Steve and Cookie’s By the Bay
Margate, NJ
Gluten Free Recipes
Vegetable Pad Thai
2 oz olive oil
2 tbsp minced garlic
2 tbsp minced fresh ginger
2 tbsp minced fresh lemongrass
1 head green cabbage sliced thin
1/2 head red cabbage sliced thin
1 red pepper sliced thin
1 green pepper sliced thin
1 1/2 lbs shitake mushroom sliced thin
1 carrot julienne
1/4 cup cilantro leaves
3 eggs, scrambled
1 - 16 oz package rice noodles (soak in water)
1/4 cup chopped peanuts
Sauce
2 cups brown sugar
1/2 cup gluten free tamari
1 cup red wine vinegar
2 tbsp sambal
1/2 cup fish sauce
1/2 cup water
3 oz tamarind concentrate
- Saute lemongrass, ginger and garlic in olive oil. Add egg and stir till egg is almost cooked.
- Stir in vegetables, saute until tender.
- Place noodles in boiling water 1/2 minute (until tender) and drain.
- Place noodles and vegetable mix in large bowl and toss together with sauce.
- Place in serving bowls and top with peanuts.
Sauce:
Place all ingredients in blender or food processor and blend until smooth.
