Vegetable Spring Rolls with Peanut Sauce, Broccoli Pad Thai with Chicken & Fried Peanuts, and Tofu Satay with Peanut Sauce

Pad Thai


Serves: 4

Ingredients for Peanut Sauce:

  • 3/4 cup creamy peanut butter

  • 1/4 cup rice vinegar
  • 1/3 cup reduced sodium tamari or reduced-sodium soy sauce
  • 3 tablespoons honey
  • 1½ teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
  • 3 tablespoons toasted sesame oil
  • 1 to 2 medium cloves garlic, pressed or minced, to taste
  • 1/4 teaspoon red pepper flakes, plus more for sprinkling
  • 2 to 4 tablespoons water, as necessary
  • sprinkling of chopped roasted peanuts, optional garnish
  • additional red pepper flakes, optional garnish

Ingredients for Spring Rolls:

  • 2 ounces rice vermicelli or maifun brown rice noodles*
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon fine sea salt
  • 1/4 cup green onions, thinly sliced
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh mint, roughly chopped
  • 8 sheets rice paper (spring roll wrappers)
  • 1 cup butter lettuce, ribs removed, torn
  • 1 cup red cabbage, very thinly sliced
  • 2 medium carrots, peeled and cut into matchsticks
  • (or sliced into strips with a julienne peeler)
  • 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced
  • (or sliced into strips with a julienne peeler)
  • 2 medium jalapeños, ribs and seeds removed, thinly sliced

Ingredients for Pad Thai:

  • 1/2 cup peanuts

  • 8 ounces flat rice noodles (linguini or fettuccini width)
  • 2 large eggs
  • vegetable oil (to coat pan)
  • 5 tablespoons fish sauce
  • 2 tablespoons soy sauce (use gluten-free if needed)
  • 2 tablespoons fresh lime juice (1 lime)
  • 1 tablespoon creamy peanut butter
  • 3 tablespoons sugar
  • 1/2 teaspoon dried red chili flakes
  • 4 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 pound chicken breast, sliced into strips
  • salt
  • 1½ cups broccoli florets
  • 4 green onions, light and dark green parts, chopped
  • 1 cup fresh bean sprouts, plus garnish
  • 1/2 cup fresh cilantro, chopped
  • lime wedges, for serving

Ingredients for Tofu Satay:

  • 2 blocks (8oz) firm tofu
  • 4 wooden skewers - soaked in water
  • 2 tablespoon soy sauce
  • 1 tablespoon peanut butter
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder

    Procedure for Peanut Sauce:

    1. Whisk together the ingredients in a medium bowl until well blended.
    2. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
    3. Serve with Spring Rolls and Tofu Satay.

      Procedure for Spring Rolls:

      1. Bring a medium pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.

      2. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Combine the green onion, cilantro, and mint in a small bowl, and stir.
      3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
      4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
      5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.

        Procedure for Pad Thai:

        1. Get your wok or large sauté pan over high heat. Add vegetable oil. Once it's hot, add the peanuts and fry them up. Remove from the pan and set aside.

        2. Prepare your noodles according to package directions.
        3. In a small bowl, beat the eggs with a pinch of salt. Set aside. In a medium bowl, whisk together the fish sauce, soy sauce, lime juice, peanut butter, sugar and dried chili flakes. Set aside.
        4. Add a bit more vegetable oil to the pan over and place over medium-high heat. Add the garlic, ginger and chicken. Season with 1/4 teaspoon salt and cook, stirring constantly, until the chicken is cooked through. Transfer the chicken, garlic and ginger to a large bowl.
        5. Add 1 tablespoon of oil to the pan. Add the broccoli, 1/4 cup of water and 1/4 teaspoon salt.
        6. Cook, stirring constantly, until the broccoli is cooked through, 3-4 minutes. Transfer the cooked broccoli to the bowl with the chicken.
        7. Add 1 teaspoon of oil to the pan. Add the beaten eggs and scramble until cooked through, 1-2 minutes. Add to the bowl with the chicken and broccoli.
        8. Add 4 tablespoons oil to the pan. Add the drained noodles to the pan, along with the fish sauce mixture. Cook, tossing the noodles gently so as not to break them, until perfectly cooked, a few minutes.
        9. Add the chicken, broccoli and eggs to the pan, along with the green onions. Toss gently to combine, cooking until everything is warmed through.
        10. Right before serving, sprinkle the bean sprouts, fried peanuts and cilantro over top and toss to combine.
        11. Taste and adjust seasoning if necessary.
        12. Transfer to a serving platter and serve with lime wedges and bean sprouts, if desired.


        Procedure for Tofu Satay:

        1. Press the tofu for 30 minutes or a few hours ahead by placing the tofu on a plate, with another plate on top of it and then piling some heavy stuff on top, like a heavy pot.
        2. While the tofu is pressing prepare the marinade sauce. Add the soy sauce, peanut butter, brown sugar, dried basil, and garlic powder to a dish and use a whisk to mix.
        3. Once the tofu is pressed, cut each block into 5 or 6 strips, skewer your tofu pieces onto the wooden skewers and then place them in the marinade sauce. Leave the tofu in the marinade sauce for at least 20 minutes.
        4. Preheat the oven to 425°F (220°C). 5. Place the marinated tofu carefully onto a parchment lined baking tray. Bake for 25 minutes, turning over at the fifteen-minute mark and then putting it back in for another 10 minutes.




          Your Cart
          Your cart is currently empty.
          Click here to continue shopping.