A wok is the best way to make Pad Thai but it could be done in a large pan.
Ingredients:
1 package Pad Thai rice noodles (they have brown rice at the Asian grocery stores usually)
1 cup fresh bean sprouts
1 cup tofu, cut into bite-sized pieces
1 T crushed peanuts
2 t vinegar (white) mixed with 3 T water
1 T vegetarian fish sauce (from the Asian grocery stores, optional)
1/2 bunch chopped green onions
pinch of chili powder
pinch of salt
3 cloves chopped garlic
Put the tofu and garlic in the wok at high heat. Then turn to medium and add the noodles, vinegar/water mix, and chili powder. Stir fry until the noodles are soft. Mixing this can be quite a workout!
Add vegetarian fish sauce, salt, crushed peanuts, bean sprouts, and green onions. Turn the heat back up to high and stir fry for about a minute until everything is well mixed.
Serve with a slice of lemon or lime on the side! Some people like a little bit of crushed peanuts on top, too.
By the way, when we eat out at Thai restaurants, we eat Pad Thai and order it without egg or fish oil. The restaurants are usually pretty accommodating.
I tried this recipe but changed things up a bit to fit my vegan lifestyle.
ReplyDeleteInstead of using rice noodles I used the new Tofu Shirataki Fettuccine. I find them at either Whole Foods or Sunflower Market (with the refrigerated vegan "hot dogs" and such). These are a great no-carb option as they are made from just tofu. They are sold in a package with some sort of fishy smelling liquid. Pour the noodles in a colander and rinse very, very well. Then drain and dry on a kitchen towel. One bag says there are 2 servings, but I eat the whole bag (only 40 calories total). To heat, simply place in a microwave safe bowl and zap for 60-90 seconds.
The other thing I do is add sriracha at the end along with some chopped peanuts. I also opted out of using the vegetarian fish sauce and instead round out the dish with a sprinkle of ginger and some low sodium soy sauce.
This is a fabulous recipe and I make it at least once a week. Thank you for sharing. Your recipes are easily modifiable for each persons particular lifestyle.
Hi, great idea to use the Tofu Shirataki noodles! We've used them before and you're right, this is a perfect dish for them. I find that the tofu noodles are best when you have a really flavorful dish--for me they're a little bland in some more boring dishes.
ReplyDeleteAmir is a huge sriracha fan so you had him at hot sauce!
Glad you like the recipe, thank you for your kind words. Let us know if there's anything special you'd like us to make! -Kristin and Amir