Tag Archives: thai

Tofu Pad Kee Mao

13 Jan

By popular request on my Facebook page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two pound packages in sheets which I cut into smaller portions. If you can’t find fresh noodles, you can absolutely use dried wide rice noodles.

Traditionally this recipe is made with Thai birds eye chili peppers. I’m currently catering to palates that don’t appreciate spice, so I choose to omit the peppers. If you want to use them, add about 5 or 6 during the cooking step with the other vegetables.

I love using Beyond Meat crumbles for this dish, but they’re not a necessity. Feel free to omit or substitute with your favorite seitan recipe.

Algal oil adds a similar fishy flavor that fish sauce usually adds to the recipe. Flax or hemp oil can totally be substituted for a similar flavor, or you can add your favorite vegan fish sauce.

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Spicy Thai Noodles 2

3 Oct

This recipe for spicy Thai noodles has been one of my most pinned and viewed recipes. I still make this regularly, but my cilantro hating husband requested I change that part of the sauce.
Spicy Thai Noodles

I usually have basil around from my herb pot, and when it’s not being made into pesto, it goes great with this recipe.

Try Thai basil if you can find it. If you can’t, that’s fine, but it’s definitely more authentic. Spicy Thai Noodles

Another note; dark soy sauce can be subbed for a tablespoon or two of the regular sauce sauce if you want a darker color.

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Chickpeas and Eggplant in Red Curry Peanut Sauce

14 Oct

Thai curry is a pretty common go to in our household – just a few ingredients and you have a rich, filling meal. This recipe features my favorite vegetables, eggplant and mushrooms, but I often use anything in the refrigerator that needs to get eaten.

I started adding peanut butter recently, as we both love peanut noodles, and we really like it. It’s just as good without the peanut butter, so feel free to leave it out. Try to use a natural version if you can; the flavor and texture is better. I also use coconut oil, because I’m addicted to the stuff, but any neutral oil will work. I used Black Beauty eggplant,  because that’s what is growing in our garden, but if you use Asian eggplant, there’s no need to salt. Chickpeas are my current protein of choice, but tofu, seitan, or tempeh are all equally good here.

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Spicy Thai Noodles

14 Dec

I love spicy foods almost as much as I love sushi. I pinned this recipe about two weeks ago on Pinterest and I have already made it twice this week. The first time it was too spicy, but I really think I nailed it the second time around. I made a few changes, including adding ginger and more vegetables, but feel free to make your own substitutions.

Or, see my updated recipe here!!

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Thai Peanut Noodles

27 Nov

I’m a huge proponent of cheap and fast lunches. Especially right now, when we’ve been away and our pantry is the only stocked area of the kitchen. (I currently only have fruit, juice, and a giant jar of pickles in my refrigerator.) Fortunately, I do have plenty of pasta and peanut butter.

This only took me about 10 minutes to make, but apparently the noodles soak up the sauce, making any leftovers very dry. I will just save the sauce and noodles separately next time I make it.

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Vegan Pad See Ew

11 Nov Vegan Pad See ew

There’s a period of time every week where I get a craving for Thai food. However, most Thai restaurants cook with oyster sauce and fish sauce, which makes trying to order vegan complicated. I realize it’s hard on the wait staff and sometimes they don’t know if the sauces are premixed or added during cooking, so it’s easier to cook it myself. It’s also much cheaper!

I’ve found an Asian grocery store in Springfield that orders all the fresh noodles for the Thai restaurants in the area. However, if I don’t go on Friday, they’re usually already gone. I like to use these for Pad Thai and Drunken Noodles (Pad Kee Mao) as well. If you can’t find them, extra large rice noodles will work just as well.

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Vietnamese Spring Rolls

30 Oct Vietnamese Spring Rolls

After a friend was seriously injured in my apartment in Washington, I spent the night in the hospital and went straight to work. The last thing I wanted after my shift was to go back to the place of the accident. I was graciously invited to have dinner with a Vietnamese family and the meal is something I’ve never forgotten.

They served a family-style spring roll meal-there were rice noodles, bean sprouts, chopped herbs, stacks of wrappers, and a table-top stove for cooking meats. After everyone arrived, we sat down and the fun began. Each person would dip their wrapper in a bowl of warm water, swirl, and the top with any of the ingredients-roll them all up in the wrapper and devour. I ate until I couldn’t eat anymore and slept like a baby in the car ride home.

Spring rolls usually involve shrimp or shredded pork in some way, but I think they’re even more delicious without those ingredients. After you get used to soaking the wrappers, this is an easy, delicious, and mostly raw lunch.

Vietnamese Spring Rolls

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Pad Thai

23 Oct

Story time guys!

When I was young and innocent (read: 18 years old) I ran off to Washington in pursuit of love and an education. I lived outside of Seattle for over a year and had a lot of new and exciting experiences. Riding a city bus for the first time (which became a daily routine), getting my first real job (Thanks Nintendo!), and catching a shark (it was a small shark.)

Some of my best memories from Washington came from tasting new dishes-I ate oysters straight off the beach, had a first date at a pho place when I didn’t even know what the pho-ck it was, tried my first yellow curry, ate soto ayam that I helped prepare with an old Indonesian man and hated it. One of my favorite memories is sitting on a hillside near the Pacific Science Center and eating pad thai during my first music festival. I’d heard of pad thai, of course, and there was a tent serving it there-It was amazing. I ate my own plate and someone’s leftovers. The combination of sweet and sour and cilantro and bean sprouts is something I crave.

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