Difference between revisions of "Pickup Line Pad Thai"
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(Created page with "Ingredients: Sauce: * 6 tbsp tamari (Amano Wheat-free is great) * 6 tbsp white sugar * 2 tbsp tomato paste (or substitute ketchup in a pinch, just cut back on the sugar a bit) *...") |
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| Line 22: | Line 22: | ||
Preparation: | Preparation: | ||
| − | * Prepare the noodles per the package directions | + | * Combine all sauce ingredients in a mixing bowl, let stand to meld while preparing noodles, etc. |
| − | * | + | * Prepare the noodles per the package directions (NOTE: Perform other steps WHILE the noodles are cooking - take care not to overcook the noodles) |
| + | * Preheat a large nonstick frying pan or wok. | ||
| + | * Pour 2 tablespoons of peanut oil into the pan, let stand for a short time to heat up. | ||
| + | * Stir fry tofu for 4-5 minutes until the tofu is crisp and lightly browned on the outside. | ||
| + | * Remove tofu from pan and set aside (it should not be too oily, but you can place it on paper towel to drain if you like) | ||
| + | * Pour 2 more tablespoons of peanut oil into the pan, let stand for a short time to heat up. | ||
| + | * Add half the chopped onion and cook for 30 seconds or until translucent. | ||
| + | * Add half the garlic and half the lemongrass and cook for another 30 seconds, until heated thoroughly | ||
| + | * By this point, the noodles should be done, drain them. | ||
| + | * Add the sauce mixture and stir until it starts to bubble | ||
| + | * Mix in cooked noodles and stir gently for two minutes, ensure noodles are coated evenly. | ||
| + | * Mix in cooked tofu, most of the bean sprouts, spring onions, about half of the chopped peanuts. | ||
| + | * Stir-fry for 30 seconds, until well mixed. | ||
| + | * Serve topped with the rest of the peanuts and remaining raw bean sprouts, garnish with lime wedges. | ||
| + | |||
| + | Serves 3-4 | ||
Revision as of 17:25, 27 March 2012
Ingredients:
Sauce:
- 6 tbsp tamari (Amano Wheat-free is great)
- 6 tbsp white sugar
- 2 tbsp tomato paste (or substitute ketchup in a pinch, just cut back on the sugar a bit)
- 2 tbsp Sri Racha chilli sauce or similar hot sauce
- 3 tbsp rice wine vinegar
- juice of 1/2 a fresh lime
For the pad thai:
- 1 package rice vermicelli
- 6 tbsp peanut oil
- 1 pound firm tofu, drained, pressed, cut into small triangles or cubes
- 1 medium red onion, finely chopped
- 2-4 cloves garlic, minced or pressed
- 1 tbsp lemongrass finely chopped
- 1 cup bean sprouts
- 2 spring / green onions, sliced into 1 inch lengths
- 1/2 cup chopped roasted peanuts (unsalted if available)
- Lime wedges for serving
Preparation:
- Combine all sauce ingredients in a mixing bowl, let stand to meld while preparing noodles, etc.
- Prepare the noodles per the package directions (NOTE: Perform other steps WHILE the noodles are cooking - take care not to overcook the noodles)
- Preheat a large nonstick frying pan or wok.
- Pour 2 tablespoons of peanut oil into the pan, let stand for a short time to heat up.
- Stir fry tofu for 4-5 minutes until the tofu is crisp and lightly browned on the outside.
- Remove tofu from pan and set aside (it should not be too oily, but you can place it on paper towel to drain if you like)
- Pour 2 more tablespoons of peanut oil into the pan, let stand for a short time to heat up.
- Add half the chopped onion and cook for 30 seconds or until translucent.
- Add half the garlic and half the lemongrass and cook for another 30 seconds, until heated thoroughly
- By this point, the noodles should be done, drain them.
- Add the sauce mixture and stir until it starts to bubble
- Mix in cooked noodles and stir gently for two minutes, ensure noodles are coated evenly.
- Mix in cooked tofu, most of the bean sprouts, spring onions, about half of the chopped peanuts.
- Stir-fry for 30 seconds, until well mixed.
- Serve topped with the rest of the peanuts and remaining raw bean sprouts, garnish with lime wedges.
Serves 3-4
