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tamarind pulp water tomato chili clove garlic shallot shoyu lime juice sesame oil carrot zucchini red bell pepper king oyster mushroom snow peas green onions kelp noodles cashews Drizzle of Sesame Oil salt handful of cilantro
Viewed: 45 - Published at: 8 years agoIngredients
- 1/2 cup tamarind pulp, soaked and strained
- 1 cup water, heated
- 1 medium tomato
- 1/2 Thai chili (depending on spice desired)
- 1 medium clove garlic
- 1 small shallot
- 1/4 cup shoyu
- 1 tablespoon lime juice
- 1/4 cup sesame oil
- 1 medium carrot, diced or julienned
- 1 medium zucchini, diced or julienned
- 1 medium red bell pepper, julienned
- 1 large king oyster mushroom (or a handful of sliced shiitake or other mushrooms), sliced
- 1 cup snow peas, thinly sliced on a diagonal
- 3 green onions (the whites and about 3 inches of the greens), sliced
- 2 12-ounce packages kelp noodles, chopped into 3- to 4-inch pieces
- 1/2 cup cashews, chopped
- Drizzle of sesame oil
- Sprinkle of sea salt
- Handful of cilantro
Method
- To make the pad thai sauce, combine the tomatoes, thai chili, garlic, shallot, 1/4 cup shoyu, lime juice, and sesame oil in a Vitamix or high-speed blender and blend well.
- Next, add the tamarind pulp and blend until very smooth.
- Mix the carrot, zucchini, red bell pepper, mushrooms, snow peas and green onions in a large bowl.
- Add the noodles to the veggie mixture, pouring about half of the pad thai sauce into the bowl, and mix well with tongs until the sauce is evenly distributed.
- Mix the cashews with the salt and sesame oil and sprinkled over the finished pad thai.
- Drizzle with lime juice and the remaining pad thai sauce and sprinkle with cilantro leaves.
