Pad Thai
Ingredients:
8 oz Thick Rice noodles
1 ½ Cup Onion, diced
½ Cup Green onions, thinly sliced
1 lb Tofu, extra firm, ¼” cubes
1 Cup Mung bean sprouts
1?3 Cup Shoyu, or to taste
1?3 Cup Lime juice, fresh
¼ Cup Sucanat
3 Tbsp Peanut butter
2 Tbsp Sesame oil
2 Tbsp Garlic, minced
1 Tbsp Ginger, peeled & minced
1 Tbsp Tahini
1 Tbsp Tamarind pulp
½ tsp Curry paste or powder
¼ tsp Crushed red pepper flakes
¼ tsp Cumin powder
¼ tsp Coriander, ground
Cilantro, to garnish
Ground peanuts, to garnish
Preparation:
Prepare rice noodles by soaking them in boiling hot water for 8-10 minutes.
Drain well and place in a large mixing bowl.
Place Shoyu, lime juice, peanut butter, Tahini, Sucanat, tamarind pulp, curry
paste and spices in a medium mixing bowl and whisk well.
Set aside.
In a wok or large sauté pan, on medium high heat, sauté garlic, ginger and tofu in
1 tbsp sesame oil until tofu is slightly browned, approximately 5 minutes, stirring
frequently and adding small amounts of water if necessary to prevent sticking.
Add remaining oil, onion, green onion and cook 5 minutes, stirring frequently.
Optionally, at this time, you may add 1 cup of water chestnuts, 1 cup chopped
carrots, and 1 cup of broccoli floret’s, or up to 3 cup of assorted vegetables.
Add additional water if necessary to prevent sticking.
Cook lightly for 5 minutes.
Add the peanut sauce mixture and cook until the sauce thickens, approximately 5
minutes, stirring frequently.
Add to noodles in large mixing bowl.
Gently mix in bean sprouts and garnish liberally with freshly chopped cilantro,
ground peanuts and a slice of lime.
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