soak some rice sticks (not too long, they get mushy-sticky--just until they're slightly harder than al dente) in warm water. drain.
make peanut sauce: peanut butter (I like crunchy), sesame oil, rice vinegar (substitute a mix of plain white vinegar and lime juice if you don't have any), tamari/soy sauce, brown rice syrup/agave. mix. you'll need more than you think. and it'll keep if you have too much.
yes, I know pad thai is not made with peanut sauce. but seriously, I'm not going to make a vegetarian tamarind/fish sauce at home, and peanut sauce is delicious.
cut up asparagus and half an onion.
get wok very very hot. add sesame oil. when oil is hot, add onion, minced garlic, asparagus. when asparagus is very green, add noodles. pour sauce over noodles. stir fry quickly!
You can crack an egg into the wok in between the vegetable and noodle steps, if you like egg in your pad thai.
I served mine on a bed of fresh spinach, and topped with shredded carrot. if you don't use lime juice in the sauce, a squeeze of lime will really bring out the flavor.
mmmmmm.......
aha! That sounds wonderful, Teri -- I resonate with the peanut butter, have been using it with a splash of orange juice (and Tabasco) to make a QUASI satay 'thing' on a pork chop or a burger... I like crunchy too!
ReplyDeleteSounds delicious and maybe I'll even try it, which would make my husband very happy!
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