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Export date: Sat Sep 25 10:27:07 2021 / +0000 GMT



Peanut Butter and Broccolini Pad Thai

 

 

Peanut Butter and Broccolini Pad Thai

Pad thai is best eaten with as many garnishes as possible, so feel free to customize yours with fried shallots, pickled vegetables and crushed peanuts as you wish.

For Pad Thai sauce:

  • 1/3 cup crunchy peanut butter
  • 2 tablespoons tamarind paste
  • 3 tablespoons agave syrup
  • 1/4 cup soy sauce
  • 3 tablespoons fresh lime juice ((from approx. 2 limes))

For tofu and broccolini:

  • 1 pound broccolini
  • 3 cloves of garlic, (crushed)
  • 1/2 inch ginger, (peeled and grated)
  • 2 bird's-eye chilies, (finely chopped)
  • 8 ounces firm tofu, (drained and cubed)
  • 9 ounces flat folded rice noodles
  • Canola oil
  • 6 green onions, (finely chopped)
  • Handful of sesame oil
  • Toasted sesame oil
  • Handful of fresh Thai basil leaves, (shredded)
  • 1 limed, (cut into 4 wedges)
  1. First, make sauce by putting
    peanut butter, tamarind
    paste and agave syrup into a
    bowl, then slowly mix in soy
    sauce, lime juice and ¼ cup
    of water.

  2. Next, trim broccolini
    and put florets
    into a bowl. Chop stalks
    and leaves into ½-inch pieces.
    Place garlic, ginger, chiles and
    tofu in little piles within easy
    reach of the stovetop. Cook
    noodles according to package
    instructions, rinse under cold
    water, drain, then drizzle with
    a tablespoon of canola oil and
    toss gently with your hands.

  3. In a large non-stick frying
    pan with a lid, heat 2 Tbsp
    canola oil on medium-high,
    then fry tofu for 5 minutes,
    turning every minute, until
    pale gold. Add garlic, ginger
    and chiles, cook 2 minutes,
    then add broccolini stalks
    and ¼ cup of water, cover pan, and steam for 2 minutes,
    until broccolini is tender.
    Add broccolini florets, sauce
    and green onions (reserve a
    handful for garnish), stir to
    combine, then cover again
    and leave for 2 minutes.

  4. Turn heat down to a whisper,
    add noodles handful by handful,
    gently mixing in until coated
    in sauce, then turn off heat.
    Distribute noodles between
    four plates and sprinkle over
    the sesame seeds and reserved
    green onions. Drizzle each
    portion with sesame oil, scatter
    herbs, add a generous squeeze
    of lime and serve immediately.

meera sodha book

 

Excerpted from East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing © 2019 by Meera Sodha. Published by Flatiron Books.