Artichoke Pad Thai

Submitted by Late Night Gourmet

"For a lighter take on the classic Thai dish, a can of artichokes serves as a hearty meat substitute. The picture shows the preparation with maifun noodles, but the method is the same with rice noodles."

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 4

ingredients

• 8 ounces rice noodles
• 4 green onions, chopped in 1 inch long pieces
• 2 garlic cloves, diced
• 1 ounce ginger, peeled and diced
• 1 tablespoon tamarind paste
• 2 tablespoons honey
• 1 tablespoon peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon Chinkiang vinegar
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 1 serrano pepper, diced (remove seeds for less heat)
• 1 bell pepper
• 14 ounces artichoke hearts, cut into chunks
• 8 ounces bean sprouts
• 2 egg whites
• 1 ounce fresh cilantro, chopped
• 1 lime, cut into wedges as desired when serving

directions

1. Cook rice noodles according to directions on package.
2. Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 chopped green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
3. Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
4. Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.

Reviews

[Fran Q.]

Each Wed. I make dinner for the family, about 15-18 people, and deliver it to 2 different homes. This dinner last night was possible the best in years. Everyone went back for seconds and some fourth helping. People packed up the little remaining for Leftover Thursday. I tweak recipes according to what I have and what I can't find. I couldn't find Tamarind Paste or Chinkiang vinegar so I used more Rice vinegar and lots more peanut butter. I also added more vegetables, carrots, & 4 colors of peppers. I wished I taken a picture because it was so colorful. Thanks for this delicious recipe. I have never followed a blog before but will definitely be watching yours.