It was a Pad Thai Kind of Night

I’m not a huge fan of cookbooks. Don’t get me wrong. I didn’t say all cookbooks. It’s just that the ones I’ve owned in the past are used for a few weeks and then stored away on a bookshelf or in a kitchen cabinet and inevitably collect dust. Maybe it’s just me.

Very recently, I made the decision to give cookbooks another try – well, one special cookbook in particular, Peas and Thank You by Sarah Matheny, the writer behind the Peas and Thank You blog. Mama Pea’s blog is so fun to read as she does a great job of interweaving hilarious stories about her family into almost every single post. You almost feel like you’re a part of the family! I love it!

With a special member of my family visiting me this week, I decided to make a slightly modified Mama Pea recipe from the cookbook. It was only fitting! And the winner was…Vegetarian Pad Thai!

And yes, in case you’re wondering, those are sticky notes sticking out of the book – there are just so many recipes I want to try!

I just want to mention that my version of this dish isn’t an exact copy of Mama Pea’s. I switched up the veggies based on what I had lying around; I didn’t use rice noodles because I couldn’t find them at the grocery store and didn’t feel like asking one of the [rude] employees to help me; and I added a couple of spices.

Vegetarian Pad Thai
Adapted from the Peas and Thank You Cookbook

Marinade:
3 tablespoon hoisin sauce
1/4 cup reduced sodium soy sauce
1/3 cup ketchup
1/3 cup fresh lime juice
1/3 cup warm water
3 tablespoons raw cane sugar

Pad Thai:
1 package extra firm tofu, drained, pressed, and cut into 8-10 rectangular pieces
8 ounces whole wheat angel hair pasta
1 tablespoon olive oil
3 cloves of garlic, minced
1 small sweet onion, cut in half and sliced thin
1 small zucchini, cut into thin strips
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1 small orange red pepper, cut into thin strips
1 teaspoon ground ginger
1/2 teaspoon sea salt
1 teaspoon crushed red pepper

*Crushed peanuts for garnish

1. Combine all of the marinade ingredients in a baking dish. Place the pressed tofu in the marinade and let sit for at least 30 minutes.
2. Preheat the broiler.
3. Place the pieces of tofu on the baking sheet (reserve the marinade) and broil for about 6 minutes on each side. Cut the tofu into smaller pieces and set aside.
4. Prepare the pasta according to package directions.
5. Heat oil in a large skillet or pan. Sauté garlic for a few minutes until light brown. Add the onions and sauté for a couple more minutes. Add the zucchini and peppers and sauté for a few more minutes. Season with ground ginger, sea salt, and crushed red pepper. Mix until combined.
5. Add sauce and drained pasta to the vegetables, mix until everything is well coated with the sauce.
6. Finally, add the tofu back into the skillet and toss to combine.
7. Enjoy!