colder it gets, the more I want the exotic. This Pad Thai is believed to exotic desire! For a more authentic flavor, I made the sauce with the tamarind paste , an ingredient that is easily in health food stores and Asian grocery stores. That tamarind which gives the characteristic sour taste of traditional pad thai, but if you do not find it, you can easily replace it with a little lime juice or lemon.
The tamarind paste bought in bulk and looks a bit like the date paste, color and texture side. We take the desired amount of dough and dissolved in a little warm water before you put everything through a sieve to remove the nuclei and fiber inedible. This gives a sour mash, ready for use.
I made "noodles" of sweet potatoes for their sweetness and crunchy, but next time I try with zucchini, for a more delicate texture.
Pad Thai (a large portion or two small)
sauce:
- 1 tablespoon (15 ml) tamarind paste
- 1 / 4 cup (60 ml) warm water
- 1 tablespoon (15 ml) agave nectar
- 1 teaspoon (5 ml) 1 tablespoon tamari
- tablespoon (15 mL) mashed white or almond paste, cashew nuts (optional, but gives a smoother sauce)
- 1 cup (250 ml) of sweet potato cut into noodles with Using a spiral cutter or a mandolin or a peeler
- 1 cup (250 mL) bean sprouts
- 1 cup (250 ml) spinach cut into strips
- 1 small onion sliced green wedge
- few cilantro leaves, coarsely chopped walnuts few
- coarsely chopped cashew
To make the sauce, we first put the tamarind paste soaked in 1 / 4 cup warm water. Stir to dissolve then pour through a fine sieve, pressing with back of spoon to extract as much juice as possible. Keep the juice and discard (compost) pulp. Add remaining ingredients, mix and the sauce is done.
It only remains to make this sauce over the vegetables (obviously, we vary the vegetables according to our tastes and availability of time), stir gently and garnish generously with green onion, coriander and cashews.
