Vegan Pad Thai.. well sort of

This isn't traditional Pad Thai, but rather inspired by Pad Thai. I changed a few things based on my preferences, and in this case used udon noodles (a Japanese noodle) instead of flat rice noodles because of availability. So if you do give this recipe a try, feel free to change things around based on your preferences as well. You could go more traditional and replace the napa cabbage with bean sprouts, the tofu with egg and the tamari with fish sauce. Or you could add in bok choy, snow peas, carrots or any other vegetable you enjoy. 

I love quick and healthy dishes such as this one on busy weeknights. 

Ingredients:

10 oz udon noodles (or rice noodles) cooked according to package until al dente, rinse in cold water and set aside.

3/4 Cup cubed firm tofu

1 red bell pepper, cut into thin strips

2 cups of napa cabbage, cut into bite size pieces

4 garlic cloves, minced

1" piece fresh ginger, minced

1 Tbsp lemongrass puree

3-4 Tbsp peanut oil

2 Tsp sriracha sauce

3 Tbsp water

3 Tbsp tamari (or soy sauce)

2 Tbsp brown sugar

1 Tbsp tamarind paste

1 Tsp honey

Fresh cilantro

Crushed peanuts

Lime wedges

Sliced green onions

In a bowl combine the tamari, sriracha sauce, brown sugar, tamarind paste, water and honey. Stir well to dissolve the sugar and set aside.

Heat 2-3 Tbsp of peanut oil in a wok or large skillet over medium-high heat. Add in the tofu and red pepper and cook about 3-5 minutes. Add in the garlic, lemongrass, ginger and cabbage and cook a few minutes more.

Add in the cooked udon noodles and half of the sauce. Cook a few minutes until the noodles become a bit sticky. Add in the rest of the sauce and repeat. 

Top with sliced green onions, cilantro, crushed peanuts and lime wedge.