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.
- 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.
- Add all ingredients to bottle. Shake to dissolve honey and mix all ingredients. Adjust to taste.
- 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
- 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.
- Serve topped with chopped nuts and more scallions & sauce if preferred.
Tags: noodles, pad thai, recipe, tofu, whole grain