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Pad Thai Noodles and Sauce
1 lb. soba, rice or other noodles
5 Tbsp. tamari or soya sauce
5 Tbsp. lemon or lime juice
1-2 Tbsp. peanut butter
1 Tbsp. tahini (or omit and use more peanut butter)
2 green chillies, seeded and minced
4 Tbsp. sugar or other sweetener
1 large onion, chopped
4-8 garlic cloves, minced
1/2 lb. tofu (optional)
1 2-inch piece fresh ginger, minced (optional)
2 Tbsp. sesame (or other) oil
500 g carrots, chopped
1 can water chestnuts
1 large can bean sprouts
1 stalk broccoli, steamed
Limes, to taste (optional)
Chopped peanuts, to taste (optional)
Green onion, sliced, to taste (optional)
Prepare the noodles, drain and set aside. In a separate bowl, mix the tamari, lemon or lime juice, peanut butter, tahini, chillies and sugar and set aside.
In a wok, stir-fry the onion, garlic, tofu and ginger in sesame oil. Add the carrots, water chestnuts and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts, broccoli and noodles. Stir and cook until the sauce thickens – about 5 minutes. Serve with limes, chopped peanuts or sliced green onion.
Makes 2 to 3 servings
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