I typed this up for Kaero and it occurred to me that some of the other cookin' doobs round here might enjoy it, if they are into this sort of thing. It's from Vegan with a Vengeance, a really good vegan cookbook. Exact text:

Brooklyn Pad Thai

Is this recipe authentic? Most assuredly not, but it does taste a lot like the pad thai served every two feet here in Brooklyn. When making pad thai you have to make it only two servings at a time or the noodles will get mushy and the sauce won't be well distributed. This recipe is to serve four so you'll need to divide the ingredients between each cooking session. Once everything is prepared the actual cooking is only about 3 to 4 minutes, so everyone can still eat together. I use tongs to mix everything; they make it easier to not mush up the noodles.

1 pound rice noodles

SAUCE:
6 tablespoons tamari
6 tablespoons sugar
2 tablespoons tomato paste
2 tablespoons Asian hot chile sauce or hot sauce (we use Sriracha)
1/4 cup rice wine vinegar
3 tablespoons tamarind concentrate or lime juice

FOR THE PAD THAI:
6 tablespoons peanut oil
1 pound tofu, drained and pressed, cut into small triangles
1 medium-size red onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tablespoon finely minced lemongrass
2 cups bean sprouts (we prefer to use pea sprouts here or clover sprouts)
8 scallions, sliced into 1.5 inch lengths
2 small dried red chiles (spelled like this in book, don't know if it's correct), crumbled
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
lime wedges for serving

Prepare the rice noodles according to the package directions.

Mix together the ingredients for the sauce.

Preheat a large nonstick skillet or wok over moderate-high heat. Pour 2 tablespoons of the peanut oil into the pan and heat, then quickly add the tofu. Stir-fry for 4 to 5 minutes, until the tofu is crisp on the outside. Remove from pan and set aside.

Pour 2 tablespoons more of the peanut oil into the pan. Add half the red onions and stir-fry for 30 seconds. Add half the garlic and half the lemongrass, and stir-fry for 30 more seconds. Add half of the sauce and, when it starts to bubble (should bubble within a few seconds), add half the noodles. Cook for 2 minutes, stirring constantly, then add half the tofu, bean sprouts, scallions, chiles, and peanuts. Stir for 30 more seconds. Transfer to two serving plates and garnish with cilantro and lime wedges. Repeat with the remaining ingredients.

(You can use lemon zest if you can't find lemon grass. Crushed red pepper is also an ok substitute for the dried chiles. I think the sauce is a bit too sweet, so you can reduce the sugar, too, since most rice vinegar comes "seasoned" - which means it has sugar added to it. If your rice vinegar isn't "seasoned," you may not want to reduce the sugar in the recipe.)

Is there any way I can add meat to that?

Vegan ei?

What's vegan?

Can i add this to my bacon salad?

thx for sharing kree gonna try this on friday

Any chance of a delicious looking picture to go along with the recipe?

Any chance of removing that beyond creepy Gif?

I loveeee pad thai. However chicken is a must

You can just use meat instead of tofu, though I like tofu for this.

Edit: I didn't think to take a picture. I only ever take pictures to remember something unique I've made that I might want to make again later. As this is from a cookbook, no picture!

Ooh something my roommate showed me once was tofu, marinated in like a teriaki sauce, then fried on a pan, ITS SO GOOD!

The texture takes a bit of getting used to but it's not bad at all. My sister and a few close friends are vegan so I'm pretty well-integrated into the meatless scene.

I'm all for animal rights and most of the meat I eat at home is free-range cattle from a local farm, usually one I can visit on occasion. Might seem morbid to take a trip and feed the cow you bought and plan to stuff into your fridge later that year, but at least I know there aren't antibiotics leaking out it's anus.