Versatile Vegetarian Pad Thai

(Great for using any leftover veggies that you may have on hand.  Substitution list below.)

 

12 ounce bag rice noodles, cooked according to package directions	½ large cabbage, thinly shredded
3-4 Tablespoons vegetable oil	2/3 cup finely chopped peanuts
1 onion, thinly sliced or chopped	2 teaspoons chili powder
1 16 ounce package firm tofu, cut into ½ inch cubes	1 can coconut milk
1 clove garlic, chopped	1 fresh lime, cut into sections
1 carrot, peeled and grated

 

Start cooking noodles according to package directions.  When done, drain and gently toss with 1 Tablespoon of the vegetable oil to keep from sticking and set aside in warm oven.

 

While noodles are cooking, heat remaining vegetable oil in separate wok or frying pan on medium heat.  Add onion, tofu, garlic and carrot.  Gently stir so as to keep the tofu cubes whole.  Add a little extra oil if needed.  Cook 2-3 minutes until tofu is starting to lightly brown and onions are becoming translucent. 

 

Add cabbage and cover the pan.  Reduce heat to medium-low.  Once cabbage is tender and reduced in size (takes about 10 minutes) drain the liquid from the pan.  Add the peanuts and coconut milk to the vegetables and tofu.  Stir gently.  Once the coconut milk is heated, serve over the cooked noodles.  Use lime as desired for additional flavor.

 

Optional ingredients and common substitutions (use your imagination!):

 

Instead of a garlic clove you can add garlic chives

Substitute chopped hot peppers for garlic

Substitute 6-8 stalks chopped green onions for bulb onion

Substitute chopped celery for carrot

Add bean sprouts, precooked corn, peas, green beans or other legumes when you add the peanuts and coconut milk

Substitute curry for chili powder