by Myles Katherine ❤
I’ve been wanting to make pad thai forever but I always found it a bit intimidating. It seemed like I would need so many ingredients and I was worried that it just wouldn’t taste as good as it does at restaurants. I ended up surprising myself though, and it was one of the best meals I’ve made in a while! I prefer my pad thai sauce with a little extra peanut flavor, so I created my own peanut pad thai sauce. The recipe I adapted it from was super easy, especially if you have a Vitamix blender. I threw all of the ingredients in there, and voila! A dual use recipe as a dipping sauce for my fresh vegetable rolls (I’ll be posting these tomorrow!) and a pad thai sauce. I also made vegetable spring rolls & had sticky rice with mango for dessert, but I’ll create a post tomorrow about those. 🙂
Pad Thai Ingredients:
- ½ cup smooth peanut butter, preferably natural
- 3 tablespoons unsweetened coconut milk or cream
- 1 ½ tablespoons lime juice, more as needed
- 2 teaspoons brown sugar
- 2 teaspoons soy sauce
- 2 teaspoons grated ginger root
- 1 garlic clove, minced
- ½ teaspoon sriracha or other hot sauce
- 1 tsp rice vinegar
- ¼ teaspoon plus a pinch kosher salt, more as needed
- 1/3 cup tamarind concentrate – This is what really gives it the pad thai flavor, so add more as needed for that tangy flavor that pad thai is known for! I purchased it at a local asian food market, along with the pad thai noodles used below.
- 1 package extra firm tofu
- 1 TBSP sesame oil
- 2-4 servings of noodles, prepared as needed
- 1 tsp coconut oil
- 1 Egg
- Cilantro, for garnish
- Lime, for garnish
- Fresh bean sprouts, about a cup
- Crushed peanuts, about 2 TBSP
- 2-3 green onions, chopped
- In a food processor or blender, combine peanut butter, coconut milk/cream, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, rice vinegar, garlic, sriracha, tamarind concentrate and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
- Sauté the tofu in a pan with the sesame oil until browned on all sides. Transfer to a plate. Prepare the noodles as labeled on the package. I purchased fresh noodles from a local market so they didn’t require pre-cooking.
- Add onions and garlic to the pan and sauté with leftover sesame oil and a tsp of coconut oil for about 2 minutes over medium heat, until fragrant.
- Add in the tofu, cooked noodles, egg and peanut sauce to the pan and sautee over low heat, just until warmed and egg is cooked thoroughly.
- Serve! Garnish with cilantro, bean sprouts, lime wedges, crushed peanuts and chopped green onions.
Tamarind Margaritas Ingredients:
(adapted from Flaming Tortillas – 4 servings)
- 4 ounces tequila
- 2 ounces Triple Sec- or any orange liqueur
- 1/3 cup tamarind concentrate
- Sparkling water (optional)
- 1 lime (juiced), plus wedges for garnish
1. Fill glasses with ice.
2. In a cocktail shaker (or blender) with ice add the tequila, triple sec, tamarind juice, and lime juice.
3. Pour into the salt-rimmed glasses (I’m not a salt fan, but most people are!) and top off with sparkling water and lime wedges, if using.
Tip: I like my margaritas pretty sweet, so I added extra Triple Sec and tamarind concentrate!
Thanks for reading! Leave a comment below if you’ve tried the recipe, and let us know what you think!