Veggie Pad Thai for Meatless Monday and Earth Day

We love Thai food. Having limited restaurant options locally, I wanted to experiment using as many fresh ingredients as possible to create this recipe for you. Also, wanting to know more about beverage pairings for this dish, I spoke with a friend and neighbor who lived in Thailand for 5 years. Pam Brown was a U.S. Diplomat and is still very passionate about her experiences there... with the people, food and culture. Her recommendation would be a Sauvignon Blanc or Chenin Blanc for wine or Singha or Chang if your leanings are toward beer, noting that Thais drink their beers with ice in the hottest months.

We have come through quite a week with Boston and West in our prayers... I also lift you up and our home, we call it Earth... and know that together we can make a difference. Enjoy!

Veggie Pad Thai

Yield: 4 Servings

Ingredients

• 14.2 oz. package Stir-Fry Noodles
• ½ c Tamari
• ¼ c fresh lime juice
• ¼ c creamy peanut butter
• 3 T brown sugar
• ½ t chili oil
• 1 block firm tofu, cut into ½ inch cubes
• 4 c shredded bok choy
• 6 green onions (scallions), sliced keeping white and
• green separated
• 5 cloves garlic, minced
• 1 t ginger
• 1 T sesame oil
• 2 carrots, shredded
• 8 oz. cup bean sprouts
• ½ c chopped peanuts
• ¼ c chopped cilantro

Method

Cook

noodles according to package instructions.

Combine

Tamari, lime juice, peanut butter, brown sugar and chili oil in a microwave

safe bowl, Heat in 2 1 minute intervals stirring in-between until thoroughly combined…set

aside.

Heat

wok, add 1 t sesame oil. When shimmering

add cubed tofu and sauté until light and golden brown. Remove from pan and hold to the side.

To

wok add 1 t sesame oil and when shimmering add the shredded bok choy and sauté until there is no more

liquid. Remove from the pan and hold to

the side.

To

wok add 1 t sesame oil. When shimmering

add white part of sliced scallion, ginger and garlic…sauté for about a minute.

Add

noodles and 1/3 of the sauce, stir until all combined.

Add

carrots, reserved bok choy and 1/3 of the sauce, stir until combined.

Add

bean sprouts, reserved tofu, green part of sliced scallions and last 1/3 of

sauce, stir until combined all heated through.

Turn off heat.

Plate

and garnish with cilantro and chopped peanuts.

Lyrics for the Earth Day Anthem set to "Ode to Joy"

Joyful joyful we adore our Earth in all its wonderment

Simple gifts of nature that all join into a paradise

Now we must resolve to protect her

Show her our love throughout all time

With our gentle hand and touch

We make our home a newborn world

Now we must resolve to protect her

Show her our love throughout all time

With our gentle hand and touch

We make our home a newborn world

~CGJ