Theme: Revisiting Recipes
Dish: Pad Thai
Today I'm revisiting one of my favorite noodle dish, Pad Thai. Recipe is from the cookbook Vegan with a Vengeance by Isa Chandra. It is a simple recipe, but it sure needs some preparations to be done. Once all the veggies are chopped and the sauce is made, dish gets done in no time.
Below recipe serves 2, if you are planning to make this for a crowd, then multiply the ingredients according. Make the sauce in bulk, but assemble the noodles only 2 servings at a time and serve immediately.
Ingredients: Serves 2For the Sauce:
Tamari – 3tbsp
Sugar – 3tbsp
Tomato Paste – 1tbsp
Asian Hot sauce (like Sriracha sauce) – 1tbsp
Rice Wine Vinegar – 2tbsp
Tamarind concentrate or Lime juice – 1½tbsp
Salt - to taste
For the Pad Thai:
Pad Thai Noodles – 8 oz., cooked according to package directions
Tofu – 8 oz. drained and pressed cut into small cubes or triangles
Red onion – 1 small, cut in half and thinly sliced
Garlic – 1 clove, minced
Lemongrass – ½ tbsp, finely minced
Bean sprouts – 1 cup
Scallions – 4, sliced into 1 ½” lengths
Dry red chili – 1, crumbled
Roasted peanuts – ¼ cup, chopped
Cilantro – 2 tbsp, chopped
Lemon wedges for serving
Method:
- Set the prepared noodles to the side.
- Mix all the ingredients for the sauce; keep aside.
- In a large sauté pan, or a wok, heat 1 tbsp peanut oil and quickly add tofu. Stir fry for 5-6 minutes until tofu is crisp on the outside. Remove and keep aside.
- Pour 1 tbsp more peanut oil to the pan, add onions and stir-fry for 30 seconds. Then add garlic, lemon grass and stir-fry for 30 more seconds.
- Now add the sauce and once the sauce starts to bubble, add the noodles and mix well.
- Then add tofu, scallions, chili and peanuts. Stir for 30 seconds. Transfer to two serving plates and garnish with coriander and lemon wedges.
Lets check out what my fellow marathoners have cooked today for BM# 38.
