Saturday, April 29, 2017

Spicy vegetarian pad thai

This dish and recipe are inspired by my latest dining experience at a Thai restaurant by my home. The noodles were spicy and paired with a ginger soda, turned out to be a perfect dinner and ending to a busy work day. I would've liked the ginger less sweet and more gingery. The host tried adding some ginger slivers which fixed the over powering sweetness of the soda.

Here's my version of Pad Thai. Purely vegetarian without the fish sauce. Check out other recipe from

Use a mix of the following vegetables: Bean, bean sprouts, asparagus, carrot, mushrooms, onions. This recipe will yield 2-3 servings.

2 cloves garlic, minced
1/3 cup tamarind extract, thick
1 onion, sliced
7 green beans cut into 3rds
1/2 cup carrot noodles or slivers 1/5 cup bean sprouts
1 cup mushrooms
3 to 4 fresh basil leaves
1 cup spring onions, chopped
2 Tbs. canola or olive oil
2 cups cooked pad thai noodles or rice noodles
1 Tbsps. fresh chives
2 tsps. papria
1 Tbsp. coarse peanuts, unsalted
1/2 cup white vinegar
4 dry red chilies
2 lime wedges
2 eggs, scrambled
Salt to taste

Cook pasta per directions on package. In a skillet, add oil. Let it warm, then add the red chilies. Sauté onions first. Add all vegetables except bean sprouts and sauté until slightly under cooked but not raw.
Mix tamarind paste with vinegar and bring to a simmer. Turn off heat. Use the remaining oil, sauté garlic and add all the vegetables. Toss a few times. Add eggs, scramble until cooked. Add the tamarind paste, paprika and noodles.Stir a couple times to combine. Sprinkle some spring onions on top.

Serve hot garnished with bean sprouts, peanuts, paprika and lime wedges. For additional spice, add fresh ground red chilie flakes.

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