Pad Thai Noodles and Sauce
1 lb soba, rice or other noodles
1/3 cup tamari or soya sauce
1/3 cup 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 (or 1/2 tsp red pepper flakes or Thai pepper sauce, to taste)
1/4 cup sugar
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 oil
2 cups chopped carrots
1 can water chestnuts
2 cups bean sprouts
1 stalk broccoli, steamed
Limes, to taste (optional)
Chopped peanuts, to taste (optional)
Sliced green onion, to taste (optional)
- Prepare the noodles according to the package instructions. Drain and set aside.
- In a separate bowl, mix the tamari, lemon or lime juice, peanut butter, tahini, chillies and sugar. Set aside.
- In a wok, stir-fry the onion, garlic, tofu and ginger in the sesame oil. Add the carrots, water chestnuts and a little water and stir-fry for a few minutes.
- Add the tamari mixture, the bean sprouts, the broccoli and the noodles. Stir and cook for approximately 5 minutes, or until thickened. Serve with the limes, peanuts or green onion.
Makes 2 to 3 servings