(Tara’s Pad Thai can be found in the Make Your Own Rules Cookbook by Tara Stiles)
Step by Step Instructions:
Tara’s Pad Thai is super easy and packed with flavor, so you’ll be eating healthy in no time! Here’s what you’ll need: Chili Powder, Curry Powder, Rice Noodles, Peanuts (unsalted), Nondairy Butter (I went with the Earth Balance brand), Almond Milk, Almond Butter, 1 cup of Bean Sprouts, 1/2 a Red Onion (diced), and 4 Scallions sliced.
First thing’s first for Tara’s Pad Thai recipe, go ahead and get a large pot of water boiling for your noodles. Then roughly chop 2 tablespoons of peanuts, and set the peanuts aside in a small bowl until you need them.
Now let’s make up the sauce as the water boils, so add 1/2 cup of almond butter to a small bowl.
Add 3 tablespoons of almond milk, 1 teaspoon each of curry and chili powder to the bowl, then whisk.
Whisk the sauce together until it’s fully combined, and then set the sauce aside. The sauce is what makes Tara’s Pad Thai dish, because it has such complex flavors with only 4 ingredients.
I’m so fascinated by these rice noodles, and I love that they are gluten free too! Weigh out about 6 ounces of noodles, and store the rest in a storage bag in the pantry.
Once your water is boiling, add the noodles to the pot and cook them for 5 minutes. Then drain the noodles.
Heat a large skillet over medium heat and then melt a tablespoon of nondairy butter.
Then add the red onions and scallions to the melted better, and stir regularly until the onions are translucent and start to brown.
So here are the drained noodles, which are actually really cool looking. And you’ll notice they’re tough and not as delicate as they look.
Once your onions are translucent and starting to get a little color on them, then remove the pan from the heat.
It’s time to start putting Tara’s Pad Thai together, so start by adding the noodles, chopped peanuts, and sauce to the pan.
You’ll see that my sauce was almost a paste consistency, so if yours thickens as it sits, grab some almond milk to help thin it out.
Use tongs and then combine Tara’s Pad Thai until the sauce coats all of the noodles. I added almond milk as I tossed, because it made the sauce more creamy and thinner. Then top with bean sprouts and more scallions for color, and dig in! Happy Pad Thai eating!
Tara's Pad Thai
Ingredients
- 1/2 cup Almond Butter
- 3 tablespoon Almond Milk Plus more if needed to thin out sauce
- 1 teaspoon Curry Powder
- 1 teaspoon Chili Powder
- 6 ounces Rice Noodles
- 1/2 Red Onion diced
- 4 Scallions sliced
- 1 tablespoon Nondairy Butter
- 2 tablespoons Peanuts unsalted, chopped
- 1 cup Bean Sprouts for topping
Instructions
- Begin by getting a large pot of water boiling for the noodles. While the water boils, prep your veggies by slicing the scallions, dicing half a red onion, and chopping your peanuts.
- Grab a small bowl and add the almond butter, almond milk, curry powder and chili powder, and then whisk until it’s well combined. Note here that you can add more almond milk if the sauce is really thick or thickens up as it sits.
- Once your water is boiling, cook the rice noodles for 5 minutes. Then drain the noodles.
- As the noodles cook, grab a large skillet and melt a tablespoon of nondairy butter over medium heat.
- Add the onions and scallions to the melted butter and stir regularly until the onions are translucent and start to brown a little.
- Remove the onions and scallions from the heat once they are cooked through, and add the noodles, sauce and peanuts to the pan.
- Use tongs to combine the Pad Thai until the sauce is coating all of the noodles. If you find that your sauce is too thick, add a little almond milk at a time until it’s a bit creamier.
Notes
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