Pad Thai Recipe
Variation on a favorite dish from Thailand.
Preparation time: 40 minutes Cooking time: 20 minutes |
Serves: 5 |
Mix:
5 tablespoons tamari or Bragg Liquid Aminos
2 tablespoons peanut butter
2 garlic cloves, peeled and minced (or 2 teaspoons ginger powder)
1 tablespoon fresh ginger, peeled and grated (or 2 teaspoons ginger powder)
1 tablespoon brown sugar or honey
Blend in a blender or food processor. Put in a bowl and add:
1 pound firm tofu (not silken), cubed
Set aside, stirring occasionally,
Mix together:
8 green onions, cut into rounds, including green tops
14 mushrooms,sliced or quartered
1/2 serrano chile, seeded and minced (add more to taste,
or use 1 - 2 teaspoons dried red chile pepper)
4 cups fresh vegetables cut into bite size pieces
(e.g., snow peas, red bell peppers, broccoli, cauliflower, carrots or any combination)
Stir-fry small amounts of vegetables at a time in a small amount of canola, sunflower, or peanut oil.
Cook according to package directions:
8 ounces pasta (e.g., fettuccine or linguine) or rice noodles (available at Asian markets)
In a large bowl, combine tofu mixture, stir-fried vegetables, cooked pasta or noodles and:
2 tablespoons peanuts roasted
Serve hot or cold. If serving hot, heat the entire mixture thoroughly