Quick Pad Thai

Asian dishes are defenetly the one food I love the most (as I already said some posts before).

I've tried pad thai many times with different recipes with fresh vegetable, but now this pad thai is made with frozen thai vegetable I had in my freezer. AND frozen vegetable are as healthy like fresh ones so there is no different, only the cooking time is less.

If you're even too lazy to make the sauce fresh, feel free to buy a prepared pad thai sauce for using in this dish. But look well at the ingredients of the sauce, that it doesn't contain fish sauce. 

Quick and Easy Pad Thai

 

 

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Ingredients:

1/2 box thai Stir Fry Rice Noodles

1 package stir fry vegetables or any fresh vegetables you like

1/4 tsp garlic powder (optional)

1/4 cup chopped fresh cilantro (optional, as garnish)

 

For the sauce:

3 Tbsp peanut oil

1 Tbsp sesame oil

4 1/2 tsp lemon juice

4 1/2 tsp maple syrup

1 Tbsp soy sauce (make sure to use gluten free if you avoid gluten)

1 1/2 Tbsp rice vinegar

3/4 tsp tabasco (you could also use sriracha sauce - make sure it's vegan)

1/4 c + 1 tsp creamy peanut butter (make sure to use organic, natural peanut butter)

1 1/2 tsp tamarind paste

1/4 cup peanuts, chopped fine

 

Directions:

1.Boil enough water to cover noodles and soak them for 8-10 minutes (follow package directions). Drain.

 

2. In a large skillet over medium heat, heat frozen vegetables and garlic powder until heated through.

In a medium bowl, whisk together sauce ingredients until well combined.

 

3. Once vegetables are warm and sauce and noodles are ready, remove vegetables from skillet and set aside. Return skillet to medium heat and add sauce and noodles, stirring together until noodles are thoroughly coated. Add vegetables back to skillet and stir to combine everything. Divide amongst 2-4 plates and sprinkle with fresh chopped cilantro, if desired.

 

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Carrot-Ginger Dressing

Makes 1 1/2 cups or more

4 medium carrots, roughly chopped
1-inch knob of fresh ginger, roughly chopped
1 shallot, sliced
3 tablespoons rice vinegar
1 tablespoons sesame oil
1 teaspoon soy sauce
1/4 cup vegetable oil

 

1. Place all ingredients except vegetable oil in a blender or food processor and process until finely chopped.

2. Slowly add vegetable oil and continue processing until smooth.

3. Add water to thin, if desired.

 

Refrigerate in an airtight container up to 1 week.

 

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Easy Veggie Pot Pie

 

This makes about 4 servings, depending on how big your serving dishes are. The vegetables for the filling are fairly flexible – just use whatever you have that sounds like it would be good in a pot pie!

Ingredients:

For the filling:

• 1 large potato, peeled and chopped into 1/2 inch pieces
• 1 large carrot, peeled and chopped fine
• 1 stalk celery, chopped fine
• 1 medium onion, chopped fine
• 1 large shittake mushroom or 4-5 white mushrooms, chopped
• About 3/4 cup chopped broccoli florets (optional)
• 1/3 c . frozen peas
• 1/3 c. frozen corn
• 4-6 cloves garlic, chopped fine
• 1 Tbsp Corn Starch (or potato starch)
• 1-2 tsp salt (to taste)
• 1 tsp dried oregano
• 1 bay leaf
• Pinch of red pepper flakes
• 2 c. water or vegetable broth
• Black pepper, to taste

For the crust:

• 3/4 c. Amaranth flour
• 3/4 c. White Rice flour
• 1/4 c. + 2 Tbsp Potato Starch
• 1 Tbsp Arrowroot
• 1/2 tsp salt
• 3 Tbsp Coconut Oil (at room temperature)
• 3 Tbsp Canola oil (or some other neutral oil)
• 1.5 Tbsp Apple Cider Vinegar
• 2.5 Tbsp cold water (or more, see below)
• Olive oil (optional – to brush over the top of the crust)

Directions:
To make the filling:
Sauté potato, carrot, celery, onion, corn, mushroom, broccoli, peas, and garlic in a medium pot until softened. Add water or broth and whisk in corn starch. Add bay leaf, oregano, salt, pepper and red pepper flakes and heat, stirring occasionally, until sauce is thickened and bubbling.
Remove from heat, remove the bay leaf, and fill your serving dishes with 1/4 of the mixture in each.

To make the dough:
Preheat oven to 350°. In a large bowl, stir together Amaranth, White Rice flour, potato starch, salt, and Arrowroot. Add in coconut oil, canola oil, apple cider vinegar, and water and mix with a fork or your hands until a cohesive dough ball forms. If necessary you can add a bit more water or amaranth to make it more wet or dry, as needed.

Roll the dough out on a smooth clean surface into a 1/4 inch sheet. Cut out circles slightly larger than your serving dishes. Using a wide spatula, transfer your dough circles onto the top of your filled serving dishes. Gently press your finger around the edge to create a wave, if desired.
Brush a thin coat of olive oil over the top of the crust and bake at 350° for 15-25 minutes, checking every few minutes to make sure it doesn’t burn, until surface is slightly cracked and a light golden brown. Let cool for a few minutes and enjoy!