Wednesday, November 3, 2010

vp-t

vegetarian pad-thai is so ubiquitous on restaurant menus around the city, that maybe its acronym could be used instead of that long-winded name to save on ink costs. just a thought.


i'm not complaining about having the option and i appreciate the culinary cultural diversity, but getting vp-t at a restaurant is almost akin to ordering a bowl of kraft dinner. for one, it's usually comprised of 99% rice noodle (the cheapest ingredient) laden with super amounts of tasty (read: fatty) sauce. heavy on fat and refined carbs, and low on veg and protein. not so nutritious. in fact, it's probably the most caloric thing on the menu, (yes, maybe even more than that burger you're eyeing).
anyway, as much as it's a pain in the butt to clean up after, vp-t is cheap and easy to make. if you've never tried making it, you should. 
'cause i said so.
the nice thing about the home-made version is that you can customize it to your liking and load on lots of veggies to fill you up and make it an actual healthy meal.


do this:
fry minced garlic and cubed firm tofu in cooking oil, sesame oil, and some soy sauce. add whatever veggies you like (i used broccoli and red pepper) then throw half of your sauce in (all natural peanut butter, sesame oil, garlic, that asian hot sauce paste, fresh lime juice, garlic and ketchup-mixed well). 
cook your vermicelli rice noodles, 5-6 minutes should do it. then drain them. 
beat an egg and add it to your stir-fry. let it cook a bit, but do not omelettize your stir-fry. add the noodles, remaining sauce, and  get it all mixed up good.
the topping gets messy, but it's so necessary. chopped fresh cilantro and green onion, grated carrot, and fresh mung bean sprouts. it's like a salad on top of your meal. 
garnish with lime wedges galore. and crushed peanuts if you've got'em. trust.
pshya right! kd wishes.

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