Artichoke Pad Thai Recipes

PAD THAI

Steps:

• Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
• Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
• Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
• Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
• Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
• If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
• Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
• Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.

LEMON ARTICHOKE BAKED SALMON

Steps:

• In a large bowl combine olive oil, lemon, and vinegar.
• Add in onions, garlic and artichokes.
• Place two pieces of salmon in a shallow bowl or pan and top with mixture. Top with salt and pepper.
• Marinate in fridge for 1 hour.
• Preheat oven to 375 degrees F.
• Place salmon and marinade into a baking dish and bake for 15 mins or until inside is no longer pink (mine took 15, yours may take less or more depending on size of salmon).
• Remove from oven and serve warm.

TOMATO-ARTICHOKE TILAPIA

Steps:

• In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally., Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.

ARTICHOKE PAD THAI

Steps:

• Cook rice noodles according to directions on package.
• Add oils to a medium sauce pan or skillet, then add garlic, ginger, and 3 chopped green onions and cook for 5 minutes, stirring frequently. Add rice noodles and blend thoroughly.
• Add all remaining ingredients except for egg whites and cilantro, and blend thoroughly. Heat for about 5 minutes while stirring.
• Blend egg whites in thoroughly and cook until opaque, about 2 minutes. Serve with lime wedge and cilantro.