Mealtime With Buddy debuted on PropertyOfZack just about two years ago, and it was one of our favorite features of all time. And that’s why we’re incredibly excited to be bringing Mealtime back for a limited run this fall as Senses Fail gears up for their upcoming fall tour with For the Fallen Dreams, Expire, Being As An Ocean, and The Acacia Strain. Read up on how Buddy’s Vegetarian Pad Thai recipe and try not to get too hungry with all the accompanying pictures!
8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
1-2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)
4 green onions, white parts sliced and kept separate from green
4 cloves garlic, minced
1 tsp. grated ginger
1 fresh red or green chili, sliced
3-4 “heads” of baby bok choy
2-3 cups bean sprouts
1/3 cup fresh cilantro
1/4 cup chopped unsalted dry-roasted peanuts, OR substitute cashews
Pad Thai Sauce:
1 Tbsp tamarind paste, t
1/4 cup vegetable stock (or faux-chicken)
3+1/2 Tbsp. soy sauce
1/2 to 1 tsp. chili sauce
3 Tbsp. brown sugar, or more to taste
1/8 tsp. ground white pepper
3-4 Tbsp. oil for stir-frying
lime wedges for serving
1) Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).
2) Combine ‘pad Thai sauce’ ingredients in a bowl, stirring well to dissolve the paste and sugar (if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp). Note that this sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
3) Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, galangal/ginger, and chili. Stir-fry 1 minute to release the fragrance.
4) Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.