{"id":44984,"date":"2017-08-22T22:37:14","date_gmt":"2017-08-23T02:37:14","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44984"},"modified":"2017-08-22T22:37:14","modified_gmt":"2017-08-23T02:37:14","slug":"turmeric-tofu-pad-thai%e3%82%bf%e3%83%bc%e3%83%a1%e3%83%aa%e3%83%83%e3%82%af%e8%b1%86%e8%85%90%e3%83%91%e3%83%83%e3%82%bf%e3%82%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44984&lang=en","title":{"rendered":"Turmeric Tofu Pad Thai<br>\u30bf\u30fc\u30e1\u30ea\u30c3\u30af\u8c46\u8150\u30d1\u30c3\u30bf\u30a4"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44985 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/31-4.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I have to say I probably like any type of noodle dish.<\/p>\n<p>If there are noodles in my bowl, I&#8217;ll eat it.<\/p>\n<p>I grew up eating lots of fried noodles in Japan, but when I first had Pad Thai (in the US), I fell in love with its unique flavor.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44986 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/26-4.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/26-4.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/26-4-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>So when I got these beautiful fresh bean sprouts at the local farmers market, I knew that was what I wanted to make.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44987 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/39-5.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I was probably a bit too excited, because I ended up with so much; later I realized it was no problem finishing it in a few days.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44988 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/28-4.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/28-4.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/28-4-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>It&#8217;s not a fancy dish, but it&#8217;s a great meal for me.<\/p>\n<p>Lots of veggies and again the sweet and tangy flavor combination is so good.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44989 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/33-4.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Squeeze fresh lime right before having your first bite.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44990 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/35-6.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/35-6.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/35-6-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>You can share it with someone.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44991 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/38-3.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/38-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/38-3-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Or you can keep it all to yourself, too.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44992 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/30-5.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/30-5.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/30-5-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>You usually serve with peanuts, but I didn&#8217;t have any peanuts, so I used macadamia nuts, which was perfectly fine.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44993 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/08\/36-3.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Happy Tuesday evening, everyone!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I have to say I probably like any type of noodle dish. If there are noodles in my bowl, I&#8217;ll eat it. I grew up eating lots of fried noodles in Japan, but when I first had Pad Thai (in the US), I fell in love with its unique flavor. So when I got these [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,20,28,29],"tags":[],"class_list":["post-44984","post","type-post","status-publish","format-standard","hentry","category-starches","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44984"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44984\/revisions"}],"predecessor-version":[{"id":44996,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44984\/revisions\/44996"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}