We don’t have a lot of variety when we make dinner. It’s usually some pasta thing or potatoes or rice. We love our carbs! After months of some sort of variation of an Italian pasta, I wanted something different. I was also starting to miss the Filipino food my mom made which I got sick of having when I was growing up. I saw the Brooklyn Pad Thai from Vegan with a Vengeance and while not authentic, it looked easy which is what I wanted.
I fried up the tofu in little triangles and I think I’ve found a new favourite way to have tofu. It’s so crunchy and delicious! The dish was pretty good, but it felt like it was missing something. The next time I made it, I made a non-vegan version and used fish sauce. What a difference! It was exactly what was missing in the dish. In the recipe I didn’t use tamarind concentrate and I think if making the version vegan, it would taste more authentic than the lime juice I used. I would love to try the vegan version again with the tamarind.
The book suggests using tongs to mix everything up and it really helps to make sure everything is well mixed.
You can find the recipe here.by