Desert Pad Thai & Lemon Mint Water

I prepared this recipe on June 11, 2016, as part of a local foods cooking demonstration at the El Paso Downtown Artist and Farmers Market.IMG_20160611_131721

The local items are listed in bold and came from the following vendors: Healthy Harvest, Bowie Garden, La Semilla Farm, DWedge Creations, Sunflower Power Sprouts, Barbara’s Produce, Loco Tote Jerky, and RMC Farm.

Please note that I did not use measuring cups or spoons, so all of the measurements below are approximate. I always say everything is ‘to taste’ – do you love carrots? Add more carrots! Do you fancy more pecans – then so be it! Follow your intuition and preferences. You really can’t go wrong with these fresh, local foods.

Desert Pad Thai

  • 1 yellow squash
  • 2 zucchinis
  • 3 carrots
  • 2 garlic cloves, finely chopped
  • 4 hen eggs (optional)


  • ½-¾ cup water
  • 4 tablespoons Braggs liquid aminos or soy sauce
  • 2 tablespoons hoisin sauce
  • 2 limes (juice only)
  • 1 tablespoon honey
  • 1-2 tablespoons corn starch
  • 1 garlic clove, finely chopped
  • 3 chopped leeks
  • 3 tablespoons fresh, chopped basil leaves
  • 1/8  cup shelled and crushed pecans


  • 1-2 tablespoons fresh whole or coarsely cut basil leaves
  • 1 chopped leek
  • 1/8 cup shelled and crushed pecans
  • 2 purple serrano peppers, sliced
  • 1 banana pepper, sliced
  • 1 cup sunflower sprouts
  • 4 limes, cut in fours

Turn the yellow squash and zucchini into noodles (“zoodles”) using a spiralizer. Set aside. If you will be using eggs, scramble the eggs in a pan and set aside. Slice the carrots in thin diagonal cuts (or shred them) and sautee them in a large pan or wok with two finely minced garlic cloves over medium heat. After the carrots have softened a big and the garlic is fragrant, add the zoodles to the pan and cover for 3 to 5 minutes. In the meantime, prepare the sauce by mixing the water, Braggs, hoisin sauce, lime juice, honey, and corn starch; once the corn starch is diluted, add to this mixture the chopped basil leaves, chopped leeks and crushed pecans, then set aside. When zoodles have softened a little, pour the sauce over the entire pan of zoodles and carrots and cover for two minutes. Mix with a wooden spoon and fold in the scrambled eggs. Sauce will thicken after a few minutes. Serve hot and sprinkle with the garnish items to taste: fresh basil leaves, leek, crushed pecans, peppers, sunflower sprouts, and a squirt of lime.


Lemon Mint Water

  • 1 package dehydrated lemon
  • 1 bunch mint, coarsely chopped
  • 1 ½ gallon water
  • 5-7 lbs ice

Place the lemon at the bottom of a large water dispenser. Add the remaining ingredients, and allow to set for an hour or two. The flavor of this infused water is very subtle and refreshing.

Keep up with the latest from the El Paso Downtown Artist and Farmers Market by following their Facebook Page.


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