Veggie Pad Thai for Meatless Monday and Earth Day

Today is Earth Day.  A day to reflect on Mother Earth and how we can improve our stewardship...hopefully not just today, but make meaningful changes and habits that will make a difference beyond today.  I have been trying to make meatless meals on Mondays believing it to be good for my health and hopefully make my footprint more positive here on Earth.  Planting a tree once a year is nice and without preaching...there's so much more each of us can do today and everyday. 

We love Thai food.  Having limited restaurant options locally, I wanted to experiment using as many fresh ingredients as possible to create this recipe.  Also, wanting to know more about beverage pairings for this dish, I spoke with a friend and neighbor who lived in Thailand for 5 years. 
Pamela Brown is a former U.S. Diplomat and is still very passionate about her experiences there... with the people, food and culture.  Her recommendation pairings for spicy Thai food are Sauvignon Blanc or Chenin Blanc for wine or Singha or Chang if your leanings are toward beer, noting that Thais drink their beer with ice in the hottest months.

We have come through quite a week with Boston and West in our prayers... I also lift you up and our home, we call it Earth... and know that together we can make a difference.  Enjoy!  

Veggie Pad Thai
Yield: 4 Servings

Ingredients

14.2 oz. package Stir-Fry Noodles

1/2 c Tamari
1/4 c fresh lime juice
1/4 c creamy peanut butter
1/4 c brown sugar
1 t chili oil
1 block firm tofu, cut into ½ inch cubes
4 c shredded bok choy
6 green onions (scallions), sliced keeping white and green separated
5 cloves garlic, minced
1 t grated ginger
1 T sesame oil
2 carrots, shredded
8 oz. cup bean sprouts
1/2 c chopped peanuts
1/4 c chopped cilantro

Method
 

·         Cook noodles according to package instructions. 

·         Combine Tamari, lime juice, peanut butter, brown sugar and chili oil in a microwave safe bowl, Heat in 2 1 minute intervals stirring in-between until thoroughly combined…set aside. 

·         Heat wok, add 1 t sesame oil.  When shimmering add cubed tofu and sauté until light and golden brown.  Remove from pan and hold to the side. 

·         To wok add 1 t sesame oil and when shimmering add the shredded  bok choy and sauté until there is no more liquid.  Remove from the pan and hold to the side. 

·         To wok add 1 t sesame oil.  When shimmering add white part of sliced scallion, ginger and garlic…sauté for about a minute.  

·         Add noodles and 1/3 of the sauce, stir until all combined. 

·         Add carrots, reserved bok choy and 1/3 of the sauce, stir until combined. 

·         Add bean sprouts, reserved tofu, green part of sliced scallions and last 1/3 of sauce, stir until combined all heated through.  Turn off heat. 

·         Plate and garnish with cilantro and chopped peanuts.

Lyrics for the Earth Day Anthem set to "Ode to Joy"

Joyful joyful we adore our Earth in all its wonderment
Simple gifts of nature that all join into a paradise
Now we must resolve to protect her
Show her our love throughout all time
With our gentle hand and touch
We make our home a newborn world
Now we must resolve to protect her
Show her our love throughout all time
With our gentle hand and touch
We make our home a newborn world

~CGJ