Wednesday September 21: Pad Thai

**VEGAN**

Well, I wanted to make Pad Thai. That was my CSA's suggestion for what to do with my eggplant. Simple pad thai using jarred pad thai sauce from the grocery store. But Doris and I went to Giant and all of the pad thai sauce had fish oil in it. I've made pad thai before (last fall with my CSA eggplant) but I went to Whole Foods for the sauce. They had vegetarian pad thai sauce at Whole
Foods. But not at Giant. So plans changed. I made Peanut Satay. Doris helped.

I used the wok to fry the tofu. It actually went really well. I usually struggle with tofu sticking to my wok, but not this time. Put that aside and stir fried the chopped, peeled eggplant (1/2 large bell eggplant). Put that aside and stir fried zucchini, yellow squash, yellow pepper. When it was done I added the eggplant and tofu and topped it with the peanut satay sauce, mixed in some chopped peanuts (Doris helped me pound them with the kitchen hammer), and served it over basmati rice.

It was pretty yummy. We probably have enough left for another meal though Doris ate a lot of tofu so I'm not really sure. She was eating proteins last night - peanuts, tofu, yogurt. One of those nights.

Rice: 50 cents
Tofu: $4
CSA veggies: $2
Zucchini: 75 cents
Peanut Satay sauce: $3
Peanuts: 10 cents

Total: $10.35 ($3.45 per person)

Oops, I did it again. Busted my budget. It's turning into an expensive week.