So excited to be diving into one of my favorite new books, The Blender Girl cookbook, today with this EPIC Pad Thai! Plus there’s a giveaway too!
If you guys don’t know about The Blender Girl, aka my friends Tess Masters, well consider today your lucky day! She’s the vibrant personality behind one of my favorite blogs and as of 2 days ago… a cookbook author! Tess’ new book features 100 gluten free, vegan recipes for smoothies, meals, desserts, and many more that can all be made quickly and easily in a blender.
Tess has created a collection of recipes that is seriously going to blow your mind. Flourless triple-pecan mousse pie, raspberry lemon cheesecake smoothies, artichoke and white bean dip, chickpea burgers with portobello buns and greens, I mean the list is insane! I could go on for days! Every recipe in The Blender Girl cookbook is screaming to be made immediately and it’s exactly what I want to be eating this time of year. All of the recipes are health conscious, accessible, and delicious! You should most definitely own this one immediately! And the tacos. Omg. the tacos. They are to die for!
I’m pumped to helping Tess kick off her cookbook launch and sharing one of these amazing recipes today… it’s an epic Pad Thai that is perfectly balanced with a little sweetness to compliment the spice, plus it’s tangy and loaded with all my favorite veggies. I mean, how can you not love a dish that has so much going on but is still so easy to whip up!
The Blender Girl Cookbook is available basically everywhere books are sold – but if you’re as amazon as obsessed as me, you can grab it right here!
Okay – and before we get to the recipe! I’m giving away 1 copy of this beautiful new book! All you have to do to enter is leave a comment below letting me know your favorite recipe to make in your blender?! Are you a smoothie guru? Sauce master? Let me know and you’re automatically entered to win!
- 1 (14-ounce/395g) package rice stick noodles
- 2 tablespoons apple cider vinegar
- 1 tablespoon coconut sugar
- 2 small radishes
- 1 1/2 carrots
- 2 tablespoons wheat-free tamari or soy sauce, plus more to taste
- 2 tablespoons toasted sesame oil
- 2 teaspoons freshly squeezed lime juice, plus more to taste
- 8 ounces (230g) tempeh, thinly sliced, or very firm tofu, cubed
- 4 green onions, sliced on the diagonal into 2-inch (5cm) pieces (white and green parts)
- 2 heads baby bok choy, sliced lengthwise into thin strips
- Natural salt
- 1/4 cup (60ml) toasted sesame oil
- 1/4 cup (60ml) plus 3 tablespoons wheat-free tamari or soy sauce
- 1/4 cup (60ml) plus 3 tablespoons coconut nectar (or other natural liquid sweetener)
- 2 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons minced garlic (about 2 cloves)
- 1/2 teaspoon minced ginger
- 1 teaspoon red curry paste, plus more to taste
- 1/8 teaspoon dried red pepper flakes
- 2 cups (120g) bean sprouts, to garnish
- 1 cup (140g) roughly chopped raw unsalted cashews, to garnish
- Cilantro, to garnish
- 1 lime, cut into wedges, to garnish
- Soak the noodles until al dente according to the instructions on the package. Drain and set aside.
- In a small bowl, combine the vinegar and coconut sugar. Quickly grate the radishes and the carrot half and transfer the gratings to a glass bowl. Pour the vinegar and sugar mixture over the gratings, cover the bowl, and place it in the refrigerator.
- In a saute pan over medium-high heat, combine the tamari, sesame oil, and lime juice. Add the tempeh and cook for 3 minutes per side, until golden brown and a bit crispy. Remove the pan from the heat and set aside.
- To make the sauce, pour the sesame oil, tamari, coconut nectar, lime juice, garlic, ginger, curry paste, and pepper flakes into your blender and blast on high for about 30 seconds, until well combined.
- Transfer the sauce to a wok or deep saute pan and bring it just to a boil over high heat. Cut the remaining carrot into julienne. Reduce the heat to medium, stir in the green onions and carrot and cook for 5 minutes. Add the bok choy and cook for about 1 minute more, until the bok choy is just cooked through. Add the noodles and stir until coated with sauce and heated through, about 2 minutes. Add the tempeh and stir carefully. Remove the radish and carrot pickles from the fridge and drain them. Add to the noodles and toss gently. Tweak flavors to taste (you may want more tamari, curry paste, lime juice, or a little salt).
- Serve on individual plates or in a big bowl, family style. Top each portion with some bean sprouts, a
- sprinkling of cashews, and chopped cilantro. Garnish with a lime wedge.
Recipe reprinted with permission from The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes! by Tess Masters, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.
Photo taken by Anson Smart © 2014