In my research about how to make Pad Thai, I found out that, while making something delicious, I wasn’t exactly making authentic Pad Thai. In fact, Pad Thai has a very specific history, and some on the internet are very passionate about explaining this to the general public. My goal with this recipe is simple: combine some farm veggies with other tasty ingredients, one of which is Pad Thai noodles. Anyway, I think you’ll enjoy this recipe if you try it. Enjoy!
Ingredients for the Sauce
1. Combine the sugar, ground chili, and lime juice. Whisk together until the sugar is the dissolved. I used ground chilis from 2016.
2. Thoroughly mix in olive oil, soy sauce, and peanut butter.
3. Mix in the rest of the sauce ingredients: garlic, chopped peanuts, cilantro, miso, and nutritional yeast. Set aside.
4. Begin to sauté the chopped sweet potato and carrot. After a few minutes add in the onion, ginger, & turmeric. Stir frequently until finished cooking, about 15 minutes. Then turn off the heat.
5. Drain the tofu package, cut into bite size cubes, and then place in a mixing bowl. Pour approximately 3 tbsp. of soy sauce over it and set aside.
6. In a sauce pan, set water to boil and cook the pad thai noodles. This only takes about 5 minutes so be careful not to over cook.
7. Once the noodles are done, drain them. Then put them in a large pot, add the veggies from the frying pan, add the tofu, and pour the sauce over all of it. With a wooden spoon, stir until everything is well-combined.
Note: You can use pork chops, cut into bite-size pieces, instead of the tofu.