29 April 2011
Pad Thai is best made from scratch.
Pad Thai (It’s not that hard. Why buy a sauce?)
Serves 4. Adapted from Vegetarian Times recipe.
8 oz. uncooked rice noodles
2 tsp. peanut oil
2 eggs, cracked into a bowl and beaten
2 medium cloves garlic, minced
1 jalapeno, chopped and seeded
1 medium red bell pepper, julienned
2 ripe large tomatoes, seeded and diced
4 oz. snow peas, strings removed
4 oz. firm tofu, drained well and cut into 1/4-inch-thick matchsticks
1/4 cup low-sodium soy sauce
2 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
2 Tbs. tamarind concentrate
2 Tbs. fish sauce
1/4 cup chopped cashews (1 oz.)
4 scallions (white and light green parts), chopped
2 oz. fresh bean sprouts (1 cup)
In large pot, bring 3 quarts water to a boil. Add noodles; stir to prevent sticking. Cook until tender, about 4 minutes. Drain well and set aside.
Meanwhile, in large skillet, heat oil over medium-high heat. Add the beaten eggs and scramble (stir constantly) until they are a bit dry. Add garlic, jalapeno, and bell pepper and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes. Add tamarind, fish sauce, soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes more. Stir in cooked noodles and cilantro.
Divide noodle mixture among plates. Sprinkle with cashews, scallions and bean sprouts and serve right away.
I like to serve this noodle dish over cooked jasmine rice, but I may just have a carb problem…