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Pad Thai with Rutabagas

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    Source: recipes.howstuffworks.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, E
    MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 oz. tamarind paste

    2. 3/4 cup boiling water

    3. 2 tbsp fish sauce

    4. 2 tbsp raw sugar

    5. 1 tbsp rice wine vinegar

    6. 4 oz. rice stick noodles

    7. 2 tbsp peanut oil

    8. 4 oz. tempeh, cut into 2-inch cubes

    9. 1 cup rutabaga, cut into 2-inch cubes

    10. 1 cup organic green onions, chopped

    11. 2 tsp garlic, minced

    12. 2 organic eggs, beaten

    13. 3 oz. mung bean sprouts

    14. 1/2 cup raw cashews, chopped

    15. Freshly ground dried red chile peppers, to taste

    16. 1 lime, cut into wedges

    Instructions Jump to Ingredients ↑

    1. Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

    2. Combine the fish sauce, sugar, and vinegar and set aside.

    3. Add rice noodles to a bowl and then top with enough boiling water to cover them. Set aside.

    4. Add the tamarind paste to the sauce.

    5. Heat up skillet to medium heat. Add oil. Add in tempeh and rutabaga. Cook for about 10 minutes . Searing each side. Remove from the skillet and set aside in a bowl.

    6. If necessary, add some more peanut oil to the pan. Add ½ of the green onions and add the garlic. Cook for a minute or so and add the egg. Cook for a minute and add all of the ingredients and combine.

    7. Serve immediately with the ground chile peppers and lime wedges. You can also add some soy sauce. Top with the remaining green onions.

    8. Recipe adapted from Alton Brown

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