Fiddler's Favorite Recipes Episode 15: Noah Geller’s Veggie Pad Thai

April 26, 2020, 1:31 PM · Last summer at Pierce Hill Festival in Viroqua, Wisconsin, I was able to spend an entire week playing great chamber music with Noah Geller and friends. We would rehearse all day and then have wonderful evening meals.

Noah is the Concertmaster of Seattle Symphony. Prior to this, he held posts as Concertmaster of Kansas City Symphony and was part of the the Philadelphia Orchestra as a first violin section member and later as Acting Assistant Concertmaster. He attended The Juilliard School for both his Bachelor and Master of Music degrees and has also performed with many chamber and festival organizations around the U.S. including the Marlboro Music Festival, Orpheus Chamber Orchestra, Tanglewood Music Center, and the Olympic Music Festival in Port Townsend, Washington.

For Today’s Fiddler’s Favorites Noah brings us his Veggie Pad Thai Recipe filmed by his lovely wife, percussionist Mari Yoshinaga, and a special appearance by Monkey. Enjoy!

Ingredients:

2 heads broccoli
2 small zucchini, cut small
2 handfuls spinach
1 green onion, sliced. Separate white and green parts
1 jalapeño (optional)
Half yellow onion, chopped
3-4 cloves garlic, chopped
1.5-2 inches ginger, chopped fine
2 tbsp. Avocado oil
1 tsp. Toasted sesame oil
One package brown rice noodles

Sauce:
2 tbsp. Peanut butter
1 tbsp. Tahini
3 tbsp. Soy sauce/tamari
1 tbsp. Rice vinegar
1/3 cup hot water
A few squirts sriracha

Instructions:

Mix all the items in the sauce together and stir until smooth. Set aside.
Boil a big pot of water. Add the broccoli and cook for 3-4 minutes. Remove the broccoli and use the same water to cook the noodles. I’m not doing a food blog, but you’re welcome to yell at me about this in the comments if you so desire.

Cook the noodles for 4-5 minutes and remove from water. Run cold water over them, and then add the sesame oil.

Heat the avocado oil over medium high heat then add the garlic and ginger and cook until fragrant, then add the yellow onions and white parts of the green onion. Sauté for about 1.5 to 2 minutes.

Add the jalapeño and zucchini and sauté another 1.5 to two minutes.

Add the broccoli and spinach and half the sauce, cover, and cook for 2 minutes until the spinach wilts a bit. You could add a splash of water to add steam.

Finally, add the noodles and the rest of the sauce. Mix together, plate it, garnish, and enjoy. I will add that I literally just ate this, and it was delicious.

So go make it! I know you don’t have to practice :)

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Replies

Paul Deck

April 27, 2020 at 12:30 PM · Cooking the noodles in the broccoli water is a good idea. Works very well when making pasta with asparagus too. My mom saved her vegetable-steaming water in plastic containers in the freezer and used them in place of water when making soup. I'm so glad I learned how to cook from my mom. Not only is it fun but it saves my family a ton of money.

The one thing I would change in this recipe just by looking at it is to at least double the sauce quantities. My family likes a lot of sauce. :)

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