Vegetable Pad Thai in Tamarind Sauce
What You'll Need
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
½ cup toasted sunflower and pumpkin seeds
¼ cup red radish, very thinly sliced
Fresh lime slices
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
How to Make It
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.
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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