As a kid my favorite food nights were always Dad’s pizza nights or when my Mom brought out the electric wok. I have a deep love for Asian food of all varieties but is the one type of food I can never seem to master. I think deep down it’s because I can still go to a restaurant and not say, “I could have made this.” The experience is something that I can’t replicate and that makes it even more enjoyable.
I was very excited last night when my mom decided to make Pad Thai because I knew it would be delicious! She wanted me to let everyone know that you could add a variety of vegetables to this dish. We had been hanging out by the pool drinking Mai Tai’s all day so we opted to use only food on hand. She also said that the last time she made it she used vegan shrimp and snow peas and it was super tasty!
This recipe will serve 4
16oz Pad Thai Rice noodles (we used 5 mml)
41/2 cups water
1 tbsp Better Than Bouillon No Chicken Base
2 frozen Gardein Scallopini Cutlets cut in strips
1/2 tbsp olive oil
1 tbsp fresh grated ginger
2 garlic cloves pressed
1 celery stalk slice diagonal
8 crimini mushrooms sliced
1 tsp tamari
2 tbsp vegan Hoisin sauce
1/4 cup bell pepper
1 /4 tsp sesame oil
1/3 cup sliced green onion
30 raw peanuts chopped
10 basil leaves chiffonade
Cook Pad Thai noodles according to direction on package. drain and put to
In a medium pot bring 4 cups water to boil. Add Bouillon and bring to a simmer. When ready to serve heat back up. Broth should be at boil when it is time to serve.
In a large skillet cook cutlets in olive oil over medium heat until brown. Once browned add 1/2 cup broth, celery, mushrooms, ginger and garlic. Cook for 5 minutes. Add sesame oil and cook for one more minute.
In four large soup bowls divide the noodles. Add the stir fry. Pour 1 cup of broth over each one. Add onion, basil and peanuts to each bowl. Serve.