Total time: 30 minutes || Active time: 30 minutes
Photo by Vanessa Rees
Here it is: the quintessential sweet and sour Thai noodle. Also, the key to my heart. If I didn’t think it would give me some sort of vitamin deficiency, I’d probably eat Pad Thai for every meal. This recipe introduces my super top secret ingredient. (Um, as usual it’s miso.) It adds a bit of fermented depth that mimics traditional fish sauce. I have a recipe for Pad Thai in Vegan With A Vengeance, but this one is from Isa Does It, which means…it’s much, much, simpler! We’ll get back to the recipe in a sec, but first I have to share my excitement about the new book.
We are exactly a month away from the release of Isa Does It and in many ways, this feels like I’m releasing my first cookbook ever. After all, it is my first full-color, hardcover book! Perfect for gift-giving, coffee tabling, and yeah, even cooking from.
So I’m hoping that you love it as much as I do. And I don’t forget for a second that I couldn’t have written it without you. I am grateful for all of the feedback and support as well as the ideas and inspiration I get from you guys. There’s something so motivating about putting up a recipe and having someone far away prepare it only hours later. It warms my cold, gothic heart.
In addition to saying “thank you”, I’m giving away this cool Isa Does It tote for preodering the book (USA only.) All you have to do is forward your preorder receipt and your mailing address to firstname.lastname@example.org and boom, the perfect vehicle for hauling your veggies in your hot little hands.
Full details here. So if you haven’t already, please do preorder, and if you already have, no worries, you can still get the tote. Yay!
And now….back to the Pad Thai.
Usually Pad Thai is made to serve, one order at a time. But if I have no one to impress, I’m not going through the trouble. It isn’t exactly authentic, but it gets the job done with common ingredients and has a great balance of sweet, sour, spice and salty. And if Sriracha and miso are not common ingredients to you, they definitely will be after digging in to this!
~Keep that crust from burning by using a pie shield half-way through baking. This adjustable one is heaven sent!
2 1/2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup olive oil, partially frozen (see above note)
4 to 8 tablespoons ice water
1 tablespoon apple cider vinegarFor the Pie:
2 cups fresh blackberries, raspberries, blueberries, or a mix, fresh or frozen (about 10 oz)
4 cups peeled Granny Smith apples, sliced 1/4 inch thick (about 1 1/2 pounds)
2 tablespoons fresh lemon juice
2/3 cup sugar
3/4 teaspoon ground cinnamon
Big pinch of ground nutmeg
4 tablespoons cornstarch
2 tablespoons almond milk (or preferred non-dairy milk)
1 tablespoon sugar
In a large mixing bowl, sift together the flour and salt. Working quickly so that it stays cold, add the olive oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the flour appears pebbly.In a cup, mix together 4 tablespoons of the ice water with the apple cider vinegar. Drizzle 2 tablespoons of the water and vinegar mixture into the flour, and using a wooden spoon or rubber spatula, stir into the dough, adding more water a tablespoon at a time until it holds together to form a soft ball. Take care not to over-knead the dough.
Divide dough in two, roll each half into a ball and press eachh into disk about an inch thick. Place one disk between two 14 inch long pieces of waxed paper. Use a rolling pin to roll each piece into a circle about 1/4 inch thick. Refrigerate rolled dough wrapped in waxed paper for at least 30 minutes, or until ready to use.
Assemble the pie:
Preheat the oven to 425 F.
Combine the filling ingredients in a large mixing bowl. Fit the bottom crust into the pie plate, pile in the filling, and gently press down to get everything in. Cover with the top crust, pinch the edges together, trim excess dough to about an inch, and crimp. Make five slits in the middle of the pie to let steam escape (a steak knife works great for this).
Brush the top of the pie with almond milk and sprinkle with sugar.
Bake for 20 minutes. Reduce the heat to 350 F and continue baking 35 to 40 more minutes, or until the filling bubbles up through the edges. Place the pie on a cooling rack and let cool for about 30 minutes before serving.