Vegetarian Pad Thai

I do not exaggerate when I say that vegetarian pad thai is hands down one of my favorite dishes since I stopped eating meat. The veggies that I've listed here are just a suggestion, you can add your favorite vegetables instead.

In the supermarket freezer section, you will often find a 'mixed asian vegetable' bag, or something to that extent. It is very similar to the standard mixed vegetable bag (peas, corn, carrots, green beans...) only with different veggies. I personally don't use this anymore because I dislike one particular item in there. I don't remember the name exactly, but it's round and has a texture similar to styrofoam.

Ingredients

Rice noodles
1 stalk celery
2 scallions, chopped
1 tsp. garlic,minced
1/2 cup bell pepper,chopped
1 cup eggplant,cubed
1 cup spinach,raw
1 Tablespoon canola oil
2 oz peanuts,chopped fine
1 Tablespoon Thai red curry paste
1/4 cup coconut milk (optional)


Preparation

1. Boil two cups of water Add rice noodles. Do not overcook, remove from heat if neccessary. Noodles are precooked and only need to soften.

2. Saute veggies in medium saucepan with canola oil. Use medium heat. Saute for 1-2 minutes then add 1/2 cup of water and cover saucepan (to steam).

3.Once vegetables are tender, add peanuts, curry paste and (optional) coconut milk. Drain noodles and add to vegetable mixture. Stir well.

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