Fustini's Oils and Vinegars
Pad Thai

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Pad Thai


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Pad Thai

Submitted by Corporate Chef Andy Stewart



  • 1 teaspoon garlic, minced
  • 1 turnip, peeled and diced
  • 1 teaspoon Fustini’s Delicate SELECT olive oil
  • 1 cup button mushrooms, quartered
  • 1 teaspoon chili flakes
  • 1 cup extra-firm tofu, cut into a small dice
  • 2 teaspoons Fustini’s Lavender Balsamic Vinegar
  • 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
  • Fustini’s Persian Lime Olive Oil


Step 1. 

Heat a wok over high heat.; Place the Fustini’s Sweet Hojiblanca Extra Virgin 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 Fustinis Lavender Balsamic Vinegar, rice wine, sugar, and 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 another minute to wilt the sprouts.

Step 2. 

Garnish with more peanuts, lime wedges and a drizzle of the Fustini’s Persian Lime Olive Oil.

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