Sunday, August 8, 2010

Veg Advantage: Pad Thai

I have tried Thai food a few times, first time was when I was working in Springlield IL and we ordered from Magic Kitchen. Now I hear that the Magic Kitchen is a good place to eat, but the spice was way too much for me. This I am sure will surprise my mother!
Recently since moving to St Louis, I went to a place called Thai Sawadee in Chesterfield Valley. There I had a dish called PAD THAI, which was nothing like I had in Springfield. It had some heat but was loaded with flavor. Since that day, I have been interested in how this dish is made.
This recipe appears to be very
simple and relativaly easy to make. Enjoy!

Pad Thai

8 lbs. soba, rice, or other noodles
2 1/2 cups tamari or soy sauce
2 1/2 cups lemon or lime juice
1/2 cup peanut butter
1/2 cup tahini (or omit and use more peanut butter)
16 green chilies, seeded and minced
2 cups sugar or other sweetener
8 large onions, chopped
32 garlic cloves, peeled and minced
4 lbs. tofu, cubed (optional)
1/3 cup minced fresh ginger, (optional)
1 cup sesame oil
18 cups chopped carrots
2 cans water chestnuts
8 cups bean sprouts
8 broccoli stalks, steamed
Limes for garnish (optional)
Chopped peanuts for garnish (optional)
Sliced green onions for garnish (optional)

 Prepare the noodles, then drain and set aside. In a separate bowl, mix the tamari or soy sauce, lemon
or lime juice, peanut butter, tahini, chilies, and sugar and set aside.
 In a wok, stir-fry the onion, garlic, tofu, and ginger in the sesame oil. Add the carrots, water
chestnuts, and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts,
broccoli, and noodles. Stir and cook over medium heat for about 5 minutes, or until the sauce
thickens. Serve with the limes, chopped peanuts, and/or sliced green onions.

Makes 24 servings

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