Monday, May 16, 2011

Pad Thai

An easy version of the Thai classic - from scratch! The tofu could easily be replaced with chicken or shrimp.

Modified from Canadian Living, serves four

1 package rice noodles
2/3 cup chicken stock
1/2 cup tomato paste
1/4 cup fish suace
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons lime juice
1 teaspoon sambal oelek
2 eggs
4 teaspoons sesame oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 package firm tofu, cubed
4 carrots, thinly sliced
1 zucchini, thinly sliced
2 cups bean sprouts
2 green onions, sliced
1/4 cup unsalted peanuts, chopped

Soak the noodles in a bowl of boiling water for 10 minutes or as directed on the package. Drain and set aside.

To a small bowl, add stock, tomato paste, fish sauce, sugar, cornstarch, lime juice and sambal oelek. Whisk to combine and set aside. 

In a wok or large pan, heat half of the oil over medium hear. Add eggs, scramble and cooks until set. Remove from pan and set aside.

Heat the remaining oil in the wok, add the ginger and garlic and saute until fragrant. Add tofu and saute until browned. Add the vegetables and cook for about 3 minutes or until slightly tender. 

Add the noodles to the pain, stir in sauce and cook for 3 minutes or until the sauce has thickened. 

Stir in the egg and bean sprouts. 
Top with green onions, cilantro and peanuts. 

Serve and enjoy!


Tip: Use a mandolin to slice the carrot and zucchini into matchstick sized slices.

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