Easy Pad Thai






















 
This is one of my favorite recipes. I've made many different Pad Thai recipes in the past, they were usually really time consuming and the flavor was just ok. Isa Chandra's (creator of this recipes) says "This recipe introduces my super top secret ingredient which is miso! It adds a bit of fermented depth that mimics traditional fish sauce".

Miso can be expensive depending on where you get it. I bought a tiny tube of it at Fontinos Supermarket for $6.99. Only to find what was called SoyBean Paste White Type (same thing), in a 500ml box which was more than double the size of the tube for around the same price at Longos Supermarket.

This is not a dish you should have too often because of the white noodles, high sugar and salt (soy sauce and miso) content.  I have it once every 3 weeks. I also, do a hell of a tough workout the following day…lol. Feel free to use what every vegetables you would like instead of just broccoli. I only use frozen, organic, broccoli when I make this recipe. (I added more kinds of vegetables just to pretty up the picture....just for you …ah). The genius behind this delicious recipe as I mentioned earlier is Isa Chandra's. I did make many changes to her original recipe....Everyday Pad Thai. If you would like to see what they are and why I made those changes see the bottom of this post. Enjoy!
  

Pad Thai

8 oz pad Thai rice noodles, cooked* (4 cups) 1 Tbsp olive oil
4 cups broccoli florets, thinly sliced stems 
    OR frozen, thawed and water squeezed out*
4 cloves garlic, minced
1 cup scallion, chopped into 1 inch pieces

For the sauce:

1/4 cup water
6 Tbsp brown sugar
5 Tbsp soy sauce (gluten free)
2 Tbsp tomato paste
2 Tbsp mellow white miso (important ingredient do not leave out)
1 - 2 Tbsp fresh lime juice
1 Tbsp Sriracha (use only 1 tsp to keep it mild)


Cook noodles. Fill a large pot with water.  Boil water then turn off heat, but keep on the burner (don’t cover). Soak noodles for 8 minutes stir often. Set a timer so that you don’t overcook because they will disintegrate on you. Once cooked, immediately drain them and run under COLD water to stop from cooking any further. Put back into pot, cover and set aside.

Mix together all of the ingredients for the sauce in a small pot and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible. Heat then till hot then, then cover and remove from burner and set aside.

In a large frying pan cook broccoli in oil. Cover the pan in between stirring, to get it to cook faster. It should take about 5 minutes, and be lightly charred in some places.  Add garlic and scallions for the last minute. Transfer to the large pot with noodles then add the heated sauce. Toss to coat. Serve immediately.

*I use frozen, organic, broccoli for this recipe for the convenience and for better freshness and nutritional value than what is available at my supermarket.  If using thawed broccoli you only need to cook it briefly till it gets warm otherwise your broccoli will get mushy. 


Changes I made from the original recipe 

I did make some changes from the original recipe. I’ve made several of Isa Chandra’s recipes. What I have learned is she defiantly likes more heat and lime juice to her recipes than I do…

Reduced lime juice and Sriracha
Reduced green onions. Two cups of green onions is too much
Removed tofu because my husband has a sensitive to soy
Removed mung beans because we're are not big fans of those
Removed cilantro because my guy doesn't like it. I’m a huge fan of cilantro but I don’t feel it goes well with Pad Thai.  I also, think adding 1 cup of it would certainly over power the other flavors. So if you’re using cilantro try using a small amount at first

Toronto Veggie Parade


Just want to share a favorite picture of mine, taken at this years Toronto Veggie Parade. Check out this wonderful article that was written about the event.

http://torontoist.com/2016/06/the-toronto-veggie-pride-parade-creates-visibility-for-vegans/

Garden Cucumber Salad
















A nice simple salad to make with your garden grown veggies.

1 English cucumbers
2 cup cherry tomatoes, halved
1 medium sweet orange pepper
1/2 cup Daiya vegan mozzarella cheese, shreds (optional)
1/4 cup red onion, finely chopped
3 Tbsp olive oil
3 Tbsp lemon juice
1 Tbsp Greek seasoning

Place all ingredients in a large bowl; toss gently to combine. Refrigerate, covered, at least 20 minutes before serving. Serves 6
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