This is one of those dishes that I try in every Thai restaurant I go to, hoping it will be the fresh, non-greasy, non-fishy version I dream of. My friend M came to town last week and I finally bit the bullet and tried it. This recipe is a great at-home version, easy, tasty and healthy.
Note: I definitely did not have Mirin and rice vinegar on hand…but now I do and I’m hoping I’ll be more likely to make this in the future! The noodles were easy too—Annie Chun’s even has “pad thai” noodles on the shelf at Whole Foods. Sauce: 1/4 cup Soy Sauce 2 tbsp Rice Vinegar 1-2 tbsp Hot Sauce (I used Sriracha and it was plenty spicy) 1 tbsp Mirin (sweet rice wine) 1 tbsp Maple Syrup Noodles: 1 tbsp Vegetable oil 2 cups Shiitake Mushroom Caps, thinly sliced (about 5 ounces) 1 cup Carrot, grated 1 clove Garlic, minced 1 pound Extra-Firm Tofu, drained and cut into 1/2-inch cubes 1 cup light Coconut Milk 1 cup fresh Bean Sprouts 1 cup Green Onion tops, sliced 1 cup fresh Cilantro, chopped 1/3 cup dry-roasted Peanuts 8 oz. Wide Rice Stick Noodles, cooked and drained 1 Lime, cut into wedges Preparation To prepare sauce, combine first 5 ingredients, stirring with a whisk. Cook noodles according to package directions. Drain and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add tofu, cook for a few minutes on one side, then flip and cook until both sides are light brown. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir sprouts, onions, cilantro, peanuts and noodles; combine well and cook 1 minute. Serve with lime wedges. Makes about 5 servings
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