Vegan Sweet Rice With Mango (Khao Neeo Mamuang)

1 1/2 cups longrain sweet rice
2 cups water
1 1/2 cups coconut milk
1 cup cane sugar
1/2 teaspoon salt
Manila mangoes

Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Serve with peeled and sliced mango. If desired to serve with sauce, see original source for sauce recipe.

Slightly altered from http://allrecipes.com/recipe/thai-sweet-sticky-rice-with-mango-khao-neeo-mamuang/

Vegan Pad Thai (without meat, eggs, and anchovy paste)

1 pound rice noodles
1 pound firm tofu
canola oil, as needed
1/2 cup soy sauce
1/2 cup white vinegar
3/4 cup sugar
2 tablespoons ketchup 
2 teaspoons paprika
2 teaspoons finely chopped garlic

Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
Mix the soy sauce, vinegar, sugar, and ketchup, and paprika in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay. Heat several tablespoons oil in a medium hot wok and add the noodles coating them with the oil. 
Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Drain and cube the tofu then add them to the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles till the liquid has been absorbed.
Makes: 4 servings, Preparation time: 15 minutes: Cooking time: 1 hour

Altered from http://vegweb.com/index.php?topic=14784.0