Sunday, August 8, 2010

Veg Advantage: Pad Thai

I have tried Thai food a few times, first time was when I was working in Springlield IL and we ordered from Magic Kitchen. Now I hear that the Magic Kitchen is a good place to eat, but the spice was way too much for me. This I am sure will surprise my mother!
Recently since moving to St Louis, I went to a place called Thai Sawadee in Chesterfield Valley. There I had a dish called PAD THAI, which was nothing like I had in Springfield. It had some heat but was loaded with flavor. Since that day, I have been interested in how this dish is made.
This recipe appears to be very
simple and relativaly easy to make. Enjoy!

Pad Thai

8 lbs. soba, rice, or other noodles
2 1/2 cups tamari or soy sauce
2 1/2 cups lemon or lime juice
1/2 cup peanut butter
1/2 cup tahini (or omit and use more peanut butter)
16 green chilies, seeded and minced
2 cups sugar or other sweetener
8 large onions, chopped
32 garlic cloves, peeled and minced
4 lbs. tofu, cubed (optional)
1/3 cup minced fresh ginger, (optional)
1 cup sesame oil
18 cups chopped carrots
2 cans water chestnuts
8 cups bean sprouts
8 broccoli stalks, steamed
Limes for garnish (optional)
Chopped peanuts for garnish (optional)
Sliced green onions for garnish (optional)

 Prepare the noodles, then drain and set aside. In a separate bowl, mix the tamari or soy sauce, lemon
or lime juice, peanut butter, tahini, chilies, and sugar and set aside.
 In a wok, stir-fry the onion, garlic, tofu, and ginger in the sesame oil. Add the carrots, water
chestnuts, and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts,
broccoli, and noodles. Stir and cook over medium heat for about 5 minutes, or until the sauce
thickens. Serve with the limes, chopped peanuts, and/or sliced green onions.

Makes 24 servings

For additional information or assistance, please call 1-800-760-8570 or e-mail

Veg Advantage Corn Chowder

This recipe is posted for my buddy Chris! I am taking your challenge seriously and looking into vegan alternatives. I am considering myself "flexitarian", meaning I am not fully vegetarian but allowing myself limited meats at this time.

Corn Chowder
15 ears yellow corn
1 1/4 cups vegan margarine
5 large onions, chopped
1 1/2 Tbsp. fresh minced thyme
3 1/3 Tbsp. Hungarian paprika
7 1/2 lbs. white potatoes, peeled and cut into bite-size cubes
3/4 cup faux bacon bits (try Bacos brand)
1 1/4 gals. faux chicken broth (try Eco Cuisine or RC Fine Foods brands)
5 cups nondairy creamer or plain-flavored soy milk
Salt and freshly ground black pepper, to taste
1 cup minced fresh chives
 Cut the kernels from the ears of corn and set aside.
 In a large pot over medium heat, melt the vegan margarine. Add the onion and thyme and cook about
5 minutes, or until the onion is translucent. Add the paprika and cook 1 minute longer, stirring
 Add the potatoes, faux bacon bits, faux chicken broth, and reserved corn kernels. Bring to a boil,
then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are soft but still
 Smash a few of the potato chunks against the side of the pot, stir, and cook for 1 or 2 minutes longer
to thicken the chowder.
 Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil.
 Season with the salt and pepper.
 Ladle into bowls and sprinkle with the chives.
Makes 25 servings
For additional information or assistance, please call 1-800-760-8570 or e-mail