Pad Thai

It is difficult for me to pass over pad thai to order something different if it is on the menu. I love how each restaurant creates a slightly different flavor but one that always pleases. It never occurred to me that I could make it at home. Maybe that was a good thing; it certainly isn’t the healthiest of dishes. But as my turn for NHN dinner drew near, I had the craving and finally put two and two together. I would create a pad thai masterpiece!

I must admit I was nervous. We all know how one bad experience can ruin a good dish forever. Luckily, it turned out okay. Ali seemed pleased enough. But it was by no means a masterpiece. I kept experimenting with the recipe (okay pad thai is still better than no pad thai), and finally worked it out.

Pad Thai

Pad Thai

Ingredients

  • 8 ounces dried rice noodles
  • 2 medium limes
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 2 teaspoons hot chili sauce
  • 1 tablespoon water
  • 2 teaspoons peanut oil
  • 1 pound tofu (or protein of your choice)
  • 4 cloves garlic, minced
  • 1 teaspoon minced, peeled fresh ginger
  • 8 to 10 green onions, halved lengthwise and then cut into 2-inch pieces
  • 2 eggs
  • 1 cup bean sprouts
  • Dry-roasted peanuts
  • Fresh cilantro

Instructions

  1. In a large bowl, soak the rice noodles in warm water for about a half hour until they are limp and white. The noodles should be al dente but not hard.
  2. In a small bowl, squeeze the juice from the two limes and add the soy sauce, brown sugar, chili sauce, and water. Combine and set aside.
  3. In a large skillet (or wok) over high heat, heat the peanut oil. Brown tofu on all sides and set aside.
  4. To the skillet, add the garlic, ginger, and green onions and stir-fry for 30 seconds. Add the eggs and scramble until firm. Add the sauce mixture.
  5. Drain the noodles and add them to the skillet, tossing with tongs until they are coated with the sauce. Add the bean sprouts and tofu and toss to mix.
  6. Sprinkle each serving with peanuts and garnish with cilantro. Enjoy!
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