Wynette Richards

Thai Veggie Stir-Fry

We first made this as a GreenChef meal kit, then tried making it on our own. We made quite a few substitutions (tofu for mushrooms, broccoli for peas) based on what we had on hand. And doubled the amount of sauce. (Had to guess on proportion of sauce ingredients.) Turned out good. Sounds complicated but easy and fun to make.

Quantities below are approximate. Feel free to adjust. Serves 4.

The Recipe

You'll only make one of the following sauces. Choose based on what ingredients you have on hand. Feel free to experiment, make substitutions, etc. I think it is very forgiving. Get the balance of sweet and sour and salty and spicy that you like.

• 3 T. tamarind paste or concentrate
• 3 T. tamari (soy sauce)
• 1 T. Thai chile paste or other asian chile paste (more or less depending on hotness)
• 2 T. lime juice (about 2 small limes)
• 3 T. fish sauce
• 4 T. coconut sugar
• 2 T. agave syrup
• 4 T. water

• 3 T. tamarind paste or concentrate
• 3 T. tamari (soy sauce)
• 1/2 tsp. chile powder (or more or less depending on hotness)
• 4 T. lime juice (2 or 3 small limes)
• 1 T rice vinegar
• 2 T. mirin (rice cooking wine)
• 5 T. agave syrup
• 3 T. water

• no salt: the sauce has plenty of salt so no need to add salt to anything while cooking
• olive or peanut oil
• 4 oz. pad thai rice noodles
• 16 oz. tofu, chopped into 1/2 inch cubes (or smaller)
• 1 large red bell pepper, cut into strips, cut into strips
• 5 oz broccoli (about 2 cups), cut into bite-sized pieces
• 3 oz. onion, chopped
• salt and pepper to taste
• eggs: 1 or 2 per person being served (if there will be left-over stir-fry, make more eggs when serve left-overs)

• 4 oz. carrots, grated
• 3 oz. cabbage, chopped or shredded
• 2 scallions, thinly sliced
• 2-1/2 oz (about 4 T.) dry-roasted peanuts, roughly chopped
• 1/2 tsp. crushed red-pepper flakes
• Lots of fresh thai basil (optional but highly recommended)

1. Choose which sauce you want to make. Mix the sauce ingredients in a bowl or small jar. (Can make it in advance.)
2. Bring large pot of water to boil. Add rice noodles and 1 tsp oil. Cook 6 minutes or until noodles are al dente, stirring occasionally.
3. Strain the noodles and rinse in cold water. Shake off excess water.
4. Chop the tofu and fry in oil in large skillet over medium-high heat till it starts to brown. Stir often.
5. Prepare the vegetables as indicated in the ingredient list.
6. Add more oil to skillet with the tofu and add the bell pepper, broccoli, and onion.
7. Cook on medium heat till veges are starting to get tender, 5 to 7 minutes. Stir often.
8. Increase heat to medium-high and add the sauce. Cook for 2 to 4 minutes or until sauce slightly thickens, stirring frequently. (While this cooks, start the eggs, see below.)
9. Remove stir-fry from heat and stir in cooked noodles.
10. Crack eggs in small bowl and add 1 T water per egg. Whisk the eggs.
11. Heat 1 T. oil in small non-stick pan over medium heat. Add eggs and scramble.
12. Plate dishes: top stir-fry with carrots, cabbage, peanuts, scallions, red pepper flakes, fresh thai basil, and scrambled eggs.

1. Use 4 or more ounces shitaki mushrooms instead of or in addition to tofu. Cook them along with other vegies.
2. Add 1/2 cup or more of fresh green peas to the topping ingredients. (In that case might omit broccoli.)