Vegan Pad Thai Sauce

My family loves Pad Thai, and the reason that I have created this easy sauce in a crock pot is for easy cooking. I will have more recipes to follow using this wonderful sweet and salty sauce that makes Pad Thai, which is one of the most interesting street or restaurant foods in the world. After making this sauce and having it ready, no one needs to order takeout Pad Thai or purchase the store-bought sauce any more.

Ingredients:
16 oz palm sugar or rock sugar

1 can of tamari pulp concentrate(16oz)

2 cups of good soy sauce
2 cups water
2 tsp mushrooms seasoning
1/4 cup ketchup
1 tbsp caynene
1 tsp black pepper


Directions:
Place all the ingredients in a crock pot and turn to high for 2 hours. Let cool and place in a jar with lid and store in your refrigerator, or if you do not have room in your refrigerator, you may put the sauce in an airtight sealed canning jar.

Vegetarian Pad Thai ingredients:
3/4 cup Pad Thai sauce
Noodles and garnish
4 oz. fresh noodles (banh Pho)
4 oz. firm tofu, cut into cubes
2 eggs, lightly beaten
2 garlic cloves, minced
1 shallot, minced
1 cup bean sprouts
1/2 cup red onions, thinly sliced
2 button mushrooms, sliced
1/2 cup green bell peppers, julienned
1/2 cup Napa cabbage, sliced
1/2 cup cherry tomatoes, halved (optional)
Handful of chives, or green onions, fresh basils
2 tbs chopped roasted peanuts
2 tbs peanut, canola or coconut oil

Directions:
If using the dry noodles, cover noodles with warm water and stir to separate. Soak until noodles are softened and pliable (about 20 to 30 minutes). There is no need to soak fresh noodles, but wash them with cold water and drain.
Pat dry the tofu with paper towels. Heat 1 tbs of oil in large nonstick pan over medium-high heat just until beginning to smoke. Add tofu in a single layer and cook until beginning to brown on both sides. Move tofu of the side of the pan or transfer to a plate.

Add the rest of the oil, shallot, garlic, and red onions and cook until fragrant (about 1 minute).  Stir in eggs and cook, stirring vigorously just like making scrambled eggs but stop while still moist.

Move of the side of pan.

Add mushrooms, and the rest of vegetables, except the bean sprouts. Cook for another minute or so. Add noodles and sauce.

Stir so the noodles are coated with sauce. Combine all the mixture on the side of pan with the noodles. Add bean sprouts and chives.

 Make a quick stir.

Transfer noodles to serving plate. Garnish with more chives, herbs, and roasted peanuts on top.