|Pad Thai with a few extra sprinkles of red chili flakes|
This recipe is from The Vegan Table by Colleen Patrick-Goudreau. I opted to used both of the suggested veggie choices, broccoli and snow peas. Rigby, my parrot was happy I chose both veggies. She got a little of both too! I also had a few left over mushrooms, so I threw those in too. It's not a traditional Pad Thai ingredient, but I really liked it. In addition to the veggies, there are rice noodles (cheap from Trader Joes), tofu (pan fried) and bean sprouts.
The sauce was easy to make. I was worried that I didn't mix it well enough- It's hard to mix Peanut Butter into liquid! But it all melted into the noodles and sauce when I added it.
This dish was savory, sweet and a little spicy. The recipe didn't call for it, but since I used creamy Peanut butter for the sauce, I topped each plate with some peanuts. I also saved some raw scallions to throw on top. These two ingredients gave our plates a needed crunch!
The Vegan Table was my first favorite vegan cookbook. My favorites change all the time! Somehow or other I missed this recipe. So glad I found it! Yay!