Tag Archives: Pad Thai

Vegan Eats in Olympia Washington

When we went to Portland, we also drove up to visit Neal’s parents in Washington and made a pit stop in the capital, Olympia. Did you know that Olympia is a pretty vegan friendly city? We didn’t get to explore many of the vegan offerings because we only stayed for two meals worth. Doesn’t everybody measure time in meals?

The first place we visited was Narai Asian Cuisine. This place is very vegan friendly. On the Happy Cow website, it was mentioned that the owner is veg and therefore very accommodating to veg*n. And indeed, when we asked if the dishes we ordered could be made vegan they said–absolutely! It’s always nice when your server confidently knows what the word “vegan” means.

We got the Fresh Rolls (with tofu) – fresh green leaf, cucumber, shredded carrots & Thai basil wrapped in a soft rice skin, cut in half and served with peanut sauce & sweet chili sauce sprinkled with ground peanuts.

IMG_0757 _Snapseed

Neal got the Pad Thai (sans the egg and fish sauce) – thin rice noodles stir fried with green onion, ground peanuts, pad Thai sauce & bean sprouts and garnished with shredded carrots, bean sprouts, ground peanuts and a wedge of line.

IMG_0758 _Snapseed

And I got the Pad Wooh Shen (no egg) – veggies stir fried in garlic sauce with clear noodles, white & green onion, cabbage, napa, snow peas, bok choy & mushroom. This dish was smoky and garlic-savory goodness!

IMG_0760 _Snapseed

We were tempted to eat there again for a second meal, but we decided to try another Asian restaurant called Saigon Rendevous. They have an extensive veg*n section on their menu.  There are some non-vegan items in the veg*n section to be aware of like eggs and mayonnaise, but a quick check with the owner was all we needed to make sure the dishes we wanted were a-ok.

We got Tofu and “Pork” rolls (served on top of pickled cabbage!)

IMG_0764 _Snapseed

wonton soup

IMG_0763 _Snapseed

and we split the Mongolian “Beef”- spicy stir fry of bamboo shoots, carrots and green onions over a bed of crispy rice noodles.

IMG_0765 _Snapseed

Would I eat at these two places again? For sure. The food and service were both great and there were definitely more things on the menu I wanted to try.  I’m a sucker for tasty vegan Asian food.

I am vegan, hear me rawr!

Sometimes, I eat too much junk food.  At some point, my body starts hating me. To make amends with it, I eat more raw dishes like this Pad Thai recipe that I stumbled upon in the Feb VegNews.

The dish includes all sorts of good-for-you goodies like fresh ginger, raw almond butter, maple syrup, carrots, cabbage, red bell pepper, apple cider vinegar and something we have never tried before…kelp noodles!

I searched everywhere for these clear alien noodles and finally found some at Rainbow Grocery. On their own, the noodles don’t taste like much.

When they were mixed in with the raw sauce and all the veggies however, it was like a flavor bomb went off in my mouth! This dish excellently captured that yummy sweet and slightly sour essence of Pad Thai and was so fresh (right down to the homemade almond butter) and easy to put together.

For dessert, we kept in the raw spirit and had some chocolate chia pudding that we made from the fabulous Fresh Young Coconut. Chia seeds soak up liquids they sit in and if the right liquid to chia seed ratio is used, the result is a pudding- like texture with the slightest crunch from the seeds themselves. This pudding was all sorts of chocolatey-coconutty yum!

We sprinkled ours with some cacao nibs and topped it with fresh raspberries.

After rawmazing meals like this, I always feel “so fresh and so clean clean”.

Visit Home Part Deux

It was Hsauce’s turn to visit his family (I visited mine at the end of last month.)

Hsauce was there to visit and celebrate the opening of his parents’ store, Words and Pictures, which sells out of print and collectible books among other things. If you’re every in Langley, WA, check it out!

He also hiked.

…and of course cooked:
Those are green beans with peanut ginger dressing (we’ve actually made this a couple of times now for friends and it is really, really good) and Hsauce’s own signature Pad Thai dish.

And guess what else he did?!? He went to Mighty-O Donuts in Seattle!!

But you know, he was sweet enough to bring me home some….these were gone pretty soon after he got back home. Yes, they were damn good.

While Hsauce was gone I made (along with some boring meals not worth mentioning), what I’m going to call 5-minute Vietnamese Pho. I used veggie broth, Chinese 5 spice, slivers of fresh Thai hot chili peppers and some squirts of lime juice to make the broth. Then I just piled it on some rice noodles and whatever veggies I had in the fridge. I didn’t have beansprouts so I used some shredded lettuce for a crunch effect. It was good.

And I also tried out this recipe for mac and cheese (originally from PPK, I think). I’m always on the hunt for the best mac and cheese and I think I’ve found it! I didn’t follow the recipe exactly, adding more margarine (Earth Balance!) when I thought it needed it or more or less of other things and it came out just delicious!

Straight from the oven…

On my plate with a side of broccoli. Oh yeah, I also added peas to the mac and cheese.

I think this is my favorite mac and cheese recipe. I made it again for Hsauce when he got back from his trip and yup, still tasty. I like covering it when it’s the oven to help prevent the top from getting too dry. This way, it all stays ooey-gooey and cheesey! Keeps well in the fridge for a couple of days and reheats well.

And yay, new sewing machine!