PAD THAI w/ BLACK BEAN PASTA
Ah Pad Thai! it tends to be a proverbial favorite for so many and is one of the most popular items ordered at Thai restaurants. The numerous other variations of Thai noodle dishes are unknown to many yet equally as impressive. My protein-rich vegan version of this comfort food always generates rave reviews and requests for the recipe.
As a full-fledged foodie, healthy foods recipe creator and chef this is of course my intent. You see, I love when others cook for me as well and all too often some of my friends are reluctant to invite me for diner claiming they aren’t accomplished cooks. .
My response, if you can follow instructions and taste test as you prepare your recipe, you can make amazing meals with great recipes. This one is super easy and the ingredients are available at most mainstream grocers even if you aren’t familiar with them. Make this and let me know what you think. I’d love to hear from you.
TERI’S THAI CURRY SAUCE
INGREDIENTS:
1 tbsp coconut oil
2 tbsp fresh ginger root, grated
1 tsp garlic, minced
2 stalks lemon grass, soft white center, minced
½ cup cashew butter or organic Sunbutter or nut/seed butter of your choice
1- 2 tsp organic coconut sugar or date paste or raw honey
2 tbsp gluten free tamari or coconut aminos or fish sauce to taste
2 tbsp lime juice
1-2 tbsp red Thai chili paste to taste
1 tsp each ground cumin and turmeric
1 cup canned organic coconut milk, full fat if you like it really creamy
Sea Salt and fresh black pepper
½ cup fresh cilantro leaves, snipped
½ cup cashews or peanuts or coconut shavings, toasted and chopped
DIRECTIONS
1, 350 gr. package black bean pasta
1 tbsp coarse sea salt
1 large onion, sliced
8 oz shiitake mushrooms, sliced
Coconut or grape-seed oil, to sauté
DIRECTIONS
TERI’S TIPS:
Recipes created by Teri Gentes Permission required for republishing - teri@terigentes.com
Ah Pad Thai! it tends to be a proverbial favorite for so many and is one of the most popular items ordered at Thai restaurants. The numerous other variations of Thai noodle dishes are unknown to many yet equally as impressive. My protein-rich vegan version of this comfort food always generates rave reviews and requests for the recipe.
As a full-fledged foodie, healthy foods recipe creator and chef this is of course my intent. You see, I love when others cook for me as well and all too often some of my friends are reluctant to invite me for diner claiming they aren’t accomplished cooks. .
My response, if you can follow instructions and taste test as you prepare your recipe, you can make amazing meals with great recipes. This one is super easy and the ingredients are available at most mainstream grocers even if you aren’t familiar with them. Make this and let me know what you think. I’d love to hear from you.
- Main course
- Prep time: 5 minutes
- Cook time: 8-10 minutes
- Vegan, Gluten/corn/dairy-free/nut free options
- Serves 6-8
TERI’S THAI CURRY SAUCE
INGREDIENTS:
1 tbsp coconut oil
2 tbsp fresh ginger root, grated
1 tsp garlic, minced
2 stalks lemon grass, soft white center, minced
½ cup cashew butter or organic Sunbutter or nut/seed butter of your choice
1- 2 tsp organic coconut sugar or date paste or raw honey
2 tbsp gluten free tamari or coconut aminos or fish sauce to taste
2 tbsp lime juice
1-2 tbsp red Thai chili paste to taste
1 tsp each ground cumin and turmeric
1 cup canned organic coconut milk, full fat if you like it really creamy
Sea Salt and fresh black pepper
½ cup fresh cilantro leaves, snipped
½ cup cashews or peanuts or coconut shavings, toasted and chopped
DIRECTIONS
- Heat a large deep sided heavy skillet over medium heat, add 1 tbsp coconut oil, sauté ginger-root, garlic and lemon grass adding more coconut oil if needed. After a few minutes stir in remaining ingredients and simmer on low heat until sauce thickens, approx. 8-10 minutes letting flavors infuse. Taste and adjust seasonings if needed. Keep warm while preparing pasta.
1, 350 gr. package black bean pasta
1 tbsp coarse sea salt
1 large onion, sliced
8 oz shiitake mushrooms, sliced
Coconut or grape-seed oil, to sauté
DIRECTIONS
- Boil water in a large 12 liter sauce pot with sea salt
- Once water is boiling add pasta and cook according to package directions, usually 6-8 minutes. Meanwhile sauté onions and mushrooms in a hot cast iron pan with a little coconut oil and a pinch of sea salt until caramelized, approx 5 minutes. (See tips below if you want to add more veggies).
- When the pasta is just barely done, drain reserving ½ cup pasta water and toss in the curry sauce along with the veggies. Mix well to coat all the noodles. Use reserved pasta water or additional coconut milk to thin sauce if desired.
TERI’S TIPS:
- Store bought curry paste can vary in heat so add in accordingly.
- Colorful veggies like red peppers, broccoli and carrots are great add-ins and I usually include them.
- If you feel the need to add more protein, serve with seasoned and sauteed tempeh, tofu strips, green peas or edamame.
- If you are looking for more Thai taste shop for Thai basil and Kaffir lime leaves in select stores and add to sauce while it simmers. This bumps your meal up to restaurant status – even better in my view.
- Can’t find lemon grass? Sub in a tsp organic lemon or lime zest or a drop or two of edible essential oil.
Recipes created by Teri Gentes Permission required for republishing - teri@terigentes.com
