Sunshine Turmeric Pad Thai | Glutenfree & Vegan

It is much easier to eat healthy these days with the widely available gluten-free, low-fat and sugar substitutes out there. Heathy and delicious are achievable on the same plate. This is the theme at IHCC this week. I select the sunshine turmeric pad thai recipe from Heidi Swanson’s 101 Cookbooks. She is taking healthiness to the next level. Pad thai noodle is a rice noodle, and it’s a gluten-free alternative to the wheat noodle. Heidi soaks the noodles in boiling water infused with turmeric. An interesting new method that I’m very excited to experiment.

Turmeric (pronouned ter-meric or too-meric) contains the chemical curcumin, which might enhance cognitive functioning and bolster immune system defenses. That is why turmeric has been a top dietary supplement for thousands of years. Turmeric is currently soaring in popularity, making its way into everything from lattes to ice cream.

Turmeric is a popular spice found in curry, giving it that unique rich yellow color. It’s an essential spice that I always have some around. Why not use it to spice up the rice noodle, while giving the traditional pad thai some sunshine and daylight? You can drink turmeric tea, and eat turmeric noodle too. They are all good for health and for well-being!

After infusing turmeric in the rice noodles, the next step is to make the pad thai sauce. Heidi uses white vinegar, sugar and fish sauce (or soy sauce) for the sauce. I have all these ingredients in the pantry and more. Tamarind paste, organic brown sugar, organic gluten-free tamari (Japanese soy sauce) and fish sauce (Vietnamese all-natural Red Boat fish sauce) are called into action. The flavor is all built in the sauce. It has to taste balanced and flavorful. Furthermore, it is advantageous to make a little more sauce than needed, in case the noodle absorbs more liquid.

I’m a stickler in finding the right brand of rice noodle. It is key; I don’t think I’ve found one yet. From time to time, I was able to find a sturdy stir-fry “pad thai noodle” at Trader Joe’s but haven’t seen it for quite a while. From my experience, I prefer pad thai rice noodles made in Thailand (or the US) over the rice sticks from China, which the majority of them are meant to put into a broth.

Soak rice noodles in turmeric-infused water.

The next step is to sauté broccolini (or any green leafy vegetables) until tender in a skillet, followed by the crumbled extra-firm tofu. The turmeric noodles then go into the skillet. Heidi’s recipe is more or less a one-pan cooking. Finally, add the sauce. I had a problem with the tofu and the noodles sticking to the pan. I repeated this step twice, with the same results.

The way to get around the tofu and noodles from sticking to the pan is this. I’d treat the rice noodles like pasta, by transferring the cooked noodles and the tofu into a separate pan with the warm sauce in it. Just enough sauce to coat the noodles. To adjust for consistency, add some leftover turmeric water, like you do with pasta water, if necessary. Like most stir-fry dishes, a big pan, high heat and quick stirring are paramount.

I love pad thai for its vibrant flavor that dances in your mouth. Tangy, salty and crunchy. I love this healthier turmeric rice noodles and vegan version even better. When Thai basil is available in the summer months, I can see adding a little of that as garnish. That’d impart a distinctly Thai essence and aroma to the dish. Yum!

Garnish with bean sprouts, peanuts and green onions over the noodles.

Print Recipe

Sunshine Pad Thai

Serves: 4

Ingredients

• 6 ounces dried rice noodles
• 1 1/2 tablespoons dried turmeric powder
• 3 tablespoons white vinegar (I used tamarind paste)
• 3 tablespoons sugar (I used organic brown sugar)
• 2 tablespoons fish sauce or soy sauce (I used Red Boat fish sauce and organic gluten-free tamari)
• 2 tablespoons sunflower oil
• 1 bunch of broccolini, trimmed
• 6 ounces extra-firm tofu, crumbled
• 1 egg (leave out to make the dish vegan)
• 3/4 cup bean sprouts or diced celery
• 1/3 cup roasted peanuts
• 3 green onions, thinly sliced
• 2 limes, cut into wedges
• Thai basil for garnish (optional, when in season)

Instructions

1

Fill a large bowl with boiling water, stir in the turmeric, and the noodles. Use a fork to swish them around a bit, and soak until the noodles are pliable and bendy - 5 to 10 minutes. Drain and set aside.

2

In the meantime, whisk together the vinegar, sugar, and soy sauce in a small bowl.

3

Just before you're ready to eat, heat the oil in a wok or large skillet over high heat. Stir in the broccoli, cover, and allow to cook for a few minutes, until the broccolini is bright green, but still al dente. Remove it from the pan, and set aside. Next, add the tofu to the pan, and cook until it begins to brown, a couple of minutes. Add the noodles, and the sauce, and stir constantly until the noodles absorb the sauce - a minute or so.

4

Push the noodles to the side, add the egg, whisk and break it up with the spatula, and allow it to set a bit, 10 or 20 seconds. Break it up, and toss the egg with the noodles. Add the bean sprouts, peanuts, and scallions. Transfer to a large platter and serve topped with the broccolini, and lime wedges.

Notes

Adapted from Heidi Swanson's 101 Cookbooks