Name: Brussels Sprouts Pad Thai
Yield: Serves 6
Cuisine: Thai
Ingredients: 1 cup (150 g) roasted peanuts, finely chopped; Lime wedges; 1 bunch scallions; 3 tablespoons tomato paste; 2 tablespoons tamarind concentrate; 1 teaspoon red pepper flakes; ⅓ cup (75 g) packed brown sugar; ⅓ cup (75 ml) tamari; 8 ounces (225 g) pad Thai rice noodles; 3 tablespoons mellow white miso; 1 large carrot, cut into matchsticks; 3 tablespoons refined coconut oil; 4 cloves garlic, minced; 2 cups (40 g) loosely packed fresh cilantro leaves, lightly chopped; 1 pound (455 g) brussels sprouts, trimmed and quartered (about 4 cups); 4 ounces (115 g) mung bean sprouts

Preparation info

Serves
6

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Pad Thai is all about balance. Sweet, salty, spicy, tangy. So how do we get there? For the sweet, let’s keep it simple, a little brown sugar. Tamari and miso team up for a one-two salty umami punch, as well as a little fermented flavor that you might find in traditional fish sauce. Red pepper flakes are probably not the spice you’ll find in Thailand or in Thai restaurants, but they are so pantry-friendly and they get the job done! Now for the tangy ... tamarind concentrate! It’s got an ethe