Pad Thai and Sesame Cucumbers

Post number 16 for VeganMoFo.

I seem to have caught a cold. This is my first cold since going gluten free. Before I was diagnosed, I got sick all of the time. My immune system was in shambles. Now that I've been gluten free, I have noticed that I am less susceptible. This, however, was hard to avoid. I feel as though half of my co-workers have been sick and have been coming into work when sick. I do notice that I am recovering quicker than I would have before going gluten free.

I was not much in the mood to cook last night, but I wanted something warm and filling and Thai food fulfills that for me. I have to warn you that this is not authentic Thai food. I am not Thai nor is any of my family from Thailand. I am Italian, German, and some other things. None of which come from Asian countries. Even with that being said, I pretty much always am in the mood for Thai food (Indian too!).

I am going to share my sesame cucumbers and Pad Thai with you. We served this with baked tofu. While they may not be authentic, we enjoy the flavors. So here is to soul warming and filling food!

Pad Thai

Stir Fry

• 1 tsp olive oil
• 1 small onion, diced
• 2 cloves of garlic crushed and chopped
  
• 1 red bell pepper, seeds removed and diced
• 1 small hot pepper, seeds removed and diced
• 1 or 2 carrots chopped
• 2 cups green cabbage, shredded
• 1/2 cucumber, peeled, sliced in half lengthwise, and cut into moons
• 1 tomato, chopped
• 1/2 cup cilantro, chopped
• 3/4 cups roasted, unsalted peanuts
• 1 box of gluten free pad Thai rice noodles

Sauce

• 3 Tbsp tomato paste
• 2 Tbsp gluten free tamari sauce
• 2 Tbsp rice vinegar
• 2 tsp sesame oil
• 2 tsp agave nectar
• Juice of 1 lime

Cook the noodles per the package instructions, drain, and set aside. Meanwhile, in a bowl mix ingredients for the sauce. If the mixture is too thick, add some warm water. The sauce should be thick, but not too thick.

Heat the olive oil in a wok on medium heat. When hot, add the onions and garlic an stir fry 5 minutes until the onions become slightly translucent. Add in the peppers, carrots, and cabbage and stir fry for 3 minutes longer. Add in the cucumber, tomato, and noodles and stir fry 3 minutes longer. Then add in the sauce and stir fry for another 3 minutes or until heated through. Turn off the heat and mix in the peanuts and cilantro. Serve warm.

Sesame Cucumbers

• 1 1/2 cucumbers, peeled, sliced in half lengthwise, and cut into moons
• 3 Tbsp rice vinegar (I use the kind that is no sodium and no sugar)
• 1 tsp ume plum vinegar
• 1 tsp sesame oil
• 1 tsp gluten free tamari
• 1 1/2 tsp sesame seeds (white or black)

Place the cut cucumbers into a bowl and add the rice vinegar, plum vinegar, sesame oil, and tamari. Mix well and let sit for 15 minutes. Then add the sesame seeds, mix, and let sit for another 15 minutes. Serve with the Pad Thai and enjoy!