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)
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
¾ cup sliced scallions (about 8 scallions, trimmed)
½ - ¾ cup chopped cilantro
½ cup crushed peanuts
1-2 cups bean sprouts
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!