For dinner Monday night, I made pad thai for the first time. There are so many recipes for vegetarian pad thai online but this one from Vegetarian Times came highly recommended so I decided to start here.
My changes were frying an entire block of tofu (cut into bite-sized pieces) separately in peanut oil and the addition of small (unmeasured, sorry) amounts of vegetable broth, hoisin sauce, and crushed red pepper flakes to the sauce situation. This recipe called for diced tomatoes but most of the others I looked at did not. I don’t think they went well with the other flavors in this dish so I’ll definitely leave the tomatoes out in any future renditions. I will also add more veggies. I know it’s a noodle dish, but if we go through the trouble of buying, cleaning, and chopping a bunch of produce, I want to eat a bunch of sauce-laden produce. The verdict is it was awesome. I ate the leftovers for lunch the next day and those were also awesome. I think I can improve on it though. The next time I decide that it’s somehow okay to eat two thirds of a box of rice noodles in fewer than 24 hours, I will experiment further and report back.