Wednesday, May 18, 2011

Adventures in Pad Thai

Who knew that something so annoying and completely metal would push me to finally teach myself to make vegan pad thai. Most of the Asian food markets in Chicago are way north all the way in uptown...which is a huge pain in the ass. After doing some sleuthing, I discovered JoongBoo Market (AKA Chicago Food Corporation) on Kimball, conveniently somewhat near my apartment. I am proud to say that I've officially found my Asian market. Has anyone else always had their go-to Asian market wherever they have lived? Well I have. And it's taken me a year to find one in Chicago...but it was worth the wait.

Here is a shot of all the amazing stuff I got at JoongBoo: concentrated cooking tamarind, roasted peanuts, firm tofu, silken tofu, rice noodles, green onion, cilantro, bean sprouts, red cabbage, sweet chili sauce, and anko & taro mochi.

Eat shit, vegan metal chef. I'm better than you.

I mainly used this recipe as a base, but changed a whole lot of things. I didn't put in carrot, broccoli, or shallots and added fried tofu. I also doubled the tamarind sauce, added about 1/3 c. more soy sauce and agave nectar. I found that it was really bland without the additions.

Making pad thai is easy!! Now I'm going to save boku bucks instead of ordering it all the time from Penny's.