Veggie Pad Thai

This is one of my go to weeknight meals when I am craving take-out. It is so easy to make at home and tastes just as good as calling it in. I know it is nice to support local business’ especially during these times, but it is also nice to create and customize your favourite dish at home.

I am by no means a tofu fan, but in this dish it totally works. Feel free to omit or switch out the tofu for any protein of choice such as chicken. I also love how I can put all of MY favourite veggies. When you order in, you get what you get. Here, I get what I want!

This will be super easy to make. Serve it with a simple mango salad and you have a Thai themed meal worth gossiping about!

Veggie Pad Thai

Yield: 4-6 servings

INGREDIENTS:
1 cup raw, flat rice noodles
2-3 cups assorted vegetables; I used:
Carrots, sliced
Broccoli florets
Mini corn
Snap peas
Bean sprouts
Mushrooms
1 egg
1 brick tofu, cut into cubes (optional)
1 tbsp oil
1/2 tsp minced garlic
Sauce:
1/2 cup chili sauce
1/4 cup brown sugar
1/4 cup fish sauce
2 tbsp rice wine vinegar
2 tbsp soy sauce
Juice of 1 lime
Topping:
Peanuts, chopped
Cilantro, chopped
Lime wedges

DIRECTIONS:
1. In a bowl, whisk all the sauce ingredients together, set aside.
2. Read rice noodle instructions and follow. I let mine sit in cold water until I was ready to mix into the main pan.
3. In a wok or very large frying pan, bring oil up to medium heat, add in minced garlic, veggies and half the sauce. Cook until veggies start to soften.
4. In the corner of the pan, add in egg and stir until it looks scrambled. Then mix together with the vegetables.
5. Add tofu and rice noodles and mix well with the vegetables and sauce. Add more sauce if needed.
6. Cook until noodles are cooked through.
7. Serve with wedges of lime, chopped peanuts and cilantro (optional).

Notes:
*This makes extra sauce so you can use as much as you feel necessary. If you have extra then reserve the rest for another day!
*Red Boat brand carries a kosher fish sauce, if not available, you can sub in about 1 tsp-tbsp of Worcestershire sauce. It is stronger than fish sauce so start with less and you can always add more.