Pad Thai

Pad thai is a tasty Thai meal that can be made mild or spicy and with or without meat. Vegetable pad thai is traditionally made with tofu. For non-vegetarian/vegan friends, chicken pad thai is a favorite. For vegetarian/vegan friends, this recipe uses vegetables, gardein chick'n strips, and Just Egg. The pre-made sauce is slightly spicy (thanks to the chili pepper). If you prefer no spice, you can make your own sauce without the chili pepper.

Materials:
Chopper
Carrot peeler
Vegetable knife
Cutting board
Skillet
Measuring spoons
Tongs
Large, deep skillet
Colander (strainer)

Ingredients:
3-4 medium carrots
1 head of broccoli
1 yellow onion
12.8 oz jar of Watcharee's thai peanut sauce*
1-2 Tablespoon organic coconut oil
1 Just Egg folded plant egg
1/2 package of meatless gardein chick'n strips
Lotus Foods traditional pad thai rice noodles
4-5 quarts hot water
cold water

*You can make your own with full fat canned coconut milk [Trader Joe's has one without gums ], peanut butter [made with peanuts & sea salt], juice from a lime, garlic, chili pepper [if you like it spicy], shallots, sea salt, lemongrass, Thai/Siamese ginger [galangal], coriander seeds, cumin, and cardamom

Directions:
Heat coconut oil on the skillet on medium heat. Add Just Egg and gardein chick'n strips to the skillet and cook for about 10 minutes (or until slightly browned), flipping the egg and chick'n strips with tongs in between. Boil 4-5 quarts (16-20 cups) of water in the large, deep skillet and add the rice noodles. Boil the noodles for 5 minutes, stirring intermittently. Transfer the noodles to a colander and rinse with cold water, then set aside. Wash and peel the carrots. Wash and dice the onion and broccoli. Add a little coconut oil to the large, deep skillet and turn the heat to medium. Add the vegetables to the large skillet and cook for 10-15 minutes, stirring intermittently. Add noodles and sauce to the large skillet. The Watacharee thai peanut sauce is a little thick, so add hot water to thin it out to your desired consistency. Spread the sauce around and mix the noodles and vegetables around. Dice the Just Egg and shred the chick'n strips using a chopper. Add the Just Egg and chick'n strips to the large skillet. Mix everything thoroughly. Serve with brown or white rice or enjoy by itself.