Vegetable Pad Thai in Tamarind Sauce
Sweet, tangy and fresh-tasting this pad thai recipe is full of only the best unrefined, healthy and nourishing ingredients. Tamarind tastes a bit like a date but is less sweet (and more sour), and is sometimes known as the Indian date.
Yield: 4–6 servings
Ingredients
Ingredients
- 1 8 oz pack brown rice noodles or udon noodles
- 1 cup bean sprouts
- 2 large garlic cloves, finely minced
- ½ large red onion, finely chopped
- 1 carrot, cut into fine matchsticks
- ½ cup spring onions (or scallions), thinly sliced
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh basil leaves, chopped
Garnish
- ½ cup toasted sunflower and pumpkin seeds
- ¼ cup red radish, very thinly sliced
- Fresh lime slices
Tamarind Sauce
- 2 Tbsp tamarind paste
- 3 Tbsp rice vinegar
- 1½ Tbsp shoyu (or soy sauce)
- 1½ Tbsp rice wine (optional)
- 1 Tbsp freshly squeezed (or grated) ginger juice
- 2 Tbsp maple syrup
Instructions
Instructions
- 1. Cook the noodles according to the package instructions and set aside.
- 2. Add the tamarind sauce ingredients to a small pan. Bring to a boil and then simmer on a very low heat for 1 minute. Remove from the heat and set aside.
- 3. Heat a splash of water in a wok or large pan over a high heat and add the garlic, onion, carrot and spring onions(scallions), with a pinch of sea salt. Mix together and cook for 3–4 minutes.
- 4. Add the noodles, tamarind sauce, bean sprouts and herbs. Stir to combine and turn off the heat.
- 5. Add the radish slices and seeds on top.
- 6. To serve add some more fresh herbs, freshly grated carrot, bean sprouts, and a lime slice.
Cooking Tips
Cooking Tips
- 1. If you desire a hot sensation you can serve with pickled chillies on the side. Deseed and finely slice chillies and add them to a bowl with the juice of 1½ limes and ½ tsp of maple syrup. Leave aside to pickle.
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