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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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 other  stuff while noodles cook.
+
* 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