Pad Thai

May 20th, 2011

This is a recipe my friend Debbie shared with me, and it is so delicious. We have had it numerous times since she shared it, so I thought I would post it here so it will be easier to find (rather than searching through the depths of my Facebook messages).

2 tbsp tamari
1/3 cup all natural peanut butter
1/4 maple syrup or honey (we prefer maple syrup)
1/4 cup hot water or stock (I boil mine as it helps to “melt” the pb)
1 1/2 tsp rice vinegar

1 tbsp coconut oil (or sesame oil)
2-3 cloves garlic
1 large red pepper, diced
1 broccoli crown
1/2 pound thin rice noodles, cooked (or spaghettini or angel hair)
1/4 cup chopped green onions or chives
sea salt and pepper to taste

Combine tamari, peanut butter, maple syrup and vinegar and water. set aside.

Heat oil in saute pan. Lightly brown garlic for a minute or two. Add veggies and saute for a minute or so. (You want them to stay kind of crunchy.)

Add half the sauce and allow it to get hot (again…just a minute or so.) Add the cooked pasta to the sauce. Add the rest of the sauce and chives or green onions. YUM.

We normally put a chicken in the crock pot in the morning and add chicken at the end. (And then usually have enough chicken left to have something else with it the next day too.) We mix up the veggies a lot too depending on what’s on hand and/or in season. Also, we often double the sauce and veggies part and just dish half over the noodles and then save the rest of the sauce to have another day.