EAT: PAD THAI-ISH
The best recipes are the ones that can be tailored to whatever you have on hand. Swap peas for carrots, mushrooms for peppers, it’s all good.
I happened to have bean sprouts and cilantro from leftover pho, so I brought it along to garnish, but please, please, know that you don’t need this kind of flare to have a bangin’ dish.
TIP: If you want to make this dish in record time, pack a bag of pre-cut frozen veggies and a bottle of peanut sauce from Whole Foods.
serves two hungry adults
takes about 10 minutes, longer if you’re cutting veggies and mixing sauce
red bell peppers
sugar snap peas
baked tofu (recipe below)
Lotus Foods Pad Thai Rice Noodles
bean sprouts, cilantro, peanuts for garnish
Vegan Fysh Sauce (or omit, or real fish sauce)
soy sauce (I use Dr Bragg’s liquid aminos)
creamy peanut butter
empty glass jar to mix sauce
bowl/plate or whatever you choose to eat off of
tupperware for leftovers
Cut up all your veggies, add them to a pan with your pre-baked tofu* and stir frequently.
While veggies begin to cool, bring a large pot of water to boil, toss in the Lotus Foods Pad Thai Noodles and cook them to al dente, it only takes 5 minutes. I just tip the pan over and use the lid to catch the noodles because I don’t always pack a strainer.
Push the vegetables in the pan to one side and crack your eggs in the other side, scrambling them with a spork or spatula.
Mix the veggies together with the eggs and add the noodles and sauce. Stir everything together until it is all combined into a beautiful saucy dish.
Garnish with bean sprouts, cilantro, and roughly chopped peanuts.
Dispose of Grey water using Leave No Trace Principles, linked here
BAKED TOFU RECIPE
16 oz bulk tofu
The night before baking, slice your tofu into two equal halves and wrap tightly with an absorbent towel. This will help pull out excess moisture in the tofu before baking.
Preheat oven to 425.
Season both sides of your tofu with salt and pepper. Then cut into equal cubes - whatever size you desire- and scatter on your parchment paper lined baking sheet.
Cook first side for 20 minutes, then flip tofu and cook for 15 more. Play around with these times depending on how crispy or fluffy you like your tofu.
Once cooled, store in an airtight container for a week in your refrigerator.