Vegetable Pad Thai in Tamarind Sauce, Rice and Bean Enchiladas, Roasted Red Pepper and Chickpea Korma, and Top Tips for Perfect Rice – are you salivating yet? This trio of vegetarian recipes (and expert advice on rice) is sure to spice up your kitchen in all the best ways, so read on!
Vegetable Pad Thai in Tamarind Sauce
This pad thai recipe is full of only the best unrefined, healthy and nourishing ingredients. Tamarind tastes a bit like a date but is less sweet (and more sour), and is sometimes known as the Indian date. It is a key ingredient in Worcestershire sauce.
- 1 pack brown rice or udon noodles
- 1 cup bean sprouts
- 2 large garlic cloves, finely minced
- ½ large red onion, finely chopped
- 1 carrot, cut into fine matchsticks
- ½ cup spring onions, thinly sliced
- ¼ cup fresh mint leaves, chopped
- ¼ cup fresh basil leaves, chopped
- ½ cup toasted sunflower and pumpkin seeds
- ¼ cup red radish, very thinly sliced
- Fresh lime slices
- 2 tbsp tamarind paste
- 2 tbsp brown rice vinegar
- 1½ tbsp shoyu
- 1½ tbsp rice mirin
- 1 tbsp ume plum seasoning
- 1 tbsp freshly squeezed ginger juice
- 4 tbsp maple syrup
Cook the noodles according to the packet instructions and set aside. Add the tamarind sauce ingredients to a small pan. Bring to a boil and then simmer on a very low heat for one minute. Remove from the heat and set aside. Heat a splash of filtered water in a wok over high heat and add the garlic, onion, carrot and spring onions, with a pinch of sea salt. Mix together and cook for 3-4 minutes. Add the noodles, tamarind sauce, bean sprouts, and herbs. Stir to combine and turn off the heat. Add the radish slices and seeds on top.