Kelp Noodle Pad Thai

Yield: 4 portions
Time: 50 min

Ingredients

Pad Thai Sauce:

3 tbsp peanut butter
2 tbsp fish sauce
2 tbsp brown sugar
4 tbsp apple cider vinegar (lemon & chili)
1/4 cup vegetable broth
1 1/2 tbsp minced garlic
2 tbsp minced ginger

Pad Thai:

2 tbsp coconut oil (ginger flavour)
1/2 of one vidalia (sweet) onion, thinly sliced
1 cup matchstick carrots (store bought)
1 bunch of green onions, thinly sliced, white and green parts separated
1 red pepper, julienned
1 cup snow peas, string removed, julienned
3 cups of bean sprouts, rinced
225g (1/2lb) semi-firm tofu, broken into small pieces
2 eggs, lightly beaten
225g (1/2lb) kelp noodles, rinced and cut to desired length (found at Kardish Health Food Stores)
1/2 cup roasted and salted peanuts, chopped
1 lime, cut into wedges
1/2 cup chopped cilantro (extra for garnish)
1 chili pepper (serrano) or any type of Thai pepper, thinly sliced

Preparation

Step 1:

Make pad thai sauce: Mix peanut butter, fish sauce, brown sugar, apple cider vinegar (lemon & chili), vegetable broth, minced ginger and garlic with a whisk in a medium sized bowl. If you don't have apple cider vinegar you can substitute for 2 tbsp of vinegar with 1 tbsp of lime or lemon juice. Set aside in fridge.

Step 2:

Rince 225g (1/2lb) of kelp noodles (available at Kardish Health Food Stores) and cut them to desired length with scissors. Store unused noodles in water and keep in fridge.

Step 3:

In a wok over medium-high heat, melt coconut oil. Soften onions. Add carrots and green onions (white part only) and let onions soften. Add red peppers. Push vegetables to one side of the wok and pour eggs on the other side. Cook the eggs. Add tofu and peanut sauce. Let sauce reduce to about half. Add noodles, snow peas, bean sprouts, and cilantro. Mix everything together until everything is warm.

Step 4:

Divide pad thai into 4 bowls. Top with chopped peanuts, cilantro, lime wedge and sliced chilies.

This recipe was created for Kardish Health Food Centre, a Health Food Store Chain in the Ottawa Valley, Ontario, Canada.

www.kardish.com

Maison Orphée is a Québec company that specializes in gourmet oils and condiments. In this recipe I used their ginger flavoured coconut oil and apple cider vinegar in lemon & chili. Their apple cider vinegars are available online and will be available in stores April 2019.