Pad Thai + A Giveaway

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!

Pad Thai recipe from Blender Girl

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!

The Blender Girl Cookbook

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!

Blender Girl: Pad Thai

Ingredients

    For the noodles
  • 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
  • For the sauce
  • 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

Instructions

  1. Soak the noodles until al dente according to the instructions on the package. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Serve on individual plates or in a big bowl, family style. Top each portion with some bean sprouts, a
  7. sprinkling of cashews, and chopped cilantro. Garnish with a lime wedge.

Notes

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.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://whatsgabycooking.com/pad-thai-recipe/

Photo taken by Anson Smart © 2014

Tags: , , , , ,


123 thoughts on “Pad Thai + A Giveaway

  1. I would absolutely love to win the Blender Girl book! I make smoothies in my blender and almond milk. I definitely need this book for some other ideas to use with my blender.

  2. I love my morning smoothies and I will never buy pre-made tomato sauce again after making it fresh in my Vitamix! I would love to win this cookbook! Thanks for the giveaway.

  3. I looove making my morning green smoothie in my vitamin each morning. But this Pad Thai recipe looks INSANE! I can’t wait to try it!

  4. Every morning my two boys drink smoothies. I would like to surprise them one day with a new recipe. Also, Being mexican I use my blender daily to make salsa and sauce for meals. My favorite being birria sauce. The smell of garlic, chiles, cumin coming together is heavenly for me.

  5. Oh my, what a wonderful dish there! I love Asian cuisine. My fave blender recipe is avocado pudding! Either chocolate or lemon.

  6. I would love to win the book. My blender gets used to make soups and sauces, my favorite being a caper mustard sauce for salmon and scallops.

  7. I mainly use my blender to make smoothies every morning! I have been wanting to experiment with making other things though!

  8. My blender gets a serious workout with green smoothies, veggie soups, and the best family salsa recipe! I would cry without it, for sure!

  9. The sound of the blender is the alarm clock in our house! We start off the morning with mixed berries, banana, spinach, with a splash of almond milk blended to the delightful on-the-go morning meal.

  10. I make smoothies daily but my favorite recipe is a roasted red pepper sauce made with full fat coconut milk, YUMMY!!! :)

    • The best sundae you will ever have- coconut milk – fresh fruit- top it off with shredded coconut and a few chocolate nibs and you are good to go

  11. I love to make smoothies – my fiance loves the strawberry one I make! But I also make an easy roasted red pepper sauce with fig-balsamic vinegar, garlic, and olive oil, delicious and perfect over any pasta!

  12. Blender Girl——I am your biggest fan, and I really enjoy all of the wonderful recipes that you share, thx for making my smoothies life less complicated!! I would so much apreciate your friend Tess Masters cookbook!!

  13. Favorite blender recipe: Green smoothie with- organic apple juice, banana, lemon peeled, kale, spinach, and some 0% greek yogurt!

  14. My hus and I were recently gifted a Vitamix for our wedding and I am OBSESSED. My favorite thing thus far has been Avocado Crema. YUM!

  15. Of course, I make smoothies in my blender. But I really love making cashew cheese sauce for vegan mac n cheese. I’d love to win Tess’s book!

  16. I am a bit of a foodie, and try to eat very healthy as well. With 2 teenage daughters, smoothies are the most popular recipe coming out of my blender these days, particularly using powdered peanut butter!

  17. My husband and I were recently gifted a Vitamix for our wedding. I am OBSESSED. My favorite thing I’ve made so far is Avocado Crema. Oh man – YUM!

  18. Right now I’m using the heck out of my blender to make green smoothies cuz well, ya know how it is: it’s going to be swimsuit weather before you know it and I used the heck out of the blender this winter to make waaaaay too many chocolate milkshakes!

    Thanks so much for the opportunity – have my fingers crossed!

  19. I use my blender for breakfast yogurt smoothies with lots of fresh fruits and greens too. I SO would enjoy Tess’ s new cookbook. I too published one a few years ago and I know the time and hard work that goes into it. Her book looks great! I wish her the best of luck!

  20. I use my blender the most to make soy milk, banana, and peanut butter smoothies in my blender. Also love making pesto!

  21. I am a Smoothie person for sure. Of course, i also use it for sauces, mixed drinks etc. But Smoothies are at the top of my list

  22. I made the best raw cake yesterday with my vitamix. Bottom is date and almond with cocoa bowder, filling is more cocoa bowder, cocos oil, raw sugar and lots of soft and creamy avokados.

    I need that book because I have discovered some proplems with my digestion, I should eat as much as possible pre-chewed food and that means a blender have huge role in my cooking. So please send those exciting new ideas and tastes all the way to Finland!

  23. Love following Blender Girl on Facebook! I make smoothies, sauces and dressings in my blender and I am starting to make better meals because of it.

  24. TOTALLY into my morning green smoothie and super easy…1/4 cup soaked chia seeds in coconut water until they gel, 2 handfuls of spinach, a cup of fresh pineapple, 1/2 cup mango, juice of half a lemon 1 banana, coconut water to liquify. Alternately I use Flax seeds :)

  25. Favorite recipe to make in blender is –

    balsamic vinegar, oranges, garlic, a smidgen of sugar, lime juice, white pepper, salt and olive oil. The best vinaigrette.

  26. I would LOVE to win a copy of this book! I pretty much just make smoothies with my blender ~ need more inspiration….and a new blender ;)

  27. I need to expand my horizons I have only used my blender for smoothies but I just found out I need to start eating gluten free so this book looks like a must!

  28. Our favorite thing to make in the blender is a spinach breakfast smoothie. Our kids ask for it 2-3’tikes a week. Thanks for the giveaway!

  29. I looked at the index and the Penang Curry sounds good — I’d like to find out more about that recipe! I use the blender for sauces mostly.

  30. I love Tess, she is awesome! I had the pleasure of having dinner with her here in Portland last year, she is feisty! Her book look beautiful. I make smoothies everyday, so that is my magic around here!

  31. We make our homemade spaghetti sauce using our blender.
    I really look forward to learn more dishes and especially smoothies!
    Sounds like a wonderful book!

  32. I need a new blender, as I got rid of mine…but as soon as I get a new one, I love to make sauces…. ah, the sauces!!!!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>