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Ayurvedic Thai-Style Noodles (Pad Thai)
(recipe, Carrie Stewart)
- 16 oz. of baked marinated tofu or tempeh (You can find the recipe at the bottom of this page.) or 2 cups cooked, diced chicken (You can also substitute plain tofu if you prefer.)
- Thai Sauce
- ½ cup vegetable stock
- ¼ cup rice vinegar
- 2 Tbsp. apple juice
- 2 tsp. lemon juice
- 1 tsp. miso paste
- 1 tsp. paprika
- 1 tsp. Chinese five-spice powder
- 1 Tbsp. maple syrup
- 1 Tbsp. Bragg Liquid Amino or tamari
- 2 Tbsp. thinly sliced fresh basil leaves
- 8 oz. rice noodles (can substitute soba noodles)
- 1 tsp. ghee (or sesame or olive oil) Find our ghee recipe here.
- ½ cup sliced leeks or onion
- 1 pinch red chili flakes
- 1 tsp. coriander
- 2 Tbsp. finely chopped fresh ginger
- 1 cloves garlic, pressed or minced (optional)
- 2 Tbsp. vegetable stock
- 2 Tbsp. toasted sliced almonds
- ¼ cup chopped green onions
- 2 cups mung bean sprouts, rinsed
- ½ cup chopped cilantro
- If you’re using marinated tofu or tempeh, remove from marinade and cut into 1-inch strips. Set aside.
- In a blender, combine all the sauce ingredients except the basil and purée until smooth. Add the basil after blending. Set aside.
- Cook or soak the noodles according to the package directions. Rinse, place in a large bowl, and sprinkle with sesame oil to keep the noodles from sticking.
- Heat the oil in a wok or large sauté pan. Add the leeks, chili flakes, coriander, ginger, and garlic and sauté for 2 minutes, adding the stock after 1 minute. Add 2 cups of the tofu, tempeh strips, or chicken. Cover, reduce the heat, and simmer for 3 to 4 minutes.
- Add the almonds, green onions, bean sprouts, and cilantro. Simmer until heated through, about 3 to 4 minutes. Add the sauce and simmer another 2 to 3 minutes, then pour the mixture over the noodles and toss until well combined. Serve with steamed vegetables.