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Friday, August 27, 2010

Vegetarian Pad Thai

It took me years to come up with a recipe for Pad Thai that I liked. This one has some traditional elements(tamarind paste and fish sauce) and non-traditional ones (ketchup/tomato paste, ginger, and garlic). Pad Thai is also not usually a spicy dish but Adam and I love spicy food, so I add hot sauce. You can use whatever mix of veggies you want. Bean sprouts are, of course, the quintessential veggie to use but I don't like them that much. You can also add other proteins such as egg, chicken and/or shrimp if you like.

Pad Thai

1 lb organic brown rice fettuccini, broken in thirds

Sauce
2 tsp peanut oil
1/4 cup tamarind paste
2 tbls ketchup (or tomato paste + 1 tbls brown sugar)
2 tbls ginger, grated
2 cloves garlic, minced
2 tbls fish sauce
Juice of 1 lime
1 tsp sriracha hot chili sauce (optional)

Veggies
1 tsp peanut oil
1 bunch broccoli, cut in bite sized pieces (lightly steamed if you don't like it too crunchy)
2 red, yellow and/or orange bell peppers, cut in thin strips
1 carrot, jullienned
1 bunch green onions, cut in 1/2 inch pieces

1 lb organic extra firm tofu, cut in cubes

1/2 cup roasted peanuts, crushed

Cook noodles according to package directions but DO NOT OVERCOOK. Whisk together all ingredients in a medium bowl to make sauce and set aside.

In large wok, add oil and throw in veggies stirring until crisp-tender. Add tofu and stir. Pour in sauce and drained noodles and combine, cooking another 2-3 minutes. Transfer to plates and garnish with peanuts and lime wedges.

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