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Pad Thai

- 8 oz (220 grams) rice noodles
- 4 tbsp (60 ml) sesame oil
- 2 tsp (10 ml) ginger, grated
- 1 pkg extra firm tofu, cut into 1 inch (2.5 cm) pieces
- 2 carrots, thinly sliced
- 4 baby bok choy, coarsely chopped
- 4 green onions, chopped
- 8 tbsp (120 ml) peanuts, chopped
- 2 fresh limes, cut into wedges

Sauce Option 1:

- 6 tbsp (90 ml) lime juice
- 6 tbsp (90 ml) soy sauce
- 6 tbsp (90 ml) ketchup
- 6 tbsp (90 ml) brown sugar

Sauce Option 2:

- 4 tsp (20 ml) Tamarind Paste
- 6 tbsp (90 ml) brown sugar
- 4 tbsp (60 ml) soy sauce
- 8 tbsp (120 ml) lime juice

Cook the noodles according to package directions, drain, and set aside. Combine the ingredients for either sauce, mix well and also set aside.

Over medium high heat, add the sesame oil, then the ginger for about 30 seconds. Add the tofu and carrots and stir fry until the tofu is nicely browned and the carrots have softened

Lower the heat to medium and add the bok choy. Continue cooking until it has wilted. Then add the cooked noodles and sauce, mix well and continue until everything is warmed through.

Serve on four individual plates, top with the green onions and peanuts, and place the lime wedges on the side.

Serves 4.