Does anyone do Meatless Mondays? I like the idea, with health benefits and environment benefits it seems like a win, win! Even if it’s not Monday this recipe sounds delicious!
Serves 4 to 6
5 ounces pad thai rice noodles
3 tablespoons vegetable oil
1 large egg, room temperature
2 tablespoons sliced pressed tofu
1 cup bean sprouts
3 tablespoons tamarind paste mixed with 2 tablespoons water
2 tablespoons soy sauce or Thai fish sauce
1 tablespoon palm sugar
4 garlic chives, cut into pieces
1/2 teaspoons ground dried Thai chiles, divided
2 tablespoons crushed roasted, unsalted peanuts, divided
Place noodles in a large bowl, and pour hot water over to cover the noodles. Let soak until tender, 5 to 10 minutes. Drain the noodles, and then set aside.
Heat the vegetable oil in a wok or a large skillet over medium-high heat. Add the egg and stir until barely set, about 2 minutes. Add the tofu and cook for 30 seconds. Add the noodles and cook for 1 minute. Stir in the sprouts. Add the tamarind water, soy sauce, and sugar and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon of the ground chiles and 1 tablespoon of the peanuts and toss well. Transfer to serving plates.
Garnish with remaining 1/4 teaspoon ground chiles and 1 tablespoon peanuts and serve.
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Why meatless on Mondays? Not only is eating less animal protein a healthy diet choice, but curbing your meat consumption can have a significant environmental impact too. In 2006, the U.N. Food and Agriculture Organization reported that animal agriculture accounted for a full 19 percent of greenhouse gases—more than the transportation sector. Best of all, with recipes like these, going meatless can be a delicious weekly habit.