By Desirée Ruhstrat: 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 Geller]()
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 Todays Fiddlers 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. Im not doing a food blog, but youre 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 dont have to practice :)
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