Vegan Pad Thai To Help The Prison Heartache

Today the folks are busy as usual sitting in front of the television blasting the virus show. Minute to minute updates of the sickness,death and constant reminders on staying inside waiting for the end of the world. This is a twelve hour stream each day.

As an adventurer who dreams of travel constantly, I find it a challenge to keep from sinking into a deep state of despair. I'm always surprised when my appetite, although diminished quite a bit, still shows up on a daily basis.

It's a challenge using the kitchen but after the folks have their daily bacon in front of the television, we can sneak in and move fast.

I have been craving pad Thai since we have been back from Thailand. The second to last day we said goodbye to some good friends in a park with a picnic. They brought pad Thai. They are also vegan and she is Thai so it was perfect.
She said that Thais are not really into it that much and most of them, if they eat it, have it with pork, or chicken and eggs. She put tofu in hers. She told me Thais usually don't put peanut butter in it but she did and so do I.

I didn't have tofu or the traditional bean sprouts that usually go on top so I used what was in the fridge. Fortunately I had some cilantro, green onions and peanuts for the garnish.

• 1 package rice noodles
• 1 carrot
• 1 zucchini
• 1 clove garlic
• 1 tsp minced ginger
• 1,2 or 3 chili peppers(I like spicy food)
  
• 1/4 cup soy sauce
• 2 tablespoons peanut butter
• 1/8 cup lime juice
• 1/8 cup rice wine vinegar
• 1 tsp tomato paste (I used this instead of tamarind paste which is commonly used in pad Thai.
  

I bought one of those peelers that makes thin noodle like strips and prepped the zucchini and carrots this way.

• 4 soaked dates (I used this instead of sugar but it can be substituted for 2tbsp of sugar
  

I didn't have any red peppers or broccoli but I would have used them as well.

Blend all of the ingredients together and set aside. Boil water than pour over the noodles. I used noodles that were a little thick but not too wide.

Before the noodles are too soft drain the water and pour the sauce on top mixing to coat the noodles. I put some of the zucchini carrot mix in as well reserving half for the garnish.

Garnish

• chopped green onion
• chopped cilantro
• chopped peanuts
  
  If I would have had mung bean sprouts I would have used them as a garnish. To me it's the thing that makes the pad Thai.
  

I made just enough for us both with nothing left over. I find that rice noodles arn't so good when reheated. Over all it was good even without the missing tofu,and bean sprouts.

Hope you are all well and thanks for stopping by.🙂