Pad Thai Wraps

Pad Thai Wraps | ourfourforks.com

I’m on a plane (rum in hand) my way to Portland, Oregon for my sister’s college graduation. In trying to plan out where to eat, I was tempted – like always – to go for the old favorites. Pok Pok, the famous Thai restaurant that now exists in New York City too, has been a staple of my family’s since my sister started school four years ago. When I lived there, I went often and since I moved to Boston I miss it a lot. Because I might forgo Pok Pok this trip in order to try out some unexplored restaurants, I decided to pay homage to the place by making pad Thai wraps this week.

These pad Thai wraps are a work-lunch take on Andy Ricker’s Pok Pok pad Thai. Since I wanted the wraps to hold together for a week of lunches without being too messy, I made a peanut spread that contains the classic pad Thai flavors in a more concentrated, spreadable form. These wraps are completely customizable: using rice wraps and rice noodles, they are gluten-free, but can easily be made vegan with some quick swaps.

Pad Thai Wraps | ourfourforks.comWHY THEY’RE HEALTHY// These pad Thai wraps are completely gluten-free: the wraps and the noodles are made only with white rice, which is an easy on your digestive system. The wraps contain only fresh, healthy ingredients. Basil and cilantro both contain a host of nutrients including vitamin K and vitamin A as well as antibiotic properties. Peanuts and shrimp (or tofu) are both high in protein, but low in carbohydrates . Peanuts are extremely high in vitamins and minerals, such as niacin, folate, vitamin E, vitamin B-6, magnesium, iron, potassium and zinc. These wraps can be made vegan. //

This recipe uses one ingredient that may not be at your neighborhood grocery store: tamarind paste. I found it at Whole Foods and it really makes the dish. There are really no substitutions for this sour and tangy paste, but trust me: if you buy it, you won’t regret it. Unless you’re vegan, don’t be scared to use fish sauce. It has a wonderful umami flavor and – when incorporated in the dish – doesn’t taste like fish at all.

Pad Thai Wraps | ourfourforks.comPad Thai Wraps | ourfourforks.comPad Thai Wraps | ourfourforks.comPad Thai Wraps | ourfourforks.com

Pad Thai Wraps
 
Prep time
Cook time
Total time
 
Pad Thai wraps are a portable version of classic pad Thai. Rice wraps filled with rice noodles, shrimp (or tofu), peppers, basil, cilantro and a Thai peanut spread, these pad Thai wraps are gluten-free with a vegan option.
Author:
Recipe type: Entree
Cuisine: Thai
Serves: 4-6
Ingredients
For the peanut spread:
  • ½ cup natural unsalted peanut butter (or almond butter)
  • 2 tablespoons tamarind paste
  • 1 tablespoon fish sauce (or soy sauce or coconut aminos)
  • squirt of agave or pinch of pure stevia extract, to taste
For the filling:
  • 3 tablespoons olive oil
  • 1 red bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 2 eggs (optional, simply omit if not using)
  • ½ pound cooked shrimp (or ½ pound pressed tofu)
  • 1 tablespoon fish sauce (or soy sauce or coconut aminos)
  • 1 tablespoon tamarind paste
  • squirt of agave or pinch of pure stevia extract, to taste
  • 2 cups bean sprouts
  • small bunch of scallions, thinly sliced
  • 5 oz rice noodles, cooked
  • 1 teaspoon crushed red Thai chilies (less to taste – substitute with some crushed red pepper flakes)
  • soy sauce to taste
Assembly:
Instructions
For the peanut spread:
  1. Mix all ingredients in a bowl until well combined. Set aside.
For the filling:
  1. Heat a large skillet over medium high heat and add the olive oil.
  2. Sauté the red peppers until just soft, about 10 minutes.
  3. Add the minced garlic and eggs, if using, stirring quickly so the egg doesn’t stick to the bottom.
  4. Add the cooked shrimp, fish sauce (or soy sauce), tamarind paste and sweetener and stir until well combined for 2-3 minutes. If using tofu, cook a bit longer.
  5. Add the bean sprouts, scallions, cooked rice noodles and Thai chilies, stirring entire mixture until well combined.
  6. Remove from heat and set aside.
Assembly:
  1. Set up your workstation: you need a large bowl of warm water and a damp dishtowel.
  2. Put the wrap flat into the large bowl of warm water (without letting it curl) until soft, about one minute. Lay the wrap flat onto the damp dishcloth. Add about 1/10th of the filling mixture down the center and top with a sprinkling of roasted peanuts, some cilantro sprigs, 1-2 basil leaves, a dollop of the peanut spread and a squeeze of lime. Fold sides over the filling like a burrito (the ends first, then roll up lengthwise).
Notes
These wraps should last around 4 days in the fridge. I made them on Sunday and ate them for lunch for 4 days. If you’re wondering about serving size, I ate two wraps a meal.

 

Comments

  1. Laura says

    Just made these and they are so delicious, thank you for sharing the recipe! Was wondering how long the peanut mixture would last in the fridge on it’s own as I made far too much…:)

    • says

      Hi Laura, I’m so happy you enjoyed them! Peanut butter, tamarind paste and fish sauce all last a while in the fridge on their own. I think mixed together, it would stay good for some time but I’m not sure exactly how long – maybe a week or two? It would be a great stir-fry sauce, if you’re looking for other ways to use it!

  2. says

    Saw this on pinterest and knew I needed the FULL recipe! Brilliant idea to use the flavors of pad thai in a summer roll. Love summer rolls and am just about to post my latest summer roll recipe myself – mango + avocado — super refreshing combo : ))

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