Pad Thai Recipe
Variation on a favorite dish from Thailand.


Preparation time: 40 minutes

Cooking time: 20 minutes

 

Serves: 5
All Year

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


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