This vegetarian Pad Thai from the Bastyr Dining Commons' own Logan Walker is a favorite year-round. Although Pad Thai and other Thai dishes often use fish sauce as a flavoring, this recipe instead uses dulse , which is an oceanic plant similar to seaweed.
Pour half of the warm water over the rice noodles and set aside. Pour the rest of the warm water over the dulse to make a very simple stock.
Add oil to a warm pan over medium heat. Add garlic and chili and cook for 2 to 3 minutes, or until chili is tender. Add 1 cup of stock and reduce to 1/2 cup. Add tamarind, tamari, sugar and lime juice. Cook 1 to 2 minutes.
Meanwhile, remove noodles from water and add to the sauce. Cook briefly until the sauce is absorbed into the noodles. If you need more stock, add more as necessary.
Remove noodle mixture from heat and serve garnished with cilantro and pepper.
Walker explains that there are several variations to this dish. "I encourage anyone interested to experiment on their own, and to play with different ingredient combinations and flavor profiles," he says. Other ingredients to consider include:
- Curry paste