Daily Vegan Lunch for 8 March, 2013: Pad Thai

This has that sweet-spicy-dry peanutty thing that I missed when I used to eat restaurant pad thai.

pad thai with dates


1/2 package rice noodles, cooked (about 4 cups)
1/4 cup chili sauce or ketchup with a teaspoon of tabasco or Sriacha
1/4 cup peanuts
1/4 cup fresh lemon juice
3 large or 5 small dates, pitted
1 cup green or white onion, chopped
1 carrot, julienned
half a bunch cilantro (3/4 cup chopped) or fresh basil


Cook noodles according to package directions, drain and set aside. Steam carrots in some water by julienning them and immersing them in water in a bowl or cup and microwaving for 1 minute or by boiling them in a pan for three minutes until just barely softened. Drain carrots. Put dates into a food processor or blender and blend until finely chopped. Add lemon juice, chili sauce, onion, peanuts, and cilantro or basil to the food processor and pulse until all ingredients are finely chopped and mixed together. Toss the resulting stuff with the carrots and noodles.

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