Supporting Portland's Vegan, Vegetarian, and Veg-curious Community

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Northwest VEG is a 501(c)(3) non-profit organization based in Portland, OR that works to educate and encourage people to make vegan choices for a healthy, sustainable, and compassionate world.
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Recipe of the Month: Pad Thai - Veggie Style

March 1, 2012

Homemade Pad Thai - oh my! If you're looking to create your own veggie-rich, low-fat, whole-grain version of Pad Thai, this is the recipe for you. Check out more recipes created by Veg Food & Fit.

Sauce ingredients:

  • Juice of 1/2 lime
  • 1 1/2 Tablespoons soy sauce
  • 5 medjool dates
  • 1 Tablespoon tamarind paste
  • 1/4 cup peanut butter
  • 1/2 cup water
  1. Place all the ingredients in a blender, adding a little water to start, and blend until smooth. Add as much water as needed to create a smooth consistency (texture of molasses).
  2. Set aside until stir fry is done cooking.
Stir fry ingredients:
  • 10 oz. brown rice pasta (pad thai noodles or spaghetti)
  • 2-3 cups chopped veggies (i.e. carrots, broccoli, etc.)
  • 10-12 oz. firm tofu (cubed)
  • 1 Tablespoon toasted sesame oil
  • 1/4 cup chopped nuts (i.e. cashews, peanuts, or almonds)
  1. Cook pasta according to directions. Strain and rinse with cold water. Set aside.
  2. While pasta is cooking, add sesame oil, veggies, and tofu to skillet and stir fry on medium heat for 10 minutes (or until veggies are cooked to your liking). Add a little water to skillet, if needed, to keep veggies from sticking to the skillet.
  3. Once veggies are done, add pasta and sauce to skillet, mix together, and heat thoroughly.
  4. After serving, top with chopped nuts.
Yields: About 4-6 servings

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