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5 from 1 vote

Blender Girl: Pad Thai

Author: Gaby

Ingredients

For the noodles

  • 1 14-ounce/395g package rice stick noodles
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon coconut sugar
  • 2 small radishes
  • 1 1/2 carrots
  • 2 tablespoons wheat-free tamari or soy sauce plus more to taste
  • 2 tablespoons toasted sesame oil
  • 2 teaspoons freshly squeezed lime juice plus more to taste
  • 8 ounces 230g tempeh, thinly sliced, or very firm tofu, cubed
  • 4 green onions sliced on the diagonal into 2-inch (5cm) pieces (white and green parts)
  • 2 heads baby bok choy sliced lengthwise into thin strips
  • Natural salt

For the sauce

  • 1/4 cup 60ml toasted sesame oil
  • 1/4 cup 60ml plus 3 tablespoons wheat-free tamari or soy sauce
  • 1/4 cup 60ml plus 3 tablespoons coconut nectar (or other natural liquid sweetener)
  • 2 tablespoons freshly squeezed lime juice
  • 1 1/2 teaspoons minced garlic about 2 cloves
  • 1/2 teaspoon minced ginger
  • 1 teaspoon red curry paste plus more to taste
  • 1/8 teaspoon dried red pepper flakes
  • 2 cups 120g bean sprouts, to garnish
  • 1 cup 140g roughly chopped raw unsalted cashews, to garnish
  • Cilantro to garnish
  • 1 lime cut into wedges, to garnish

Instructions

  • Soak the noodles until al dente according to the instructions on the package. Drain and set aside.
  • In a small bowl, combine the vinegar and coconut sugar. Quickly grate the radishes and the carrot half and transfer the gratings to a glass bowl. Pour the vinegar and sugar mixture over the gratings, cover the bowl, and place it in the refrigerator.
  • In a saute pan over medium-high heat, combine the tamari, sesame oil, and lime juice. Add the tempeh and cook for 3 minutes per side, until golden brown and a bit crispy. Remove the pan from the heat and set aside.
  • To make the sauce, pour the sesame oil, tamari, coconut nectar, lime juice, garlic, ginger, curry paste, and pepper flakes into your blender and blast on high for about 30 seconds, until well combined.
  • Transfer the sauce to a wok or deep saute pan and bring it just to a boil over high heat. Cut the remaining carrot into julienne. Reduce the heat to medium, stir in the green onions and carrot and cook for 5 minutes. Add the bok choy and cook for about 1 minute more, until the bok choy is just cooked through. Add the noodles and stir until coated with sauce and heated through, about 2 minutes. Add the tempeh and stir carefully. Remove the radish and carrot pickles from the fridge and drain them. Add to the noodles and toss gently. Tweak flavors to taste (you may want more tamari, curry paste, lime juice, or a little salt).
  • Serve on individual plates or in a big bowl, family style. Top each portion with some bean sprouts, a
  • sprinkling of cashews, and chopped cilantro. Garnish with a lime wedge.

Notes

Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.