Pad Thai

[Guest guest]

Pad Thai

 

8 ounces broad rice noodles, cooked

2 tablespoons olive oil

1 clove garlic, minced

½ cup julienned shitake mushrooms

½ package of large bean sprouts

2 tablespoons chopped green onion

2 tablespoons cilantro

2 tablespoons Thai chili sauce or

1 teaspoon cayenne pepper

½ cup vegan " fish sauce "

1 tablespoon tomato paste

mixed with 1 tablespoon rice wine vinegar

juice of 1 lime or 4 kafir lime leaves

2 tablespoons turbinado sugar

¼ cup chopped peanuts

 

Pad Thai is the classic Thai dish brought to America. It works perfectly as a

vegan dish by using my vegan fish sauce. Sauté all ingredients together,

starting with the mushrooms and garlic. Add the rest of the ingredients, then

the noodles. Top each portion with a sprinkle of sugar and peanuts.

 

 

Thai `Fish Sauce'

 

1 cup boiling water

8 dried shitake mushrooms

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 teaspoon cornstarch (optional)

 

 

Place the shitakes in a bowl. Pour the boiling water over them and let sit for

½ hour or so. Remove the mushrooms and whisk together the rest of the

ingredients. Only use the cornstarch if you're going to be adding the fish

sauce to something you want to thicken.

[Guest guest]

Great recipe Anna.

Thanks

Donna

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