Wednesday, December 29, 2010

Pad Thai

Pad Thai is a favorite of mine. You could really cover just about anything with spicy peanut sauce and I would gobble it down, but the mixed veggies and rice noodles in this dish are what make it really delicious.

First I cubed a block of drained tofu, and I cooked it in a little peanut oil, soy sauce and  rice wine vinegar until it was crispy on all sides. I removed it from the pan and set it aside. Then I added a little more peanut oil to the pan and sautéed shittake mushrooms, broccoli, a chopped bell pepper and snow peas. I added some dried spicy Thai peppers mainly to add a little flavor to the vegetables - they're too hot to eat! After they veggies were tender, I added chopped bok choy and returned the tofu to the pan and let it all cook together for another minute or two. I then added peanut sauce and mung bean sprouts and stirred everything together until it was heated throughout. I served the dish over rice noodles and topped it with chopped peanuts and scallions.

This dish is so versatile that you can use any veggies you like. The spicy peanut sauce will work with just about any vegetable, and it has such a great flavor that you don't need to use anything else to season the veggies.

Spicy Peanut Sauce
1/2 cup natural smooth peanut butter
2 tablespoons tamari sauce or Braggs Liquid Aminos
1 tablespoon fresh ginger, peeled
2 garlic cloves
1/2 teaspoon sea salt
4 tablespoons lime juice
1 tablespoon toasted sesame oil or peanut oil
1 teaspoon chili garlic sauce (less if you're sensitive to spicy foods, more if you like your food really spicy)
1 cup coconut milk

Mix all ingredients together in a food processor or blender. Easy peasy!

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1 comment:

  1. I'm the same way. I'll drink peanut sauce through a straw. Those chiles look fiery, whooooweee!