When seeking answers or guidance on a certain path, asking the universe for help is never a bad idea. It gives a voice to our intentions, opens us up to help from others, and if you are Kali Saltibus, it gets you one step closer to finding that perfect Pad Thai recipe – in Thailand.
“I traveled to different regions, starting in Bangkok, then to the north to Chiang Mai, back down south to Surrathani, then across the Gulf of Siam to Koh Samui. I came across many flavourful variations of the dish, but noticed that most had eggs in them and not much in the veggie department. So this led me to create my own recipe when I came back to Canada, fusing the best of the dishes I sampled in Thailand.”
Kali is now the chef of the Radha Yoga & Eatery in Vancouver, British Columbia. Located in Chinatown, the eatery is a vibrant inner city yoga centre and restaurant offering healthy and delicious vegetarian and vegan cuisine, yoga classes, workshops, wireless internet and even indoor bike parking. “Our restaurant’s philosophy is to bring yogic values of awareness and harmony into the kitchen and everything else we do. Using that inner guidance, I am able to make a dish with love and creativity and share it with others.”
Appreciating that great creations also take time, Kali recommends we practice patience and attention to details when cooking, “It can take a bit of preparation to make this Pad Thai, but it’s worth it. Presoaking the noodles and dry roasting the peanuts are essential to this recipe. Making the sauce prior to making the dish can also save you time.”
kali’s pad thai
ingredients 1/2 pkg 2 mm wide rice noodles (presoak in cold water for 8 hours to overnight)
2 cups stewed tomatoes, chopped
4 t chopped garlic
3 T tamarind paste
3 cups roasted peanuts (oven roast until medium brown in colour)
1 cup soy sauce (Bragg’s, or tamari)
1/2 cup raw sugar
1/2 cup safflower oil
1 block extra-firm tofu, cut into cubes
2 T sesame oil
2 T nutritional yeast
1/2 cup mushrooms, chopped (choose oyster, shitake or button)
1 cup shredded cabbage
1/4 cup shredded carrots
1 cup bean sprouts
1/2 cup zucchini, chopped
1/2 cup broccoli, chopped
pad thai sauce Combine in saucepan the stewed tomatoes, half of the garlic, tamarind paste, 2 1/2 cups of the peanuts, 1/3 cup soy sauce, and the raw sugar. Cook on medium heat for about 15 minutes, stirring periodically. Set aside.
- In a wok, heat 1/4 cup of the safflower oil on medium heat. Add the diced tofu and sauté until golden brown on all sides.
- Add 1/3 cup soy sauce and stir-fry for a few seconds, then add the sesame oil and the remaining garlic.
- Using a slotted spoon, transfer the tofu to a bowl and mix with the nutritional yeast. Set aside.
- In the same wok, stir-fry the mushrooms, then add 1/3 cup soy sauce and continue to stir-fry for another minute.
- Using a slotted spoon, remove the mushrooms from the wok and set aside.
- Heat the remaining safflower oil in the wok and add the drained rice noodles. Stir-fry for a few seconds.
- Add the Pad Thai sauce, shredded cabbage, carrots and 1/2 cup of sprouts. Stir-fry for one minute.
- Add the zucchini, broccoli, mushrooms and tofu.
- Stir-fry until the noodles are soft and covered in sauce and the vegetables cook through (allow the veggies to stay slightly crunchy).
- Remove from heat and squeeze half the lime into the dish. Cut the other lime half into wedges.
- Transfer to a serving dish and garnish with the remaining sprouts, peanuts and lime wedges.
Serves four. Enjoy!
The radha yoga & eatery is located at 728 Main Street, Vancouver and is open Tuesdays through Sundays 11:30 am to 4:00