Posted March 18, 2019 by Jana Hepbun

Infused Pad Thai

Read our DISCLAIMER

A restaurant staple, pad Thai can be made at home as an impressive dish bursting with sweet, tangy and savoury flavours. This vegetarian dish four prescribed dosages of the medical cannabis oil of your choice. Alternatively, you can add cannabis oil to individual servings to serve cannabis and non-cannabis diners at once.

Makes 4 large servings

Ingredients

1 (12 or 14 ounce) package dried rice noodles
1/3 cup canned tamarind pulp
1/3 cup fish sauce
¼ cup light brown sugar
1-2 teaspoons dried red chili flakes
4 large eggs, room temperature
½ cup peanut oil
12 ounces extra firm tofu, sliced into thin, bite-sized strips
4 cups bean sprouts
3 cloves garlic, chopped
1 ½ cup flat-leafed garlic chives, cut into 1-inch pieces
½ cup unsalted roasted peanuts, crushed
Lime wedges to garnish
4 dosages of cannabis oil

 

Instructions

1. Soak noodles in a bowl of warm water until softened and pliable, about 30 minutes. Drain.

2. Prepare the sauce by combining tamarind pulp, fish sauce and sugar with ½ cup of water in a sauce pan. Bring to a boil before reducing heat, allowing sauce to simmer until the sugar is dissolved.

3. Remove the sauce from the heat and add the chili flakes. Set aside.

4. In a small bowl beat the eggs together with 1 tablespoon of water. Set aside.

5. Heat a large pan (preferably cast iron) over medium high heat and add 3 tablespoons of peanut oil. Heat up the oil before adding tofu. Stir the tofu occasionally, cooking 2-3 minutes or until it’s golden brown. Add the bean sprouts and cook 1-2 minutes more, stirring as needed. Transfer the mixture to a bowl.

6. After wiping the pan clean, ad 4 more tablespoons of peanut oil and heat. Add the garlic, followed by the noodles and sauce. Stir the noodles, fully coating them in the sauce and cook for 3-5 minutes, or until the noodles begin to caramelize in spots. Stir in the chives and transfer the noodles to a large bowl.

7. Wipe the pan clean again and add the last tablespoon of peanut oil, heating it on medium high. Add the beaten eggs, lower the heat and cook until just set, scrambling as desired. Combine the eggs and cannabis oil with the noodle mixture.

8. To serve, portion the noodles into four bowls. Add the ground peanuts, lime wedges and additional chili flakes if desired.

 

NOTE:  Dosing remains highly individualized and varies according to your symptoms and strength of the cannabis strain being used. As a general rule, try and maintain easily understood ratios between amounts of cannabis and butter or oil being infused. If your infused oil or butter is particularly strong, consider using only half infused and half non-infused, or whatever ratio works best for your specific needs. It’s incredibly important to keep your edibles out of reach of children or anyone else in your household who should not be using them. Make sure your edibles are properly marked and stashed safely away.

It is important to remember to always “start low and go slow.” 

Determining your optimal dose requires careful consideration and guidance from a healthcare professional. It is best to consult with your healthcare provider in order to determine your individual dose.

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