|vegan pad thai|
One day I would like to go to Thailand....and eat pad thai, but for now I am in my kitchen making my own version. I went to Tian Phat Asian Grocery store this afternoon and picked up some stuff. One of those things, Tamarind.
It is an essential ingredient tamarind, a fruit that grows in tropical Africa and is used all over the world in cooking. It has a sour flavor but when you add brown sugar and garlic you get a beautiful sauce for pad thai,
|pad thai ingredients|
|Mise en place|
1/2 package of rice noodles-cooked according to package
small chunk of tamarind (about 1/4) cup soaked in 1 /4 cup boiled water
3 cloves garlic
1 tbsp fresh ginger- minced
2 tbsp brown sugar
1 tbsp tamari
1 thai chili-seeded
1/2 tsp sea salt
Vegetables of your liking, I used.....
Broccoli, red pepper, onion, shredded carrot, green beans, cabbage
1/2 block of tofu-
cubed and sprinkled with garlic powder and sea salt
Cook noodles, drain and rinse.
Place everything in a food processor and blend.
Chop veggies to mouth bite sizes
Brown tofu in saute pan with a little oil.
In a wok heat 2 tbsp sunflower oil and a few drops of sesame oil.
Add veggies, saute until they change color (bright)
Add noodles, if they are stuck together, add a little water to loosen.
Pour sauce over top and heat up for a few minutes.
Serve with tofu, cilantro and chopped peanuts.
|I would highly recommend getting some restaurant tongs. Good ones!|