EAT: PAD THAI-ISH
The best recipes are the ones that can be tailored to whatever you have on hand. Swap peas for carrots, mushrooms for peppers, it’s all good.
I happened to have bean sprouts and cilantro from leftover pho, so I brought it along to garnish, but please, please, know that you don’t need this kind of flare to have a bangin’ dish.
TIP: If you want to make this dish in record time, pack a bag of pre-cut frozen veggies and a bottle of peanut sauce from Whole Foods.
PAD THAI-ISH
serves two hungry adults
takes about 10 minutes, longer if you’re cutting veggies and mixing sauce
INGREDIENTS
red bell peppers
sugar snap peas
green onions
baked tofu (recipe below)
eggs
Lotus Foods Pad Thai Rice Noodles
bean sprouts, cilantro, peanuts for garnish
SAUCE INGREDIENTS
Vegan Fysh Sauce (or omit, or real fish sauce)
soy sauce (I use Dr Bragg’s liquid aminos)
rice vinegar
creamy peanut butter
garlic (minced)
brown sugar
Sriracha
TOOLS
cutting board
knife
non-stick pan
pot
empty glass jar to mix sauce
camp stove
bowl/plate or whatever you choose to eat off of
tupperware for leftovers
DIRECTIONS
Cut up all your veggies, add them to a pan with your pre-baked tofu* and stir frequently.
While veggies begin to cool, bring a large pot of water to boil, toss in the Lotus Foods Pad Thai Noodles and cook them to al dente, it only takes 5 minutes. I just tip the pan over and use the lid to catch the noodles because I don’t always pack a strainer.
Push the vegetables in the pan to one side and crack your eggs in the other side, scrambling them with a spork or spatula.
Mix the veggies together with the eggs and add the noodles and sauce. Stir everything together until it is all combined into a beautiful saucy dish.
Garnish with bean sprouts, cilantro, and roughly chopped peanuts.
Dispose of Grey water using Leave No Trace Principles, linked here
Sometimes I like to lay out my ingredients to make sure I didn’t forget anything, and then I forget things anyways.
Prep station
scrambling the eggs in the side of the veggie pan before I incorporate them into the rest of the fixins.
Some really unnecessary fancy plating.
BAKED TOFU RECIPE
INGREDIENTS
16 oz bulk tofu
salt
pepper
TOOLS
towel
knife
baking sheet
parchment paper
oven
DIRECTIONS
The night before baking, slice your tofu into two equal halves and wrap tightly with an absorbent towel. This will help pull out excess moisture in the tofu before baking.
Preheat oven to 425.
Season both sides of your tofu with salt and pepper. Then cut into equal cubes - whatever size you desire- and scatter on your parchment paper lined baking sheet.
Cook first side for 20 minutes, then flip tofu and cook for 15 more. Play around with these times depending on how crispy or fluffy you like your tofu.
Once cooled, store in an airtight container for a week in your refrigerator.
tofu all wrapped up like a little burrito
Ready to be stored, or added into a dish right away