrate thoroughly. Divide extra firm tofu or Tempe into cubes (cut the cake horizontally once, or twice if the tofu block is thick, then make 6 vertical cuts to create the cubes). (Be sure to first rinse the tofu block and allow excess moisture to drain away; no need to pat it dry as you’ll need some of that moisture for the dry mix to stick, which eliminates using egg if you’re Vegan.) Add the cubes to the dry mix and toss the mix onto the cubes by shaking the container to coat the cubes evenly. Heat some coconut oil in your frying pan and add the cubes, turning them over only after they’ve browned just enough. Don’t worry if some stick together; those will loosen and break apart when you saute’ the rest of the ingredients in this recipe together. Set aside after all cubes are cooked and continue with the rest of this recipe.
Prep your scrambled egg (use egg substitute if you’re Vegan) and fry in a small frying pan as a pancake, versus “scrambling” as it cooks.
Prep carrots, cabbage, onion, ginger and set aside.
Combine remaining ingredients to create the sauce in a separate bowl and mix thoroughly. Add in the minced ginger and garlic to that sauce and set aside.
In a large pan, melt the coconut oil (use more if you already used coconut oil for your tofu/Tempe cubes); add the onions and begin to saute’ until the onions are tender. Add in your proteins (or tofu/Tempe) and shrimp (or lobster boullion, with a little water). Then, saute’ in the vegetables, mushrooms and eggs. Add the drained noodle and pour the sauce over the noodle, then gently toss in the pan to integrate everything. Don’t do this vigorously, or else you break up the noodle.
Serve on a large platter, with the fresh bean sprouts, cilantro and chopped peanuts on top. Also, a great condiment to offer on the side is Cilantro chutney.