Pad Thai … Finally!

I have been working on a Pad Thai recipe for a while now and I finally cracked the code. The main ingredient in Pad Thai sauce is not vegan and I realized that the best alternative is chickpea miso just like I use in my Sicilian Pasta recipe. I can’t believe I didn’t think of it sooner. Now, I make this for lunch whenever I find baby bok choy at the health food store. Ah-mazing!

serves 2 to 3

2 tablespoons chickpea miso
1/4 cup hot pasta water
1/4 cup agave
1/4 cup tamari
The juice of one lime
1 tablespoon brown sugar
1 teaspoon garlic powder

Noodles, Tofu & Vegetables
1 package pad thai noodles
1/2 package extra firm tofu
2 carrots

4 baby bok choy

2 scallions
2 tablespoons peanuts
Sunflower oil

Prepare the noodles. While they are boiling, place the chickpea miso in a bowl. Add 1/4 cup of the hot pasta water and whisk together. Add the rest of the sauce ingredients and set aside. Slice scallions and chop up most of the peanuts and set aside. Drain the noodles and set aside.

Cut the tofu and carrots into small matchsticks and chop up the bok choy. Sauté the tofu in the oil until it starts to get some color. Add the carrots and cook for a few minutes. Add bok choy and wilt.

Add the noodles to the vegetables and add sauce. Mix well. Top with peanuts and scallions. Enjoy!

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