Pad Thai

pad thai

I have a serious love for pad thai. Now that I’m in world with Whole Foods, I can get bean sprouts on the regular whenever there is a pad thai craving. Score! I read somewhere that prune baby food plus lime juice is a decent sub for tamarind paste. I was intrigued and had to try it. It was actually really good! There was a certain “brown” flavor that is of course different from the tamarind, but this was definitely an acceptable version to me. I was a dummy and didn’t totally pay attention to ratios, so I’ll have to fudge and guess a little here. I always make enough to fill a soy sauce bottle so I have plenty on hand.

Pad Thai Sauce
  • ½ cup soy sauce
  • ½ cup water
  • 3 TB honey
  • 2.5 oz jar prune baby food
  • 5 oz lime juice (fill up baby food jar twice)
  • *If using low sodium soy sauce, add ½ tsp salt.
  1. Add all ingredients to bottle. Shake to dissolve honey and mix all ingredients. Adjust to taste.

Pad Thai
  • 6 scallions sliced
  • 1 clove garlic minced
  • 1 TB ginger paste
  • 1 TB oil
  • 1 package mung bean sprouts
  • 2 servings whole grain pad thai noodles prepared
  • 2 servings tofu prepared for thai
  • ¼ cup pad thai sauce (to taste)
  • ¼ cup cashews, peanuts, or pistachios chopped for garnish
  1. Heat oil in pan or wok. Add tofu and cook until lightly browned. Add garlic and ginger. Cook for a couple minutes. Add bean sprouts and scallions. Stir to cook for a couple more minutes. Add noodles and sauce. Toss to combine.
  2. Serve topped with chopped nuts and more scallions & sauce if preferred.


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