Vegan Pad Thai (round 2)


I rarely make an exact recipe twice.  I find my personality comes through in my cooking when I don’t follow a recipe, but instead have an idea and run with it, adding things as the meal comes together.  When I do write out recipes for the week I note down the main ingredients I intend to use but never the amounts or exact directions.  I have often wondered if I would have enjoyed going to culinary school, but me, being someone who does not like to follow directions in the kitchen, thinks it’s best I stayed away.

Anyway before I get carried away with my thoughts I wanted to share another post about the tangy ‘peanut’ sauce I made a few weeks ago.  The sauce is by Elana Amsterdam and this recipe is worth making again and again and again and again.  It’s really that good.  Of course, staying true to form, I didn’t follow any recipe for rest of the dish.  I sautéed scallion, snow peas, julienned bamboo shoots, shredded carrots, mushrooms, and baked tofu.  I simmered the tender crisp veggies and tofu in the sauce for a few minutes and served them over a pile of zucchini noodles.  I prefer my zucchini noodles to be slightly wilted rather than raw, so I sautéed them briefly and seasoned them with Bragg amino acids.  Yum, yum, yum, yum, yum.   Seriously I cannot get enough of the sauce!


Here’s the recipe again..

Tangy “Peanut” Sauce  (by Elana Amsterdam)

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 teaspoon ume plum vinegar
  • 1/4 cup roasted almond butter
  • 1/2 cup coconut milk
  1. In a high powered blender, puree the lime juice, ginger, garlic, and vinegar until very smooth.  Blend in the almond butter and coconut milk until thoroughly combined.

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