Yale loves pad thai. Her go-to take out is Flip Toss & Thai on Harbord Street, close to U of T. Its quick healthy take-out thats easy to eat when studying. Now that school is over and out (!) - it's time we do some cooking together.
I love to have Yale in the kitchen. That is how I learned to cook, by watching my mother create wonderful meals…meatloaf mixed with Campbell's Alphabet Soup, chicken parmigiana breaded in cornflake crumbs and bowls of spaghetti tossed with Kraft grated parmesan (cheese) in the green tin. Our kitchen became more sophisticated when I became older, rib steaks broiled in the oven from Nortown, leafy romaine salads, (no iceberg here) tossed in homemade garlicky dressing that my mother coveted, the recipe given to her by the famous Carmen from the even more famous Carmen's Steak House Restaurant on Alexander Street. I learned to chop onions and garlic with lots of encouragement, "don't chop your fingers off with that knife, " "wash your hands" and "don't burn down the house."
So Yale, I know I can be a bit bossy in the kitchen but I hope my words of encouragement will inspire you … "do not leave dishes in the sink," "do not leave little bits of food in the fridge," clean as you go along," " fill the water pitcher when empty" and "don't burn the house down!" Other then that you're perfect and so was the pad thai. xo
Feel free to add tofu, tempeh or seafood to this recipe and any other veggies that you like.
- 2 tbsp coconut oil
- 2 cloves garlic - minced
- 1 tbsp ginger - finely grated
- 2 zucchinis - cut into long spaghetti strands (this is where the Spiralizer comes in VERY handy).
- 1 bag of kelp noodles
- 1 carrot - cut into matchsticks
For the Sauce:
- 2 tbsp tamari or soy sauce
- 1 tbsp sriracha
- 1 tbsp tamarind paste
- 1 tbsp tomato paste
- 1 tbsp coconut sugar or stevia to taste, (we used a bit of both)
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp almond butter or any nut butter you have.
For the protein (optional): You could use any of the following or a combination of both.
- tofu cubes - cut tofu into bite-sized cubes and add them to the wok with the garlic and ginger.
- cooked shrimp - add to the wok with the vegetables. (I bbq my shrimp and added them in at the end).
- scrambled eggs - add to the wok just before serving.
For the Garnish:
- lime wedges, some lime zest and a squeeze of lime juice.
- Handful of cilantro - chopped
- 2 scallion or chives - chopped
- handful of bean spouts or any sprouts you like.
- handful of chopped nuts
- extra hot sauce, (on the side for dipping).
- Start by soaking the kelp noodles in hot water until they pull apart and soften.
- Using your Spiralizer, prepare the zucchini, if you don't have a spirlalizer you could use a vegetable peeler or a box grater.
- Mix all the ingredients for the sauce and set aside.
- On medium heat add the coconut oil to a wok or large sauté pan. Add the garlic and ginger and cook until soft. Add the kelp noodles, sauce and vegetables and mix well, simmer for about 3 minutes.
- To serve divide the noodle mixture into two bowls and add the garnishes.