Tuesday, September 11, 2012

Easy Vegan Pad Thai

As I have said before I just love Thai food. I have traveled to Thailand twice. I love the flavors and fresh produce the beautiful land has to offer. Pad Thai is a noodle dish typically served with cooked and fresh ingredients. It is very easy to add and take away ingredients to make it to your liking. I used cilantro in this dish but you can swap it for basil as it is served both ways in Thailand. You may want to use a wok for this recipe.


2 tbs vegetable oil
1 tsp sesame oil (optional)
1 cup chopped green onion
1 cup chopped cashew or peanuts divided into 3/4 and 1/4 cups
1/2 tbs tamarind paste
2 1/2 tbs soy sauce
2 tbs sugar
1 package of rice noodles cooked as instructed on the box
2 cups beans sprouts
1 cup chopped cilantro
1/2 cup chopped cucumber
1 tomato chopped
1 lime cut into 4-6 slices

Cook rice noodles according to instructions on the package.

Chop tomato, cucumber and lime and arrange on plates.

Heat your wok to med high. Add vegetable and sesame oil and green onion. Cook green onion for 2-3 minutes and add 3/4 cup cashews or peanuts. Add tamarind paste, soy sauce and sugar. Cook together on medium high for another 2-3 minutes. Now add your cooked noodles. Make sure to toss them around into the sauce, green onion and nuts. Continue to cook on medium high for about 2-3 minutes. Add bean sprouts and cilantro and toss together over the heat for about minute. Then turn off heat. Serve noodles on each plate with chopped tomato, cucumber and lime. Sprinkle over remaining 1/4 cup of cashews/peanuts and squeeze lime juice over noodles before eating. 

Yields 4-6 servings