| Pad Kee Moa | 
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Noodles, vegetables mint leaves and garlic are delicious together! The mint has a subtle flavor enhanced by the garlic.
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Cook's notes
Use the 2 mm slicing blade on your food processor for the celery, carrots, peppers and cabbage.
If using seitan instead of tofu, no need to stir fry 5 minutes before the veggies. The seitan can be added along with the veggies.
Make sure to rinse the canned vegetables well. The taste of the canning juice will detract from the delicious mint and garlic taste.
Ingredients
16 oz. whole wheat or brown rice pasta prepared according to package
1 lb. super firm tofu in 1" chunks or seitan in 1/2" chunks
3 T safflower or canola oil
2 ribs celery, thinly sliced
1/2 lb. carrots thinly sliced
1 small green pepper, thinly sliced in 1/2" lengths
1 broccoli spear, thinly sliced with florets in 1/2" cubes
2 green onions, 1 " lengths
3 Oz. or small handful green beans, 1/2" lengths
1 C shredded green cabbage
8 large garlic cloves
8 oz. can bamboo shoots drained, rinsed well, and drained again
1/2 can 16 oz. can baby corn on the cob drained, rinsed well, and drained again
1/2 can 15 oz. straw muchrooms drained, rinsed well, and drained again
1/2 T lime juice (lemon okay)
4T tamari or soy sauce
1/2 T barley malt syrup
1 c packed whole fresh mint leaves (Just remove stems, wash leaves and pat dry. Do not chop or mince.)
ground cayenne pepper to taste
Steps
- Place 1 T oil and tofu into wok and stir fry 5 minutes until most of the liquid is out of the tofu.
- Add to wok the remaining 2 T of oil, celery, carrot, green pepper, broccoli, green onions, green beans, cabbage, garlic, canned vegetables, lime, and tamari. Stir fry another 5 minutes until vegetables are just beginning to to become tender. If either the tofu or any of the vegetables are sticking, you can add a few drops of water.
- Remove from heat and stir in barley malt, cayenne and mint leaves until well blended. Stir in pasta.
- Serve hot on a bed of lettuce.
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