So Pinterest has been my go-to thing for a while when it comes to finding recipes. It was especially helpful when I was going vegetarian, and eventually vegan. Being able to organize all of the healthy recipes that I wanted to make was so awesome! I was completely obsessed. I could spend hours on there pinning useless things (like how I will decorate my craft room one day, when I am the least crafty person there is haha). But in this digital age when everyone is reading off their kindles and forgetting what paper is, I thought I’d be cool and buy a book. Enter Thug Kitchen cookbook. It’s one of the 7 real physical books that I own (I’ve got a real book shelf going haha).
So What’s the Deal?
Thug Kitchen is crazy funny. Forget what you think recipes should sound like. No boring “sauté this” and “dice that”. This vegan cookbook is filled with hilarious explicit language that is sure to make your cooking interesting. The Official Cookbook, my most favoritest (not a word, but that how much I love it) cookbook, contains sections such as “Short Order Shit” and “Big-Ass Cup of Cozy”. It includes everything from breakfast foods to desserts and teaches you so much about vegan eating along the way. The preface is so entertaining! It will have you motivated and ready to change your eating habits in no time.
I really love the way they break things down for you. I remember when I first became vegetarian and even cooking certain vegetables was intimidating for me. At that point I would have never known what nutritional yeast was and where you can find it in the grocery store. But these are all thing they explain in their book! As well as how to prep and cook certain things. As they say in their book “we’re here to help cut through the bullshit”, and that’s exactly what they do!
This book came out in 2014 (I know that was 4 years ago). But they have released 2 more books since than (both with homes on my 1 book shelf haha)! Party Grub: For Social Motherf*ckers and 101: Fast as F*ck both have amazing recipes and stay on track with the entertaining language. These books are definitely valuable additions to you eBook collection or book shelf. They are so helpful in getting to know the vegan way of eating. I think they are more relevant than ever as veganism is super on the rise now, which is very exciting!
Below I am going to share my FAV recipe from the Original Cookbook, which is the Pad Thai. Seriously the best Pad Thai I have ever made. You will not be disappointed!
Quit fucking with that tired-ass take-out. You can make better shit at home in no time. Plus, you don’t have to put on pants to answer the door.
I couldn’t have said it better myself. Enjoy this amazing Vegetable Pad Thai!
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 3 tbs water
- 3 tbs brown sugar
- 3 tbs rice vinegar
- 14 oz. rice noodles
- 1 medium crown a broccoli
- 1/3 cup sliced shallots
- 4 cloves garlic, minced
- 1 cup sliced green onions
- 1/4 cup roughly chopped cilantro
- 2 tsp neutral-tasting oil
- 2 cups thinly sliced cabbage (red, green, doesn't matter)
- 1 carrot, thinly sliced into matchsticks
- 1 cup bean sprouts
- Chopped peanuts
- Lime wedges
- 1 block of extra-firm tofu, pressed for at least 30 minutes.
- Pinch of salt
- Mix together all the stuff for the sauce in a medium glass
- Cook your noodles according to the package directions. Rinse with cold water. Chop up the broccoli into pieces no bigger than a quarter and get all the rest of your veggies and herbs ready to stir fry.
- Heat the oil over medium heat in a big skillet or wok. When the pan is hot, add the shallots and stir-fry until they start to char around the edges, about 2 minutes. Add the broccoli and sauté for another 2 minutes. Add the garlic and continue cooking for about 30 seconds. Gently add the noodles and 1/3 cup of the sauce and toss to make sure everything is covered. Keep stirring and add in tofu. Cook for another 30 seconds to a minute to make sure the sauce is absorbed. Keep adding sauce until it is how you like it. Turn off heat and add in the green onions and cilantro.
- Serve this bowl of goodness right away topped with cabbage, carrots, bean sprouts, and peanuts. Squeeze a lime wedge on top and feast!
- Cut the tofu vertically into planks about ¼ inch thick and then cut those planks in half lengthwise. You should end up with around 20 pieces.
- Preheat a large wok or cast iron skillet over medium heat. Once the pan is hot, add the tofu in a single layer. You may have to do this in 2 batches. You will want the tofu to sizzle once it hits the pan, if it doesn’t you need to turn up the heat.
- Sprinkle with a pinch of salt over the tofu and start gently pressing down on the tofu with your spatula. You will hear steam escaping. After 3-4 minutes, the bottoms should be golden brown.
- Flip over and repeat.
Visit the Thug Kitchen website for more amazing recipes like this one!
Have you tried this Pad Thai or others? What did you think?! Let me know in the comments below! 🙂