1/2 package Phad Thai noodles
1 block flavoured tofu
1 carrot
1 handful cabbage
Cook the noodles, run cold water over them, strain, and put back in pan.
Sauce (modified from Brooklyn Pad Thai http://dingoscook.wordpress.com/2012/03/09/brooklyn-pad-thai-from-vegan-with-a-vengeance/)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar
1T Meyer lemon juice (or orange juice in a pinch)
Mix and shake in sealed tupperware. Pour over noodles. Yay!
Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).
Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos
Cook the noodles, run cold water over them, strain, and put back in pan.
Sauce (modified from Brooklyn Pad Thai http://dingoscook.wordpress.com/2012/03/09/brooklyn-pad-thai-from-vegan-with-a-vengeance/)
6T tamari
6T sugar
1T tomato paste
2T Sriracha hot chili sauce
2T rice vinegar
1T Meyer lemon juice (or orange juice in a pinch)
Mix and shake in sealed tupperware. Pour over noodles. Yay!
Garnish with the grated carrot, thinly-sliced cabbage, lime wedges (make sure to squeeze out the juice onto your Phad Thai!), peanuts, sesame seeds, or avocado (cubed).
Soy-free, gluten-free version: instead of tamari, use Coconut Secret Raw Coconut Aminos
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