This recipe is adapted from the
Vegan Black Metal Chef. While entertaining, VBMC does not offer print versions of his recipes, or give specific amounts and that can be frustrating. I also find he puts way too much salt and sugar in his stuff for my tastes. When we initially tried his pad thai, it didn't work out well for us. This is my adaptation. I always like making sauce separate from noodles because then the noodles don't get mushy. It's quite different from any pad thai I've had at a thai restaurant, enough so that I wonder if it should just be called a peanut sauce dish, but regardless of what we should call it, it's delicious.
Ingredients:
• Enough rice noodles for 4 people, cooked (can be white or brown rice)
• 1/2 350 g block of tofu
• grapeseed oil or oil of choice for frying
Sauce Ingredients:
• 3/4 cup natural smooth peanut butter
• 2 tbsp tamarind paste (can soak and puree dried tamarinds if you cannot find paste)
• 2 tbsp rice vinegar
• 3 cloves garlic, finely chopped
• 1/4 cup palm sugar (or whatever sugar you have on hand)
• 2 tsp chili powder
• 2 tsp hot sauce (ie. sriracha) or more to taste - you can also add some cayenne pepper for more heat
• 1 cup loosely packed, coarsely chopped fresh cilantro, or less to taste
• 1 cup coarsely crushed cashews
• enough water to give a sauce-like consistency
Veggies:
• 1 bunch green onions, chopped
• 1 large tomato, chopped
• 1 large green or red pepper, chopped
• 1 cup sprouted mung beans (can sprout your own, if you plan in advance, or use the long white type you buy in store - the long ones are tough to measure - throw a couple handfuls in to taste)
To serve:
• lime juice, preferably fresh, but you can use bottled if that's what you've got
Slice tofu into 1/2 inch slices. Fry on each side until golden brown. For tips on perfectly fried tofu, see the
PPK's tutorial. My lazy amendment to their tutorial is instead of frying cubes, I fry slices and then cut the slices into smaller pieces after they're cooked. Two golden brown sides is enough for me and I can't be bothered with flipping a bunch of little cubes.
While the tofu is browning, put water on to boil for your rice noodles and chop up your vegetables. Next, begin the sauce. Mix all sauce ingredients in a bowl. If you like a thicker sauce, add more water, for a thinner sauce, add less. Add just a little bit at a time and stir before adding more. Your sauce will probably also thin out a little when you add it to the veggies, as they will have released some juice. So, let your sauce be a little thicker than you'd like, and you can always add more water in the pan later if need be.
When water is boiled, add noodles and cook as per package directions. When they're done, drain and rinse with cold water to stop them from sticking together.
When tofu is browned on both sides, you can remove to a cutting board and, once it's cool enough, cut it into small pieces. If you prefer, you can also keep it in bigger pieces. The size of the tofu and veggies is largely a matter of choice. I cut everything fairly small - roughly 1/2 inch cubes.
Heat some more oil on medium heat in a pan (can be the tofu pan if your tofu is finished browning) and saute your veggies. I start with the tomatoes and green onions for a few minutes and then add the sprouts and peppers as I like the latter two to have more crunch left to them. When the veggies are mostly cooked with some firmness left, add in your peanut sauce. Add more water if necessary to thin. Turn the heat down to medium low. Let the sauce simmer for a few minutes, stirring continually, as it burns easily. Serve your sauce over rice noodles and drizzle with lime juice. The lime juice adds an important tang.
