Thai food is perhaps one of my favorite types of food, both for its spices and its tangy-sweet combo. Making Thai food from scratch may seem daunting if you don't have access to Asian-specialty markets, but I pretty created this recipe using items strictly coming from our kitchen. Granted that at any point, our kitchen has some pretty un-conventional items compared to others, I still think this recipe is fairly easy to replicate. (Yes, I took the name, Whad da Phad, from a Thai restaurant on the Ave in Seattle's U-District... so sue me)
Whad da Phad Thai
Ingredients:Dried skinny, flat rice noodles (in places where asian markets are nearby, you can get these made fresh. lucky you)
Carrots, shredded
Cucumbers, cut into strips
Fried tofu (optional)
Sauce:
Tamarind paste
Lime juice
Soy sauce
Freshly ground chili peppers
Vinegar (I like using apple cider vin... but anything'll work)
Sweetener (agave syrup, maple syrup, brown rice syrup, sugar)
Fresh ginger
Garlic, minced
Salt, pepper
Garnish:
Sprouted beans (I sprouted my own soybeans, but lentils, mung, and others can also be used)
Cilantro
Ground peanuts
Lime wedge
Boil water, cook noodles until soft yet firm. Drain and set aside. Using a small pan, heat all the ingredients for the sauce, constantly tasting to adjust flavors. Reduce sauce until it thickens up. Stir fry sauce with noodles. Mix in veggies before serving, garnish, and eat your heart out!
**Picture above features Profane Stephane trying Phad Thai out for size
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