Pad thai

Pad Thai is a classic Thai noodle stir fry dish. Here’s my variation which is pretty true to the traditional recipe! The sauce is a delicious combination of sweet, sour, salty, and spicy. Try it out, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂

ingredients

1/2 block (16 oz) extra firm tofu

4 oz dry rice noodles (I used brown rice pad thai noodles which worked great in this)

4 tablespoons tamarind juice (tamarind concentrate diluted with 4-5 parts hot water. This is available at most Indian/Asian grocery stores)

2 teaspoons lime juice

3 tablespoons soy sauce

4 tablespoons coconut palm sugar (substitute light brown sugar or other sweetener)

2 tablespoons sambal oelek (chili paste)

1 1/2 teaspoons coconut oil

1 cup carrots, julienned (you can also add other vegetables if desired)

3-4 cups beans sprouts (essential, in my opinion! they lighten the dish and provide a refreshing crunch)

1/2 cup ground roasted peanuts

method

pat dry the tofu with a clean kitchen towel or paper napkin and cut into 1/2 inch slices. place on a baking sheet, spray with cooking spray and season with salt to taste. bake the tofu at 425F for about 20 minutes or until golden brown. remove from oven and cut into bite sized pieces.

soak the dry rice noodles in hot water for about 15 minutes. the noodles will still be quite firm after this step, but they will soften in the pan when stir fried.

prepare the sauce by whisking together tamarind juice, lime juice, soy sauce, sugar, and sambal. set aside.

heat coconut oil in a large pan or wok at medium-high heat. add the tofu and stir fry for a couple minutes. add the veggies (other than the bean sprouts) and cook until halfway tender. add the rice noodles followed immediately by the sauce. continue mixing with tongs and cook until the noodles are almost tender and most of the sauce has been absorbed by the noodles. if necessary, add a bit of water if the noodles are still too firm once the sauce has reduced. add most of the bean sprouts and ground peanuts and continue to stir fry for an additional minute or two. remove the from the heat, garnish with additional bean sprouts, ground peanuts, and lime and enjoy!

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3 thoughts on “Pad thai

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