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Pad Thai

Today's favorite food. It doesn't taste quite the same at home as it does in a Thai restaurant, but it's close. If you can't find traditional Thai rice-stick noodles, substitute linguine. You can make peanut sauce ahead of time and keep it in your refrigerator. The pasta can be cooked ahead of time.


Serves 6

Peanut Sauce (steps 1-6)

3 cloves garlic

½-inch piece ginger root, peeled and minced

2 tablespoons peanut oil

1 teaspoon red pepper flakes

¼ cup tamari

¾ cup water

¾ cup peanut butter

3 tablespoons honey or rice syryp (vegan option)


Pasta: Select either rice-stick noodles or linguine (step 7)

1 pound Thai rice-stick noodles (Soak in a large bowl or warm water for at least 20-30 minutes or until they are soft. Drain before using.)

1 pound linguine, cooked


Tofu & Vegetables (step 8-14)

2 tablespoons peanut oil

1 pound tofu, cut into matchstick-size pieces

¼ cup scallions, chopped

4 tablespoons lime juice

1 pound mung bean sprouts


Garnishes (step 15)

½ cup roasted peanuts, chopped

½ cup fresh cilantro, chopped

1 lime, cut in wedges


1. Mince the garlic. Grate or mince finely the ginger root (you should get about 1 rounded teaspoon of grated ginger).


2. Heat 2 tablespoons of the peanut oil in a medium saucepan over medium heat.


3. Sauté garlic and ginger until lightly brown.


4. Add the pepper flakes and then the tamari and water. Heat to a simmer.


5. Stir in the peanut butter and honey or rice syrup, mixing well. The consistency should be thick but pourable.


6. Add more water slowly if it is to thick. Remove the peanut sauce from heat and put aside.


7. If using rice noodles and they are soft, drain at this time. If using linguine, cook it at this time.


8. Arrange all the ingredients in an range accessible range from your wok or sauteeing pan.


9. Set a wok or sauteeing pan over medium heat.


10. When the wok or pan is hot, add the other 2 tablespoons of the peanut oil. Make sure oil coats the wok.


11. When the oil is hot, add the tofu and scallions and stir-fry for 1-2 minutes.


12. Add the drained, soaked rice noodles or the cooked linguine, tossing the noodles to coat with the oil.


13. Add 1 cup of the peanut sauce to the noodles or the cooked linguine, tossing the noodles to coat with the oil.


14. Add the lime juice and mung bean sprouts.


15. Remove from heat and serve warm garnished with chopped peanuts, cilantro, and wedges of lime.


Reprinted with permission of the author from A Taste of Julie Jordan, Larson Publications, Burdett, NY, 1999.








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