Monday, April 15, 2013

Pad Thai Take Two

If you all haven't heard the news yet, Brittany, Linda, Laura, Nick, Twilly, and I are all moving in to a big house in Highland Park together in May! Yay. The house is gorgeous and we get a backyard! I'm already planning the garden : )
Anyways, we're trying to use up all of our food in the apartment before moving. I found an old box of Pad Thai noodles and decided to make this dish for Nick's birthday. I like this recipe (from Alton Brown) better than the last one I made in December.

Ingredients (makes about 4 servings)
  • 1/3 cup tamarind concentrate
  • 1 cup boiling water
  • 3 tablespoons fish sauce
  • 1 packet stevia
  • 1 tablespoon rice wine vinegar
  • 1 heaping tablespoon peanut butter
  • 8 ounces Pad Thai noodles
  • Tempeh plus hoisin sauce to marinate
  • 1 bunch chopped scallions, divided
  • 3 large cloves minced garlic
  • 1 inch piece ginger, peeled and minced
  • 3 eggs
  • 1/2 small head green cabbage
  • 7 shiitake mushrooms
  • 1 large bunch bean sprouts
  • 1 lemon, halved

Slice the tempeh into 1/2 inch pieces and marinate with a mixture of hoisin and soy sauce overnight.

Stir the tamarind into the boiling water. Add the peanut butter and stir until incorporated. Add the fish sauce, stevia and rice wine vinegar in a small bowl and set aside.

Place the rice noodles in a large mixing bowl and cover with hot water. Set aside.

Place a large saucepan over medium high heat. Add some coconut oil. Cook the tempeh until golden brown, moving constantly, for about 5 minutes. Add the cabbage and saute until very softened, about 3 minutes.

Add 2/3 of the scallions and then the garlic and ginger, cook for 10 to 15 seconds. Break the eggs directly on top of the cooking vegetables; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble.

Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, and 2/3 of the bean sprouts and shiitake mushrooms. Toss everything until the mushrooms are barely cooked, about 2-3 minutes.

To serve, drizzle some Sriracha sauce and some fresh lemon juice over the Pad Thai. Garnish with the extra scallions and fresh lettuce.


  1. I'm so excited to be your roommate, Michelle! This looks awesome.

  2. Yay!! We're so close to May 1st!!!



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