WWJD and Vegan Pad Thai

So, lately, I’ve been trying to ask myself WWJD, or What Would Jem Do?

You know, because she’s truly outrageous.  Truly, truly, truly outrageous.
So I outrageously planned an impromptu dinner party for my birthday on Tuesday, mainly consisting of fried chicken, peach pie, a respectable amount of alcohol, and some of the most awesome friends a girl could have, who agreed to come on two days notice. But since I was so busy prepping, I forgot to take pictures of that.  Instead, please enjoy these pictures of me as Jem, from the Comic Expo earlier this year.

So, after being outrageous, truly, truly outrageous (I would have needed to get drunk to secure that last truly), sometimes, it’s time for a cleanse.

For the next week – get ready – no animal products, no gluten, no alcohol, and no caffeine.

I was told this was going to make me feel better, especially recovering from an illness. So I waited until after my birthday to take on this challenge. Even vegans typically eat gluten.  I envision eating a lot of this –

Vegan Pad Thai

@ 4 servings

6 ounces rice stick noodles
1/4 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup tamarind concentrate
2 tablespoons soy sauce
2 tablespoons Sambal
1 tablespoon vegetable oil
1/2 small onion, sliced thin
2 ounces firm tofu, crumbled
1 cup bean sprouts
1 tablespoon salted peanuts
1 tablespoon fresh cilantro, rough chopped
Lime wedges

Put rice noodles in a large pan

and submerge in boiling water for 15 minutes.  Drain.  They should still be firm.  Later heat will soften them further.

In a small sauce pan, mix together the sugars, tamarind, soy sauce and sambal.

Turn heat to medium, stirring occasionally, until bubbles appear along the edge.  Take off heat.

Heat a large pan to medium. Add oil and onion, and cook until lightly caramelized.

Add noodles and tofu to the pan.

Sauté for one to two minutes. Add the sauce and bean sprouts to the pan. Turn the heat off and let the residual heat wilt the bean sprouts, tossing occasionally.

Add peanuts and cilantro.

Serve with lime wedges.


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