RECIPE: Thai Noodles (Vegan)

[Guest guest]

Another Recipe of the Week - this time from Nava Atlas ;=) This is

another recipe that could be easily expanded to feed many, or halved to

feed two to three people. A note, however. Coconut milk is high-ish in

calories, so make a note of the calorie count at the bottom of the

recipe ;=) I'd have it now and then anyway - using light coconut milk,

being better for the arteries as well as the waistline.

 

Best,

Pat

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Thai is one of the hottest ethnic cuisines, so to speak. Here is one of

the dishes that’s most popular in Thai restaurants in the west, in a

rendition that’s easy to re-create at home. Serve pad thai with

broccoli or green beans (steamed or stir-fried) and a simple

cabbage-based salad.

 

Recipe adapted from Pasta East to West: A Vegetarian World Tour,

http://www.vegkitchen.com/pastaetw.htm

 

 

THAI NOODLES

4 to 6 servings

 

Sauce:

1 cup " lite " coconut milk

1/4 cup ketchup

2 tablespoons light brown sugar

Juice of 1/2 lime

3 tablespoons reduced-sodium soy sauce

 

8 ounces rice noodles (or substitute udon noodles or linguine)

1 1/2 tablespoons peanut or safflower oil, divided

3 eggs, beaten (see vegan substitution, following)

2 to 3 cloves garlic, minced

8 ounces fresh mung bean sprouts

4 to 6 scallions, white and green parts, thinly sliced

1 to 2 teaspoons minced hot fresh chile, or 1/4 to 1/2 teaspoon dried

hot red

pepper flakes, to taste

1/4 to 1/2 cup chopped fresh cilantro, to taste

1/4 to 1/2 cup chopped peanuts (fresh shelled or dry-roasted)

 

Combine the ingredients for the sauce in a small bowl and set aside

until needed.

 

Cook the noodles in plenty of rapidly simmering water until al dente,

then drain.

 

Heat half of the oil in a wide nonstick skillet. When hot, pour in the

egg and cook over medium heat until fairly set on top. Flip and cook

briefly and cook on the other side. Transfer to a plate and cut into

strips. Set aside until needed.

 

Heat the remaining oil in a wok or stir-fry pan. Add the garlic and

sauté over low heat for a minute or so, then add the sprouts and

scallions. Add a small water, cover, and turn the heat up to medium.

Steam for 3 to 4 minutes, or until the sprouts are just wilted.

 

Add the cooked noodles, egg strips, and sauce to the wok and stir

gently but thoroughly. Stir in the remaining ingredients and serve at

once.

 

VARIATION: For a vegan version, omit the eggs and replace them with 4

to 6 ounces of firm tofu, well drained and blotted and cut into short,

narrow strips.

 

 

Per serving: Calories: 548; Total fat: 19 g; Protein: 17 g;

Carbohydrate: 71 g; Cholesterol: 128 g (0 g with tofu)

 

 

--

SANTBROWN

townhounds/

vegetarianslimming/

HOMEPAGE: http://www.angelfire.com/art/pendragon/

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