Pad Thai Wraps

Image of Pad Thai Wraps


For the peanut spread:
½ cup natural unsalted peanut butter (or almond butter)
2 tablespoons tamarind paste
1 tablespoon fish sauce (or soy sauce or coconut aminos)
squirt of agave or pinch of pure stevia extract, to taste
For the filling:
3 tablespoons olive oil
1 red bell pepper, thinly sliced
2 garlic cloves, minced
2 eggs (optional, simply omit if not using)
½ pound cooked shrimp (or ½ pound pressed tofu)
1 tablespoon fish sauce (or soy sauce or coconut aminos)
1 tablespoon tamarind paste
squirt of agave or pinch of pure stevia extract, to taste
2 cups bean sprouts
small bunch of scallions, thinly sliced
5 oz rice noodles, cooked
1 teaspoon crushed red Thai chilies (less to taste – substitute with some crushed red pepper flakes)
soy sauce to taste
8-10 rice paper wrappers
½ cup roasted peanuts, chopped (or roasted almonds)
bunch of cilantro
10-20 basil leaves
lime wedges
preserved sweet radish (optional)
For the peanut spread:
Mix all ingredients in a bowl until well combined. Set aside.
For the filling:
Heat a large skillet over medium high heat and add the olive oil.
Sauté the red peppers until just soft, about 10 minutes.
Add the minced garlic and eggs, if using, stirring quickly so the egg doesn’t stick to the bottom.
Add the cooked shrimp, fish sauce (or soy sauce), tamarind paste and sweetener and stir until well combined for 2-3 minutes. If using tofu, cook a bit longer.
Add the bean sprouts, scallions, cooked rice noodles and Thai chilies, stirring entire mixture until well combined.
Remove from heat and set aside.
Set up your workstation: you need a large bowl of warm water and a damp dishtowel.
Put the wrap flat into the large bowl of warm water (without letting it curl) until soft, about one minute. Lay the wrap flat onto the damp dishcloth. Add about 1/10th of the filling mixture down the center and top with a sprinkling of roasted peanuts, some cilantro sprigs, 1-2 basil leaves, a dollop of the peanut spread and a squeeze of lime. Fold sides over the filling like a burrito (the ends first, then roll up lengthwise).