Josh and our boys love this quick, simple meal (although I must admit that the babysitter tonight had to have his mom bring him dinner because he didn't like it at all). And you probably won't love it if you have discerning Thai taste buds (ahem, Laura) because we use a pre-made sauce. You can easily google a good Pad Thai sauce recipe (but if you are really going to be Vegetarian, find one without fish oil!) if you prefer. The pre-made sauce just speeds it up a little on a night like tonight, when we were rushing out the door and trying to feed everyone before our date.
Quick Pad Thai
1 jar Pad Thai sauce (see picture above)
1 package rice noodles (see above)
1 package Seitan stir-fry strips (see below)
1/2 cup crushed peanuts
1/2 can bean sprouts
2 eggs (optional)
1/4 cup canola oil
Soak noodles according to package directions. Drian and set aside.
Heat oil in wok or large skillet over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in seitan, and cook until heated through. Add softened noodles and Pad Thai sauce to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and cook for 3 minutes. Toss peanuts on top and maybe cilantro for garnish.
Serve with canned or fresh baby corn.
**A word about Seitan: it's a meat replacement that works really well in stir-fry dishes. It has the same texture as meat, NOT like tofu (Josh refuses to eat tofu or tofurkey or anything like that, but he loves Seitan). And since it's pre-cooked, it's actually quicker than chicken or beef, with no mess to clean up. I love Seitan! You can also make your own.
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