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.
- 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
- 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.
- 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.
- In a large skillet (or wok) over high heat, heat the peanut oil. Brown tofu on all sides and set aside.
- 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.
- 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.
- Sprinkle each serving with peanuts and garnish with cilantro. Enjoy!