vegetable pad thai
When it comes to food, I'll pretty much eat anything. Well, maybe not snakes and birds, or any wildlife. But give me Thai food and I'll be drooling within seconds.

I recently made this vegetable Pad Thai (pardon the picture, my camera battery died so my iPhone had to do). If your looking for something quick that your whole family will eat, even the kids (My son kept saying the tofu was chicken), then you will need to try this. 


- 1 bag of bean sprouts
- Juice of 1/2 a lime
- 2 tbps. of soya sauce
- 1 carrot peeled and sliced with a grater (to get them like strands)
- 1 package of tofu, cubed
- 1 package of Asian noodles
- 1 bunch of coriander, minced
- 1 clove of garlic, thinly chopped
- 2 eggs
- 2 cups of chicken broth
- 2 tbsp. of brown sugar
- 2 tbsp. of red wine vinegar
- 5 tbsp. of olive oil


In a bowl, combine the following and set aside:
- 1/3 cup of water
- 2 tbps. of soya sauce
- Juice of 1/2 a lime
- 2 tbsp. of red wine vinegar
- 2 tbsp. of brown sugar

In a skillet or wok, heat 2 tbsp. of olive oil over medium-high heat. Add tofu and carrots. Cook about 2-4 minutes or when tofu is golden. Set aside.

In the same skillet (so not to dirty to many pans), heat 1 tbsp. of olive oil. Cook the garlic and eggs and scramble gently. Set aside. 

Add 2 tbsp. of olive oil and add the marinade and chicken broth. Add the Asian noodles and cook for about 4-6 minutes or when the noodles are ready. Mix in the items you cooked and the coriander you set aside. Stir and serve! 

As my grandmother used to say, buon appetito!