Thanks so much to everyone who participated in my fun poll yesterday and today (on my facebook fan and friend pages)! I had asked what your favorite ethnic cuisine was, and it was a very close race! Indian, Japanese, and even Ethiopian were worthy contenders, but the winner was THAI. Yes, we loves us some Thai food! It's such genuinely great stuff because it's fresh, flavorful, and healthy (when it's done right, that is). So, as promised, here's one of my favorite Thai recipes - my quick, healthy, D-LISH version of Pad Thai. Hope you love it!
Easy Vegan Pad Thai
Easy, delicious, and quick…Plus, no trips to the specialty store or internet market for hard to find ingredients. Win!
13.2 oz. rice noodles (medium width)
Sauce:
¼ cup each: tamari, fresh lime juice, and non-virgin olive oil
¼ cup plus 2 tablespoons organic sugar
3 tablespoons ketchup (yeah, you heard me right)
2 tablespoons each: maple syrup and basic hot sauce (cayenne or tabasco)
4 large cloves garlic, pressed
1 ¼ teaspoon sea salt
Stir-ins:
¾ cup sliced scallions (about 8 scallions, trimmed)
½ - ¾ cup chopped cilantro
Toppings:
½ cup crushed peanuts
1-2 cups bean sprouts
Garnish:
6 lime wedges
1. Prepare the noodles. Which usually entails the following: Bring a large pot of water to boil and add the rice noodles. Cover and stir. Set aside for about 15 minutes, or until al dente.
2. In a large bowl, place all of the sauce ingredients. Stir well. Add the stir-ins. Stir them too. Say “stir” a lot.
3. Drain the noodles and add to the big bowl. Stir well, yet gently until well combined. Plate and serve topped with the bean sprouts and peanuts. Garnish with lime wedges for maximum Thai cuteness.
Serves 6/GF/Purple (according to the guidelines in my books)
30 Minutes or Under!
Ketchup? No way!
ReplyDeleteI think I like your books so much because we like the same kind of ethnic foods! Moroccan, Middle Eastern (love Turkish), and Japanese are my favourites. I also really like Spanish. :)
I would love to investigate Ethiopian a bit more, though.
Me too, Janet. I'm ashamed to admit I've never tried it! (Ethiopian, that is)
ReplyDeleteAnd so glad you're enjoying my books! :-)
p.s. The ketchup is a "cheater" way to avoid the more time-consuming and hard to find tamarind. It works!
ReplyDeleteIt is funny because I have tamarind but not ketchup. ;) Love your taramind chutney and the red lentil, spinach and tamarind dish. :)
ReplyDeleteBrazilian is also very good! I have tried a few vegan black bean soups that have all been incredibly flavourful. :)
This one is particularly good: http://www.joanne-eatswellwithothers.com/2010/12/brazilian-black-bean-soup-vegan.html
Just had this for dinner (and tweeted about it) Thanks so much for the recipe, so yummy and easy!! Will be making this often for sure - I can never find tamarind here so thanks too for the easy substitute! :-)
ReplyDeleteJust saw the VeggieBuzz tweet on this and had to come see it! I love Pad Thai but can never seem to get a vegan version in restaurants when I want it. And you're right, most recipes for it have so many rare ingredients. I use ketchup all the time to replace tomato paste (especially when the recipe just calls for a tbsp or 2), but didn't know it could be used for tamarind paste. I've bookmarked this to definitely try soon. Thanks!
ReplyDeleteYum! And gluten-free. Definitely trying this!
ReplyDelete