Tried using some Dillman Farms plum butter on fried noodles and turned out surprisingly similar to the taste of Pad Thai sauce, traditionally made with tamarind paste.
Reduce:
Vegetable oil
Sesame oil
Sesame seeds
2 slices of onion, chopped
3 lg. cloves garlic, chopped
half a dozen ginger medallions, peeled
handful chopped parsley/cilantro
1 Tbs lemon grass (in water--less if fresh/potent)
Korean hot pepper to taste
Add and stir-fry till desired consistency
1 eggplant, cubed
1 red pepper, diced
1 block tofu, diced
Braggs
Boil noodles* while preparing a new pan with garlic oil. Drain noodles and rinse cold. Do a quick heat in the garlic oil, stirring in 1/4 c. plum butter, vinegar/lemon/lime juice, dash of Braggs.
Combine noodles with bean sprouts (stir-fry with noodles if preferred, or leave till last for fresh, crunchy texture) and the rest of the vegetables. Serve over jasmine rice with sri racha, crushed nuts, fresh lime, etc. favorite pad thai toppings. Good with light beer.
* Used a buckwheat-based glass noodle originally acquired for Korean cold kimchee soup. Probably overcooked it -- very glommy. Might try with the broader buckwheat noodles used for sesame noodles, etc.
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