Thursday, 21 March 2013

Tofu Pad Thai

I got this recipe from a Martha Stewart website. 

There. It feels so good to get that off my chest. Anyway, it is really easy to make and is one of my personal favorites.

Part 1:
  • Tofu (14 ounces from the website but I put in desired amount)
  • 2 Carrots, peeled and cut up small
  • 2 Minced Cloves of Garlic
  • Some other veggies you desire (something with a light flavor -- scalions or sprouts, etc)
  • Vegetable Oil
Part 2:
  • 3 Tablespoons of Soy Sauce 
  • 1 Tablespoon Chili Sauce
  • 1 Tablespoon Brown Sugar (I like a pinch more cause it smells yummy)
  • 1/4 cup Lime Juice
Part 3:
  • Rice Noodles (it says 8 ounces on the website but I don't really know what that means)
  • Vegetable oil
  • 2 eggs
  • Fresh Cilantro leaves
  • Crushed peanuts
*Make sure all your ingredients are at the ready. I may include instructions as to how to prep your ingredients if necessary.

Part 1:
  • Cut up tofu into thin slices
  • Heat a sauce pan with and spread vegetable oil
  • Fry tofu till golden brown on all sides.
  • Remove tofu from pan and put aside till later.
  • Then throw in those carrots and garlic and other veggies. Fry them up until they are cooked.
Part 2:
  • Mix all those ingredients up into a sauce (Soy Sauce, Chili Sauce, Brown Sugar, Lime Juice) in a bowl.
  • Add sauce and tofu to veg. 
Part 3:
  • Boil water
  • Beat eggs into a yellow goo
  • Drop noodles into water (Heads up! Rice noodles cook super quick. Like 60 seconds quick)
  • Put a super big sauce pan on medium heat with oil then pour that yellow goo in there.
  • For the best results, put the noodles into that yellow goo as soon as the goo hits the pan.
  • Mix well.
  • Add veg, tofu and sauce to noodles and eggs
  • Mix very well.
  • Put into bowls (or plates if you are into that).
  • Throw some peanuts and cilantro on that baby and enjoy.
Important notes!
  1. Start Part 2 
  2. after you put the veg on to cook. 
  3. It should only take two minutes to make the sauce so once that is done, move on to beating eggs. Wait till the veg is almost done to boil the water.
  4. If the veg/sauce/tofu combo is ready before the egg/noodle combo, just let simmer on low heat.

I hope you enjoy this dish. The timing is a bit tricky to get down but once you do, you'll be making Pad Thai like a boss! It looks better on the Martha website but I swear this is really good. 

PS- water bottle isn't necessary; however, I kinda like it in the photo.

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