Pad Thai with Tofu

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I have been staying with my Mother-In-Law this past week because my husband has been away. He and his dad take a trip every year to see the Frozen Four Hockey Tournament (college hockey) and this year it is in Pittsburgh. Every year they host it in a different city, so he has been to some pretty cool places! Not that I am jealous or anything…

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I have been wanting to make Pad Thai for quite some time now because it is one of my favorite dishes to order at a Thai restaurant. I don’t know what took me so long, maybe I thought it would be difficult? Well I was wrong.

I was flipping through a new cookbook of mine called, Cook without a Book: Meatless Meals: Recipes and Techniques for Part-Time and Full-Time Vegetarians, and I found a recipe for “Perfect Pad Thai”. Clearly, I needed to give it a try…I mean it has the word “perfect” in the title and all! The ingredient list wasn’t long and the steps seemed simple. Yes, you can swap out the tofu for chicken, shrimp or whatever your little heart desires! The tofu was fantastic though so please give it a try, PLEASE?!

If you have never made Pad Thai, I feel like this is a good place to start because of how simple it is. I believe there are many recipes that are more “involved” and everything but I am glad I started with this one! If you make Pad Thai all the time and have a favorite way to make it, please share in the comments!

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I did have ONE problem. The recipe in the book said to take your rice stick noodles and place them in an 8-9 inch square pan and place boiling water over the noodles. Then cover and let stand for for 5 minutes, until soft. However, this did not work for me! Most of the noodles stuck together and took way longer than 5 minutes to soften. Maybe other people have had better luck but I looked at the directions on the package of noodles I had purchased and those directions were completely different than the book. Lesson learned: always double check package directions vs. recipe directions for things like this. Oh and next time I am busting out the chopsticks! I really like using them and we have a few pairs at home.

What are your thoughts on chopsticks? Do you use them often or do you like to use a fork instead?

Pad Thai with Tofu {adapted from Pam Anderson’s Cook without a Book}

INGREDIENTS:

  • 7-8 oz extra firm tofu (1/2 package)
  • 8 oz Thai rice stick noodles
  • Pad Thai Sauce (recipe follows)
  • 1 medium-large onion, halved from pole to pole, each half cut into 6 wedges)
  • 1 tbsp minced garlic
  • 6 scallions, cut into 1-inch lengths
  • 8 oz (scant 3 cups) bean sprouts, rinsed
  • 2 large eggs, lightly beaten
  • 2 tbsp vegetable oil
  • 1 lime, cut into 6 wedges
  • 1/4 cup roasted peanuts, coarsely chopped
  • Cilantro leaves for garnish (optional)

For the Pad Thai Sauce

  • 6 tbsp low-sodium soy sauce
  • 2 tbsp sugar
  • 1 tsp red pepper flakes (or more if you like it spicier!)

Mix all ingredients together.

DIRECTIONS:

Drain the tofu and place on a plate. Top with a second plate and weight with a heavy can. Set aside for 10 minutes to press out some of the liquid.

Cook Thai rice stick noodles according to package direction. Set aside.

Place the Pad Thai Sauce in a small bowl. Cut the pressed tofu in bite size cubes. Arrange the onion, garlic, scallions, bean sprouts, and eggs next to your stovetop. (you need to move quickly so it helps having everything ready!)

Heat a 12-inch nonstick skillet (or wok) over high heat. When very hot, Add 1 tbsp of the oil and the onion and stir fry until the onion is still crisp and spotty brown, about 1 minute. Add the tofu and stir-fry until lightly browned, about 1 minute. Stir in the garlic, scallions, and bean sprouts and stir-fry until the vegetables wilt slightly, about 1 minute. Make a well in the center of the pan and pour in the eggs. Cook until partially set, then scramble into the vegetable mixture. Transfer to a bowl, pour half the Pad Thai Sauce over it, toss to coat.

Add the remaining 1 tbsp oil to the same skillet and heat until shimmering. Toss the noodles with the remaining Pad Thai Sauce. Add to the skillet and stir-fry until heated through, about 2 minutes. Return the vegetable mixture to the skillet and stir-fry until noodles are heated through. Transfer to a serving platter and squeeze 2 of the lime wedges over the noodles, sprinkle with peanuts. Garnish with cilantro and remaining lime wedges. Serve immediately.

*Print Recipe

 

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