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.
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
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
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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