Pad thai is a staple on many take out menus. It’s a delicious stir-fried rice noodle dish that originally was served as a street food and at casual local eateries in Thailand. You won’t be finding our version there though. Ours is a spin on a traditional Pad Thai recipe used by the Salvation Cafe. We add a little cannabis oil and pot peanut butter to make a night in a little more relaxing.
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon pot peanut butter
- 1 teaspoon Asian chili paste, such as sambal oelek
- 3 tablespoons cannabis cooking oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
- 4 ounces boneless, skinless chicken breast or thigh, sliced into strips (you can substitute tofu as well)
- 12 medium to large shrimp, peeled and deveined
- 1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
- 1 tablespoon packed light brown sugar1 tablespoon cider vinegar
- Chopped Romaine lettuce, for garnish
- Mung bean sprouts, for garnishLime wedges, for garnish
- Fresh cilantro leaves, for garnish
- Chopped peanuts, for garnish
1) In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
2) Heat a large wok over medium-high heat, and add cannabis oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
3) Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
4) Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts. Drizzle with a little of your cannabis oil.