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VEGAN PAD THAI PALOOZA

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Ingredients

1, 14 ounce package pad Thai rice noodles

1, 5 ounce package vermicelli rice noodles

Vegetable oil for frying

½ teaspoon salt

 

The Veggies:

3 tablespoon olive oil

1 onion, chopped

8 large garlic cloves, peeled and chopped

1 tablespoon ginger root, minced

1 jalapeno, chopped including seeds

10 ounce shitake mushrooms, stems removed and caps sliced

1 red bell pepper, cut into 3” strips

1 yellow or orange bell pepper, cut into 3” strips

2 cups pea pods, stringed

1 cup purple cabbage, chopped

1 cup edamame

 

The Sauce:

½ cup Kikkoman Soy Sauce

½ cup vegan fish sauce

2 tablespoon Kikkoman Rice Wine Vinegar

3 tablespoon Kikkoman Mirin

1 teaspoon red pepper flakes

1 tablespoon smooth peanut butter too much

4 tablespoon brown sugar

4 tablespoon white miso paste

¼ cup hot water

3 tablespoon corn starch

2 teaspoon Kikkoman Sesame Oil

 

The Garnish:

½ cup basil, chiffonade

½ cup chopped pistachios

2 tablespoon tuxedo sesame seeds (black and white)

Edible flowers

Instructions

Place the pad Thai noodles in a 9” x 13” baking dish and cover them with boiling water.  Let sit for 8 minutes tossing occasionally to avoid sticking.  They should be tender but not mushy.  Strain and rinse with cold water.  Toss with 2 teaspoon olive oil to avoid sticking and set aside.

Bring a Dutch oven with about 4” of vegetable oil to 400 degrees.  Break the vermicelli noodles in half and drop half of them into the hot oil. They will puff up very quickly. Turn them over a couple of times in the oil with tongs or a large slotted spoon to ensure they are all cooked (not glossy).  This process will take less than one minute.  Remove from the oil and drain on paper towels.  Season immediately with salt and set aside until plating.

Heat the olive oil in a large deep skillet.  Sauté the onion, garlic, ginger, and jalapeno until soft and fragrant, about 3 minutes. Add the mushrooms and continue cooking until the mushrooms release their juices and start to lightly brown.

Add the red and yellow peppers to the pan and cook for 2 more minutes until they begin to soften. Add the pea pods and purple cabbage and cook until pea pods are bright green and crisp tender about 2-3 minutes.

Add the edamame and the pre-soaked pad Thai noodles to the pan with the vegetables.  Whisk all of the sauce ingredients together in a small bowl and add to the pan along with half of the basil.  Toss everything together with tongs until the sauce thickens and evenly coats the noodles and vegetables.  Add a little more water if needed to ‘loosen the sauce’.

Serve hot in bowls topped with the remaining basil, pistachios, and sesame seeds.  Place a mound of the fried vermicelli noodles on the top of the dish and garnish with the edible flowers.

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