Vegetarian Star

Hawthorne star Vanessa Lengies recently returned from a camping trip where she brought along dried red beans and rice and Pad Thai.

“You boil water and heat it up, and it seals back up so when you’re done you put your trash inside,” Lengies told mnn.com.

Veg food has come a long way and re-packaged is great, but nothing beats straight from the skillet, warmed food made from fresh produce and spices.

Pad Thai is often made with egg, but vegans can omit this ingredient and everyone can do without the fish sauce used in traditional recipes.

Here’s a pad thai recipe we found from about.com that satisfies the veggies, the vegans and everyone in between.

Grab the recipe for vegan pad thai after the break…

Ingredients:

* 1 pound Asian-style rice noodles
* 1/4 cup soy sauce
* 1/2 cup lime juice
* 2 tbsp peanut butter
* 2 tbsp hot sauce
* 1/4 cup sugar
* 1 block tofu, diced
* 1 onion, diced
* 4 cloves garlic, minced
* 2 tbsp sesame oil
* 1/2 cup bean sprouts
* 1/4 cup chopped or crushed peanuts (optional)
* 4 green onions (scallions), sliced

Preparation:
Cook noodles according to package instructions.

Whisk together the soy sauce, peanut butter, lime juice, hot sauce and sugar.

In a large wok or skillet, sautee the tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.

Add the cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts and green onions and serve hot.

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