Happy Thursday! Being stuck in quarantine has pretty much meant me transforming my parents’ kitchen into a food lab. A few weeks into this whole mess, the Kaufman family started getting sick of the same few dinners we had on rotation . . . enter Katharine.
Recently, I have been SUPER inspired by Asian flavors in the kitchen and thought I’d try to recreate one of my favorite Thai dishes: Pad Thai! After a few tweaks, I think I’ve nailed it.
This GF and vegan creation is flavor-packed and definitely will be “added to the rotation” in the words of my Dad.
Happy cooking!
Ingredients
Pad Thai Noodles
3 cups mixed veggies
Green onions (for garnish)
3-5 garlic cloves (minced)
½ onion
Spices: garlic powder, onion powder, sesame oil, siracha
1 peanut sauce batch **
½ – 1 can of coconut milk (mixed)
Optional: umami powder, sesame seeds, siracha
** Peanut Sauce
3 tbs 100% peanut butter
2 tbs sesame oil
2 tbs tamari (substitutes: coconut aminos or soy sauce)
2 tbs lemon juice
2 – 4 tbs siracha (I use Ninja Squirrel coconut siracha from Whole Foods)
1 tbs maple syrup (substitutes: agave or honey)
½ – 1 tsp minced ginger
¼ cup water
Salt to taste (if peanut butter is unsalted)
Directions
1) Begin by making peanut sauce. Combine all ingredients in a medium bowl and whisk until combined. Consistency should be very thin and watery.
2) Chop vegetables.
3) In a large pan, heat up the chopped vegetables in a splash of sesame oil. If using harder vegetables (broccoli, asparagus, etc.) you can add a splash of water and put a lid on the pan to steam.
4) When the veggies are cooked, add the peanut sauce. Simmer for 5 minutes.
5) Cook Pad Thai noodles according to package directions.
6) Add coconut milk to the veggies and peanut sauce. Simmer (this is a good time to taste the sauce and add spices according to taste – I typically add more siracha, too)
7) When ready, drain noodles. Rinse with cold water.
8) Add noodles to the pan with veggies and sauce.
9) Let simmer for another few minutes to allow the flavors to combine.
10) Plate and garnish with green onion, sesame seeds, and siracha.
Enjoy!
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