Pad Thai Noodles Recipe from Kripalu

We saw the Kripalu chef cook this as a demonstration. It was like a cooking show not on tv, the upside of which was that we ate the result.

Ingredients:

• 8 oz "rice stick" noodles
• 1 cup carrot, small matchstick
• 2 cup broccoli florets
• 2 Tbs tamarind paste or 1 Tbs of tamarind concentrate mixed with 2 Tbs of hot water (pour through a strainer if the pulp contains seeds)
• 2 tsp ginger root, minced
• 2 Tbs chopped shallots
• 3 cloves garlic, minced
• 1/4 cup scallion or chives
• 2 Tbs of peanut oil
• 1 cup bean sprouts (can use watercress instead)
• 2 medium eggs
• 1/2 cup roasted peanuts, coarsely broken up
• 1/2-1 cup "Extra Firm" tofu diced (1/2" cubes) - marinated in 1 tsp of tamari or simple soy sauce for approx. ten minutes (if want to use as snack, marinate in simple soy, then bake at 350 degrees for 45 min)
• 2-4 Tbs agave nectar (traditionally regular sugar or palm sugar are used)
• 1 lime

Optional:

• 1 or 2 chicken breasts
• 1/4 cup dried shrimp or 1/2 lb fresh cooked shrimp
• 3 Tbs fish sauce
• Ground pepper or hot sauce to taste

1. Soak the noodles in warm water for 20 min or boiling water for 10
2. Heat the oil on medium in a wok or large saute pan and add the garlic, ginger and shallot and briefly stir fry until they show signs of changing color
3. At this point add the carrots, broccoli, and marinated tofu and stir fry covered for 5 min. One option is to add the dried shrimp and or chicken and cook a bit longer
4. Add the noddles, tamarind, pepper and agave nectar. Another option is to add fish sauce.
5. Stir fry until the noodles soften (about 5 min). The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add a little water if necessary. The heat should remain high. If your pan is not hot enough, you will see a lot of juice in the pan at this point. Turn up the heat if this is the case.
6. Make a well in the center of the pan and quickly scramble the egg, slowly adding the Pad Thai from the sides of the pan (can also scramble the eggs separately or omit). Make room for the egg by pushing all noodles to the side of the wok.
7. Add the bean sprouts, chives and peanuts and cook for no more than another 30 sec.
8. Remove from the pan to a serving platter.
9. Squeeze 1/2 the lime over the top and serve the other half quartered on the side.

Tips:

• The trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not expanded and soft. When in doubt, under soak. You can always add more water in the pan, but you can't take it out.
• All animal products can be substituted or omitted
• Substitute the same amount of vinegar for the tamarind, still adding some flavor and acidity
• In Thailand, condiments such as sugar, chili pepper, vinegar, fish sauce, scallions, and cilantro are available at your table for your personal taste. Or you may try this traditional garnish -
  

Optional garnish:
Mix a Tbs of lime juice with a Tbs of tamarind juice and a Tbs of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked Pad Thai. Cilantro leaves also make a nice garnish.

Peanut Sauce
Makes 2 cups

• 1/4 onion minced
• 2 cloves garlic minced
• 1 Tbs minced ginger
• 1 tsp dried chili (optional)
• 2 Tbs sesame oil (or peanut oil)
• 3/4 cup water
• 1/2 cup peanut butter
• 1 tsp toasted sesame oil
• 2 Tbs tamari
• 1 Tbs rice vinegar
• 2 Tbs agave (optional)
• use fish sauce or tamarind paste to jazz it up (optional)
  

Saute onions, garlic, ginger and chili in sesame oil. Blend remaining ingredients. Add sauted ingredients to the blender and blend all together.

Simple Soy Sauce
Yield: 2 cups
Use as a quick marinade, saute sauce, or for dipping

• 1 cup tamari or shoyu
• 1/2 cup rice vinegar
• 1/2 cup water
• 2 tsp toasted sesame oil
• 2 tsp ginger and/or garlic- minced (optional)
• 1/2 - 1 cup more water for use as a longer marinade - i.e. overnight (optional)
• 1 tsp sesame seeds (optional)
• 1 tbsp or more sweetener (maple syrup, agave nectar, brown rice syrup, sugar, sucanat, etc.) - (optional)

Mix or blend all ingredients together and serve