Fish-Free Pad Thai

Where has this recipe been all my life?!

I have always loved pad thai but usually feel guilty about eating it, as one of the main ingredients in most pad thai dishes is fish sauce. So when out for thai food, I usually just advert my thoughts and pretend I don't know there's fish sauce in pad thai.

That and eating the occasional poutine is the only "bad vegetarian" things I do. (Shhh! Don't tell Peta!)

But this recipe is fish sauce free and delicious! I'd like to keep experimenting with it to get it perfect, but for now this does the trick!

Pad Thai sauce

2-3 tbsp tamarind paste

1/4 cup hot water

3 tbsp soy sauce

1-2 tsp chili sauce

2-3 tbsp brown sugar

1-2 tsp crushed garlic + ginger

1-2 tsp lime juice

Whisk all ingredients together.

Fry up soaked rice noodles in a heated pan with a tablespoon of oil. Once all the noodles are heated add the sauce. Top with whatever fixins' strike your fancy: steamed vegetables, bean sprouts, chopped peanuts, fried tofu, egg, etc.

In a Hurry Coconut Curry

Oh, how I love when things rhyme!
But what I love even more is fast, tasty meals. I have been crazy busy these past few months (hence the lack of posts...)so I have been focusing even more on food that doesn't take a lot of effort in order to properly feed myself.
This one fits the bill perfectly. All you need is a block of tofu, some veg, a can of coconut milk, and curry paste. Combine them all in a pan for about 10 mins and you've got a yummy curry that took little to no time or effort. My kind of meal!


Green Coconut Curry

1 can of coconut milk
1/2 brick of extra firm tofu
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 can of baby corn, rinsed
1-2 tsp of oil
3-6 tbsp green curry paste (depending on your taste)
red chili flakes (optional)

First rinse the tofu, and pat dry. Try to drain out as much liquid as you can with a paper towel without crushing the tofu to bits. Cut into cubes. Heat up the oil in a pan, and add tofu when pan is heated. Fry all sides for about a minuete or so, until golden brown. Next add the can of coconut milk and a few tablespoons of curry paste.* Cover and lower heat to medium. After about 5 mins add the sliced peppers and baby corn (or whatever vegetables are on hand) and cook another 5 mins or so, until the coconut milk has reduced to nothing.

Serve over rice if you have time, or rice noodles if you don't. Garnish with red chili flakes, soy sauce, hot sauce, or whatever your heart desires.



*I like to numb my mouth with spice and flavor, so I'm not sure what to suggest here for the average person. I say just add a tablespoon or two at the start then taste as you go. If you want more curry flavor, add a few more scoops.