Friday, May 15, 2009

Pad Thai with tofu

Pad Thai with tofu
adapted from a recipe in rebar

A good Pad Thai is a wonderful meal, but the commercial sauces I have tried are awful and oily. Here is the best homemade sauce recipe I have come across. You can even make the sauce and keep it for a couple of weeks in the fridge.
1/4 cup ketchup
1/4 cup fish sauce (nam-pla)
1/4 cup water
3 tbsp molasses
1 tbsp sambal olek or 1/2 tsp crushed red chili flakes (optional)
1/2 tsp crushed black peppercorns
8 oz (240g) snow peas, or a red pepper, sliced
1 lb (454g) package medium width rice noodles
1 block extra firm tofu
6 large garlic cloves, minced or put through a garlic press
3 eggs, beaten
3 cups bean sprouts
3 stalks green onions, sliced
1/2 bunch cilantro, roughly chopped
1 lime
4 tbsp roasted peanuts, crushed (optional)

Start by putting a large pot of water to boil. If using snow peas, add once water begins to boil and cook for 1 minute before removing with a slotted spoon. Turn off heat, add noodles to the water and let them soak for 5-6 minutes, until tender. Drain and reserve.
Make sauce by whisking together the first 6 ingredients. Set aside. Drain tofu and press to remove extra water and cut into 1/2 inch cubes. Heat 1 tbsp oil in a non-stick skillet or wok and sauté the tofu until golden. Remove from wok and set aside. Add another tbsp of oil and add garlic until golden. Pour in eggs and scramble until dry and set. Next add the red peppers (if using) and the noodles and stir to combine with eggs. The noodles will start to clump together now, but don't worry it will all work out, continue stirring them for about 5 minutes.
Turn up the heat and ad the sauce, tofu, bean sprouts and snow peas (if using). Stir constantly to heat everything through and prevent sticking. After a few minutes, add the green onions and cilantro and toss. Divide Pad Thai among serving plates, drizzle with fresh lime juice, sprinkle with chopped peanuts if desired and serve.

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