Non Pad Thai

I am still searching for an 'almost as good' recipe for pad thai. This one promised to deliver but wasn't even close. However, it is a yummy rice noodle dish that I will make again!

Non Pad Thai

Oil for frying

1lb tofu in small cubes
1 tsp season salt
1 tsp turmeric
1 tbsp nutritional yeast

1/2 cup boiling water
2 tbsp tamarind paste
5 tbsp soy sauce
1/4 tsp cayenne
2 tbsp brown/raw sugar

1 pkg rice noodles
1 pkg vegan 'chkn' cut into strips
3 carrots peeled and sliced
1 green pepper in small cubes
1 red pepper in small cubes

Chopped cilantro
Lime wedges
Crushed peanuts

Cook the rice noodles according to package instructions.

Mix the water, tamarind, soy sauce, cayenne and sugar in a small bowl.

In a wok, heat a tbsp oil on medium heat. Add tofu, salt, turmeric and nutritional yeast. Fry until the cubes become browned a bit. Put them into a bowl.

Heat another tbsp oil and fry the chkn. Add the carrots and peppers and fry until they are softened a bit and the chkn is heated through. Add the noodles, tofu and sauce and heat through.

Serve with lime, peanuts and cilantro.

I had bought bean sprouts to blanch and serve with the dish but I forgot. If you use them, blanch them in a sieve when you are cooking the noodles. Never eat bean sprouts raw. They carry yucky salmonella.

Corey ate the dish cold for lunch and said it was delicious.


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