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It’s a Pad Thai Rice Wraps Mashup

 

I've been on the go lately. Here, there and everywhere. I have made a commitment during this sweet summer holidays to not be at home. A strange commitment I have come to learn as whoever I share this tidbit with will remark that they usually have to commit to being home more.

Now that I have free time, when I am not otherwise engaged in cottage going and wedding planning activities (holy crap are there a lot of wedding planning activities) I have chosen to say yes to each and every charming invitation that is thrown my way, no matter how last minute.

Last week, when I was invited to a dearest girlfriends for dinner, I of course said yes, and decided for the occasion, I would make a mashup of two of my most fave recipes- rice wraps and pad thai.

You know what a mashup is, right? Like in music when two songs are combined into one to make what many people think is a better combo? Here's one of my have tunage versions.

And now, here you get my food version.

I know YOU are going to love this because one of the questions I get the most during summer party season is what to do for parties/BBQs/potlucks etc. This is my answer of the season: Pad Thai Rice Wraps.

Here's how you do it.

Pad Thai Rice Wraps

Prep time:

Cook time: 

Total time: 

Yield: 8 wraps

Gluten-free thai wraps to enjoy and to help you use up veggies at the end of the week.

Ingredients
  • 16 Rice Wraps
The Sauce
  • ¼ cup + 2 Tbs tamari
  • ¼ cup sunflower butter (or sunflower seeds if you have a high powered blender)
  • ¼ cup coconut sugar
  • 1 small tomato (about ¼ cup) or 2 Tbs cup tomato puree
  • 1 Tbs hot sauce I used this one
  • 2 Tbs rice wine vinegar
  • 2 Tbs lime juice
  • 1 Tbs tamarind
The Filling
  • 1 package, extra firm organic tofu (or chicken)
  • 1 Tbsp olive oil
  • 1 red pepper, cut in long, thin slices
  • 2 carrots, cut in long, thin slices
  • ¼ english cucumber, cut in long thin slices
  • ¼ package thin rice noodles
  • 2 cups sunflower or bean sprouts

Make It Like So
The Sauce
  1. Add all ingredients to blender and blend until smooth.
The Tofu
  1. Slice tofu lengthwise into long narrow, and thin rectangles.
  2. In a medium skillet, heat olive oil.
  3. Add tofu and cook until browned. Flip and repeat. Once lightly browned, add about ⅓ cup of the sauce to the pan and simmer for 5 minutes.
  4. Remove from heat.
The Noodles
  1. Follow cooking directions as outlined on package.
The Roll
  1. Soak one piece of rice paper in warm water until soften and pattern in paper is less noticeable.
  2. Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  3. Arrange a few slices of each veggie, about ¼ cup of cooked noodles, sprouts and 1-2 slices of tofu in a row along centre of rice paper. Add noodles first if using and greens last. Leave about 1½ inches at both ends. Drizzle on extra sauce.
  4. Fold in edges that meet the veggies and than wrap up sides.
  5. Place second piece of rice paper in water to soften.
  6. Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
  7. Place roll along centre of second piece of rice paper and wrap.
  8. Other tips – you can use any assortment of veggies- raw, steamed, baked roasted.
  9. This is a great thing to make at the end of the week when you have small amounts of leftovers remaining.
  10. Rice paper is a great option to heavier wraps.
  11. If making the night before they are going to be eaten, or if you have leftovers, either wrap air tight in plastic wrap or lightly cover with a damp cloth in a food storage container.

Question Of The Day: What is your must-have meal mashup?

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