Pad Thai + Sweet & Sour Sauce

This recipe was featured at the 2015 EMPRESS Women’s Retreat and was submitted by Chef Julia Dorn (Group 86). The dish is highly adaptable, so feel free to substitute in whatever vegetables you have on hand – get creative with it!

Pad Thai

Ingredients: 

1 pack rice/pad thai/udon/soba noodles

1-2 pak chow, cut into ribbons

1-2 red/green/yellow peppers, sliced

1-2 carrots, cut into match sticks

(add any veggies you want – if you’re feeling rich, broccoli would be delicious)

4-5 cloves garlic, minced

2 onions, sliced

1 tbsp ginger, grated (optional)

3-4 scallion chopped finely, set aside some for garnish

soy sauce

sweet pepper sauce (I like using Grace foods Sweet N Spicy Sauce but you can also make your own sweet and sour sauce)

2 eggs

peanuts or peanut butter

salt, to taste

black pepper

coconut oil


Set noodles to soak in water for about 15 minutes

Set water to boil in a pot for the noodles

While the noodles are soaking, sauté onions and ginger in a wok-like pan (a medium sized dutchie works well), until fragrant and onions are softened. Add garlic, salt and pepper and sauté 3-4 minutes, try not to let the garlic turn brown.

Add carrots and peppers, and cook until softened (about 3-5 minutes)

Add pak chow

(I like the veggies to still be crunchy, so I keep the cooking time pretty low, but this is totally up to you)

Once all the veggies are cooked, set the pan aside

In a medium sized bowl, mix about 1 tbsp soy sauce, 3 tbsp sugar, 2 tbsp sweet n sour sauce, and 1 tbsp peanut butter, mix until all ingredients are incorporated.

Once the noodles have soaked and the water is boiling, drain noodles and put into the boiling water for 2-3 minutes. Once cooked, drain noodles and coat them in 2/3 of the sauce.

Mix the veggies in with the noodles, and mix in the remainder of the sauce.

Garnish with diced scallion, crushed peanuts, and/or cilantro or basil.


Homemade Sweet & Sour Sauce

Ingredients: 

3/4 cup sugar

1/3 cup white vinegar

2/3 cup water

1/4 cup soy sauce

1 tbsp ketchup

2 tbsp cornstarch


Place the sugar, vinegar, water, soy sauce, ketchup, and cornstarch in a medium saucepan, and bring to boil. Stir continuously until the sauce mixture has thickened. You can put in a jar or tupperware and keep in the fridge.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s