Tunnel Hill Winery

2016 Estate Riesling & Citrus Ginger Veggie Pad Thai

Ingredients:

Pad Thai

4 oz Pad Thai rice noodles

2 tbsp olive oil

1 red bell pepper, cut into “matchsticks”

2 medium carrots, cut into “matchsticks”

4 cloves garlic, minced

2 tbsp fresh ginger, minced

4 green onions, chopped

Sauce

1/4 cup soy sauce or coconut aminos

2 tbsp brown sugar (omit if using coconut aminos)

1 tablespoon fish sauce (optional)

2 tablespoons lemon juice

2 tablespoons orange juice

1 tsp chili paste

Garnish

2 tbsp chopped cilantro to garnish (optional)

1/4 cup chopped cashews to garnish (optional)

lemon wedges to garnish

Directions

Soak Pad thai noodles in hot water for approximately 10 minutes or until pliable. In a small bowl mix together ingredients for sauce and set aside. Heat olive oil in sauté pan over medium high heat. Add carrots and red peppers and cook 2-3 minutes until tender, but still crisp. Add garlic and ginger and cook an additional minute. Drain water from noodles and add noodles to pan. Stir fry noodles for about 2 minutes, stirring constantly to keep from sticking. Add sauce and cook, while stirring until thickened. Add green onions and stir to mix. Serve noodles garnished with cilantro, cashews and a squeeze of lemon.