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Pad Thai

Sometimes you plan on a quiet dinner for your small family and few other friends and sometimes you end up with one hell of a party. If you ever find yourself in this situation, I hope your lucky enough to be making a ridiculous amount of pad thai cause that shit will feed a small army; a small army that's not vegan, and they'll love it. Below you will find the recipe that fed 9 hongry mouths and there were at least 2 cups of leftovers.

I served it with a variation of these lettuce cups and a variation of this cucumber salad.

8 oz flat rice noodles, cooked
3 tbsp coconut oil
6 oz tofu, cubed
6 oz oyster mushrooms, sliced
4 c broccoli florets
4 garlic cloves, minced
2 c sliced green onion
1 bunch cilantro, chopped
4 oz mung bean sprouts
  1. Get your pan nice and hot drizzle one tablespoon of that coconut oil in it. Toss in the tofu and mushrooms and get them sizzling. It will get nice and brown. When that happens, dump it all in a bowl and keep it warm somewhere out of the way. 
  2. While your tofu and mushrooms are getting all brown and yummy, mix together the sauce ingredients (sauce recipe below). 
  3. So your sauce is all mixed up and the tofu-mushroom mixture is keeping warm in time out; now it's time to cook the broccoli. Use the same pan you used for the tofu-mushroom mixture and get another tablespoon of oil nice and sizzle-y. Add the broccoli and maybe a sprinkling of salt to the pan. Let cook until the broccoli starts to get tender and char a little. Put them in time out with the tofu and mushrooms.
  4. Now we are back to an empty pan; heat up the last tablespoon of oil and drop in the garlic. Add in the green onion and cilantro. Give it a stir once around and whisk in your sauce you set aside earlier. Once it's heated, bring in the noodles, tofu and mushrooms, broccoli, and mung beans.

The Sauce:

2 tbsp tomato paste 
5 tbsp tamari (or soy sauce)
6 tbsp raw cane sugar
1/4 c lime juice
2 tbsp sriracha
2 tbsp miso
1/4 c water
  1. Whisk all ingredients together and set aside for later.


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