What’s your favorite recipe?
My all-time favorite is homemade Pad Thai. I can stick to the recipe or add any veggies I have in the kitchen. When I eat it, I know I am doing something good for my body. This is also gluten free.
Sauce Ingredients:
2 1/2 Tablespoons hot sauce
Taco Bell Mild and Tabasco Original are gluten free
4 Tablespoons Tamari Sauce or Braggs Amino
2 Tablespoons Tamarind paste mixed with
1/4 cup hot water to dissolve
1 Tablespoon Molasses
Juice of one lime
1/4 cup Almond butter
Pad Thai traditionally uses peanuts, a high mold plant.
Mix all ingredients in a bowl and set aside while you prepare the noodles and veggies.
8 ounces rice noodles
I use brown rice noodles. These boil in water very quickly, 8-10 minutes. Don’t overcook, or you’ll get a mashed up mess. Cook and drain the noodles by the directions on the package.
Next:
In a large skillet or wok place
2 Tablespoons Olive or Sesame oil
4 cups small chopped vegetables including:
1 inch finely chopped ginger
1 sliced sweet yellow Onion
2 cloves garlic chopped
And from your kitchen any other chopped fresh veggies.
Bell pepper
Broccoli
Bok choy
Carrot
Water chestnut
Bean sprouts
Snowpeas
Cabbage
Cook the veggies in the oil for 5-10 minutes. If veggies are hard, put a lid on for a few minutes so they can steam. Do not let them get too soft.
If you are not Vegan, you could scramble 2 to 3 eggs in the pan with the veggies pushed to the side. If you need more protein, you could add firm tofu.
When the veggies are ready, add the noodles and stir gently. Then, add the sauce. Stir. Heat through for two to three minutes. Serve.
Pad Thai will keep in the refrigerator for 2 to 3 days.
King's Daughter's Kitchen 