4 small orange sweet potatoes
Pad Thai noodles (made from brown rice if you can find it)
1 eschallot, finely sliced
1 clove garlic, finely minced
stems from 1/2 bunch cilantro finely sliced
1 wedge ginger for flavoring (to be removed before serving)
salt and pepper
1 heaped tsp tamarind paste
1 tsp agave
1 T hoisin sauce
1 splash soy
juice from 1 lime
splash of water, more if needed
1 cup green beans, cut into inch lengths
2 large puk choy, sliced into 1 inch pieces
1 block medium-firm tofu sliced into 1/4 inch "steaks".
1 cup shredded purple cabbage
1 cup shredded carrot
leaves from half bunch cilantro
thai basil leaves
black sesame seeds
Wrap sweet potatoes in aluminum foil and bake in the oven at 400 degrees for about 40 min - 1 hr, until soft and sweet.
For pad thai noodles, soak in warm water for 15-20 min until they move loosely but are still quite firm.
To a hot wok add eschallot, garlic, sliced cilantro stems, ginger wedge, salt and pepper. Stir roughly so it doesn't stick. Add a jot of water if it's getting too sticky!
Then add tamarind paste, agave, hoisin, soy and lime, with a dash more water.
Add drained pad thai noodles along with the green beans and puk choy and stir. Add more water to keep things smooth and fluid. Add the tofu carefully and arrange the noodles and veggies on top of them so that the tofu warms through.
Adjust flavors as necessary, adding more agave, hoisin or soy, or lime as necessary.
Just before serving, pile on the shredded cabbage and carrot, cilantro and thai basil and sprinkle with black sesame seeds.
Serve with the baked sweet potatoes and enjoy!