Pad Thai
A creamy, velvety rich vegan twist on Thailand's post popular street food dish, enjoy this dish hot or cold. Gluten-free.
Ingredients:
2 tbsp. coconut butter, or creamed coconut
2 tbsp. ginger, peeled
1 garlic clove, peeled
1 red chili (seeds can be left in for extra heat)
1 bunch cilantro (including stems)
1 bunch of basil (including stems)
1 can coconut milk
1/2 cup of all-natural peanut butter
1/4 cup of maple syrup
4 tbsp. tamari
Zest and juice of 2 limes
2 tbsp. olive oil
1 tsp. sesame oil
1 small can of tomato paste
1 package of rice noodles
Vegetables:
1 head of Napa or Chinese cabbage, shredded
3-4 carrots, peeled and then peeled to create ribbons
1 parsnip, peeled and then peeled to create ribbons
3-4 scallions, sliced thinly
Garnish:
Bean sprouts, rinsed and dried
1/4 cup roasted peanuts, chopped
1/4 cup cilantro, chopped
Instructions:
Puree all ingredients (except tomato paste and noodles) in a blender or food processor until smooth. In a medium saucepan, heat tomato paste over medium heat for 3-4 minutes until it smells fragrant. Add sauce from blender and stir until combined with tomato paste. Turn off heat.
Fill a large pot with salted water and bring to a boil. Turn off heat. Add in package of rice noodles stirring gently for 1-2 minutes so noodles don't stick together. Strain noodles and immediately rinse with cold water until noodles are completely cold. Drain noodles.
Toss noodles and cabbage, shredded carrots and parsnip with warm sauce in the large pot used for noodles. Plate and garnish. Pass around remaining sauce at the table.
This dish is excellent served cold: cool sauce in refrigerator for 1-2 hours. After draining and cooling noodles toss with a tablespoon of olive oil to avoid noodles from sticking and cool in refrigerator. When ready to serve toss cold sauce with noodles and vegetables, garnish and serve.
Enjoy!
Ingredients:
2 tbsp. coconut butter, or creamed coconut
2 tbsp. ginger, peeled
1 garlic clove, peeled
1 red chili (seeds can be left in for extra heat)
1 bunch cilantro (including stems)
1 bunch of basil (including stems)
1 can coconut milk
1/2 cup of all-natural peanut butter
1/4 cup of maple syrup
4 tbsp. tamari
Zest and juice of 2 limes
2 tbsp. olive oil
1 tsp. sesame oil
1 small can of tomato paste
1 package of rice noodles
Vegetables:
1 head of Napa or Chinese cabbage, shredded
3-4 carrots, peeled and then peeled to create ribbons
1 parsnip, peeled and then peeled to create ribbons
3-4 scallions, sliced thinly
Garnish:
Bean sprouts, rinsed and dried
1/4 cup roasted peanuts, chopped
1/4 cup cilantro, chopped
Instructions:
Puree all ingredients (except tomato paste and noodles) in a blender or food processor until smooth. In a medium saucepan, heat tomato paste over medium heat for 3-4 minutes until it smells fragrant. Add sauce from blender and stir until combined with tomato paste. Turn off heat.
Fill a large pot with salted water and bring to a boil. Turn off heat. Add in package of rice noodles stirring gently for 1-2 minutes so noodles don't stick together. Strain noodles and immediately rinse with cold water until noodles are completely cold. Drain noodles.
Toss noodles and cabbage, shredded carrots and parsnip with warm sauce in the large pot used for noodles. Plate and garnish. Pass around remaining sauce at the table.
This dish is excellent served cold: cool sauce in refrigerator for 1-2 hours. After draining and cooling noodles toss with a tablespoon of olive oil to avoid noodles from sticking and cool in refrigerator. When ready to serve toss cold sauce with noodles and vegetables, garnish and serve.
Enjoy!
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