Pad Thai
Pad Thai
Submitted by Chef Andy Stewart
Vegetables
Elevated with Jalapeño Lime balsamic, this dish will have you wanting to take a trip to Thailand.
Ingredients
- 1 teaspoon garlic, minced
- 1 turnip, peeled and diced
- 1 cup button mushrooms, quartered
- 1 teaspoon chili flakes
- 1 cup extra-firm tofu, cut into a small dice
- 2 teaspoons Fustini's Jalapeño Lime balsamic
- 2 teaspoons rice wine
- 3 tablespoons sugar
- 4 teaspoons paprika
- 4 tablespoons tamarind juice
- 4 cups rice noodles, soaked in water for 30 minutes
- 1½ cups water
juice of 1 lime
- ½ cup ground peanuts toasted
- 2 cups bean sprouts
- ½ cup chives
- peanuts
- lime wedges, garnish
Directions
Heat a wok over high heat. Place the olive oil, garlic, and turnip into the hot wok and cook for 2 to 3 minutes stirring frequently or until the turnip is cooked. Add the mushrooms, chili flakes, and tofu and cook for another minute.
In a separate bowl, combine the balsamic, rice wine, sugar, paprika, and tamarind juice. Add this to the wok along with the soaked rice noodles and water. Cook this in the wok until most of the liquid is gone. Add the lime juice, ground peanuts, bean sprouts, and chives, and cook for another minute to wilt the sprouts.
- Garnish with more peanuts, lime wedges, and a drizzle of Persian Lime olive oil.
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