Pad Thai is the Number 1 dish for Americans eating in Thai restaurants. There are so much more to Thai cuisine. So start off with this dish for guest (make sure they are not a peanut allergy) and try your hand in cooking Thai food à la vegetarian.
ไทยแผ่น/thịy p̄hæ̀n/ (Thai: pad thai)
Serves 4-6 people.
juice of 1/2 organic lime
1 1/2 Tbs. (22 ml) light soy sauce (or liquid amino acid-gluten free)
5 medjool dates* (or any type of dates)
1 Tbs. (15 ml) tamarind paste* (cannot find it, use organic lemon juice)
1/4 cup (60 ml) organic peanut butter
1/2 cup (155 ml) water
10 oz (100 ml) rice pasta, pad thai noodles, or (gluten free) spaghetti
2-3 cups (470-710 ml) chopped vegetables, examples: carrots, broccoli, daikon, Jerusalem artichokes, turnips, bok choy, etc.
10-12 oz (300-360 ml) organic firm tofu, cut into cubed
1 Tbs. toasted sesame oil
1/4 cup (60 ml) chopped organic nuts, example: cashews, peanuts, almonds, etc.
1. Blend all the ingredients with the water until smooth.
2. Add more water if needed for a molasses texture. Set aside.
3. Cook the pasta. Strain and rinse in cold water. Set aside.
4. In a skillet or wok, stir fry sesame oil, vegetables, and tofu 10 minutes.
5. Add pasta and sauce to skillet, mix, heat.
6. Serve topped with chopped nuts.
*Each dish has only 66 calories, good source of fiber, high levels of potassium, magnesium, copper, and manganese, and lower fruit sugar.
