PAD GNOME

This is a pseudo Thai dish that is nice to have when you have lots of vegetables that need to get eaten. It uses small amounts of many vegetables and almost anything fits in: broccoli, green beans, zucchini, mushrooms, carrots, all of them work in any combination, It is totally un-authentic Pad Thai, but it does use some Pad Thai Sauce from a jar.

Pad Gnome
severs up to 4

• 1/2 cup of Pad Thai Sauce*
• 3-4 T. Chili Sauce**
• 1 T soy sauce
• 1 teaspoon Thai Seasoning***
• Mix these first four ingredients together and set aside
• 1-1/2 T basil flavored olive oil
• 2/3 cup sliced Tofu or Tempeh
• 1/2 cup peanuts or cashews
• juice of one lime
• Herbs: 1/2 cup or more of one or more fresh herbs which may include Basil, Thai Basil, Mint, and/or Cilantro
• Vegetables: 3-4 cups of any combination of fresh vegetables which may include onions, mushrooms, green beans, peppers, squash, snow peas, cabbage, bok choy, broccoli, cauliflower, green onions...I usually include onions, mushrooms and pepper and whatever else is on hand. Fresh green beans are great in this dish in season.

• Noodles: Regular spaghetti works great. Cook it for only 6 minutes, then drain and toss with basil oil. I cook about 3 servings worth as measured by one of those spaghetti measuring thingies with different sized holes for various serving sizes.

Be sure all ingredients are chopped and ready before starting to cook!

Have all your vegetables cut into bite sized pieces. Broccoli or cualiflower should be broken into florets. Green beans, if used, should be blanched (4-6 minutes depending on size). They should still be crisp. Broccoli and cauliflower should also be blanched for about 3-4 minutes. 

Boil water for spaghetti. If you need to blanch any vegetables, do this before cooking the spaghetti, in the same pot of hot water, or you may try the easy blanching method for all veg if you like. Blanch for the recommended time, then scoop them out with a slotted spoon to drain and set aside. Cook spaghetti only until al dente, then drain it, return it to the pan in which it cooked and toss with basil oil. Toss in the sauce mixture and the peanuts.

Set a large frying pan on medium high heat and add 1-2 T of oil to the pan, and begin to stir fry the veggies. Begin with the onion and mushrooms, stir fry briefly and add to the noodles. It is OK if the vegetables carmelize (brown) a little. Cook  each vegetable and stir it into the noodles until all are done.

Stir fry the tempeh or tofu in a little oil and add it to the noodle mixture. The tempeh should be golden brown.

Return all ingredients to the hot frying pan and allow them to heat up. It is OK if the noodles brown a little. When everything seems nice and hot, add the lime juice and stir in thoroughly. Add the herbs. Toss and serve immediately.

Serve garnished with extra lime slices and a little chopped cilantro 

* Pad Thai sauce is a prepared sauce that comes in a small jar, and my favorite kind is by Thai Kitchen. If you cannot find it or do not want to use a canned sauce, try this: Mix together 1/2c veg stock, 2 T lime juice, 1 T Asian bean sauce, 1 T sugar, 2 t soy sauce, 1 T soy sauce, and 1/4 t chili flakes.

**This is just chili sauce in  jar. You can find it near the ketchup on the grocer's shelf. I am currently using an organic brand; in the past I have used Heinz or generic. You could use Asian chili sauce.

***Thai Seasoning is a spice mixture. If you cannot find it use this mixture: 1 T sesame seeds, 1/2 t crushed red pepper flakes, 1/2 t. garlic powder, 1/2 t. ground coriander and a dash of nutmeg.