PAD THAI WITH TOFU
This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.
Provided by Van Dana
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
- Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
- Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
- Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
- Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.
Nutrition Facts : Calories 451.8 calories, Carbohydrate 61.1 g, Cholesterol 46.5 mg, Fat 16.8 g, Fiber 3 g, Protein 14.4 g, SaturatedFat 2.5 g, Sodium 1579.2 mg, Sugar 7.8 g
PAD THAI
Steps:
- Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
- Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
- Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
- Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
- Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
- If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
- Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
- Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.
VEGETABLE AND TOFU PAD THAI
Make this healthy version of the tasty Thai classic in less time than it takes to have it delivered. If you have fish sauce and aren't a strict vegetarian, substitute it for the soy sauce. It will give the dish deeper flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 14
Steps:
- Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
- In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
- Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among 4 plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
Nutrition Facts : Calories 473 g, Fat 18 g, Fiber 4 g, Protein 20 g, SaturatedFat 3 g
PRAWN & TOFU PAD THAI
Pad Thai has become a bit of a cult favourite in both street food markets and high-end Thai restaurants, and it's not hard to see why - it's ridiculously tasty and seriously satisfying. Packed with proper Thai flavours like dried shrimps, Asian herbs and a beautiful tamarind sauce, it's fresh and zingy but hearty and warming - a modern classic.
Provided by Jamie Oliver
Categories Mains Seafood Dinner Party Romantic meals Asian Tofu Prawns
Time 40m
Yield 2
Number Of Ingredients 20
Steps:
- Cook the rice noodles according to the packet instructions.
- Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water and mix well so the sugar dissolves. Taste, and adjust the flavours if needed - you're looking for sweet, sour and slightly salty.
- Halve, deseed and finely slice the chillies, then place in a bowl with the juice from 1 lime to make a quick pickle.
- Drain the noodles and toss in a little oil.
- Peel and roughly chop the shallots, then trim and finely slice the chives. Pick and roughly chop most of the basil and mint leaves.
- Slice the tofu into rough 1cm chunks. Run the tip of a knife down the back of each prawn and pull out the vein, meaning they'll butterfly as they cook. Rinse the dried shrimps under cold running water, then pat dry with kitchen paper.
- Place a large wok on a medium heat with a splash of oil, then add the dried shrimps, peanuts and chilli flakes. Toss for 2 to 3 minutes, or until golden.
- Take the pan off the heat, transfer half the mixture to a pestle and mortar and lightly crush, keeping to one side. Return the pan to a medium-high heat with another splash of oil, adding the shallots to the mix. Fry for 2 minutes, or until turning golden.
- Toss in the prawns, chives, chopped herbs and shredded radish, then cook for a further 2 to 3 minutes, or until the prawns are almost cooked through.
- Beat and add the egg, cook for 1 to 2 minutes, then fold through and toss in the tofu, noodles, beansprouts and tamarind sauce until well combined.
- Divide the pad Thai between bowls, sprinkle over the crushed nut mixture from the mortar and pick over the remaining mint and basil leaves. Serve with the quick pickled chillies and lime wedges for squeezing over. Delicious!
Nutrition Facts : Calories 661 calories, Fat 20.2 g fat, SaturatedFat 4 g saturated fat, Protein 28.9 g protein, Carbohydrate 89.6 g carbohydrate, Sugar 16.9 g sugar, Sodium 1.2 g salt, Fiber 2.6 g fibre
VEGETARIAN PAD THAI
Pad Thai is probably the most well-known Thai dish in the West. However, in Thailand it's just another 'street food' dish. There are also specialty restaurants which serve it (think not known for ambiance, but known for good tasty pad thai). It's not a dish which normally people would cook at home for dinner. It's more of a street-food snack, quick meal, or on-the-go food. This is a vegetarian version, with no fish sauce or shrimp. If you would like a non-veggie version, switch the soy sauce for fish sauce and add 1 table of [glossary]dried small shrimp[/glossary] when you add the chives.
Number Of Ingredients 15
Steps:
- Soak the rice noodles in room temperature water for 30-45 minutes before you cook. Do not soak in hot water or your noodles will get sticky. You want them to be soft enough to bend, but still firm. When finished soaking, drain, rinse, and set aside. Prepare the tamarind paste by squishing 1/8 cup tamarind pulp with 1/8 cup water in a small bowl with your fingers. Take out all the tamarind veins and seeds, and squish the fruit until the water turns into a thickish paste. Strain the pulp with a strainer and set aside. Prepare the sauce by adding 1 tablespoon of that tamarind paste you just made with the soy sauce & palm sugar in a small bowl. If your palm sugar is rock hard and doesn't dissolve, you can cut into small bits and microwave the mixture for 10 seconds or so. That should soften the sugar enough to dissolve. Fry the tofu in hot oil until medium brown on each side. Remove from oil and set aside. Add more oil to the pan, if necessary. Wait until the oil is hot, and 'dancing' around (look at the surface - is the oil moving?) Add the pickled radish and fry for a few seconds to get the flavor out. Add your noodles and stir. You may want to add about 1/8-1/4 cup water too, depending on how hot your wok is. When the noodles soften a bit, add the sauce and the 1/8 teaspoon of the chili powder (leave the rest for garnish). Mix well - but be careful not to make a noodle mush. Try to keep the noodles separated as much as possible, covering the entire bottom of the pan. Spread them out. Cook until the noodles are soft - it may take a minute or two. Taste to be sure they are done. If they get too dry, you may need to add a bit more water. When the noodles are done, push them to the side to create room for the egg. Crack the egg into the space and scramble it with your spatula and cover the bottom of the pan. Throw the noodles on top of the egg. Add the chives, 1/2 of the peanuts and 1/2 bean sprouts. Mix well, and remove to a plate. You may get egg bits stuck to the pan. Scrape them off and eat them. I call these 'wok crispies'. You actually want to try to get them. Garnish with the rest of the sprouts on top, a slice of lime, and a pile each of the white sugar, the rest of the peanuts and the rest of the chili powder. You can also garnish with a few uncut garlic chives and 1/4 small banana flower too.
PAD THAI WITH TOFU
A vegetarian version of a Thai take-out staple. Also quick to prepare, so good for a quick weeknight dinner.
Provided by Outta Here
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.
- To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes.
- Add sauce and tofu; cook 1 minute.
- Stir in coconut milk; cook 2 minutes.
- Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
- Serve with lime wedges.
Nutrition Facts : Calories 481, Fat 15.9, SaturatedFat 2.7, Cholesterol 47.9, Sodium 855.1, Carbohydrate 69.6, Fiber 8.4, Sugar 12, Protein 21.2
EASY PAD THAI RECIPE ( CHICKEN, SHRIMP OR TOFU)
An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients prepped it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks! Read the directions all the way through before starting. Watch the video above!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Main
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don't have to be totally soft, just bendy and pliable)
- shallot, garlic and ginger and set aside.
- the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
- Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
- slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp: Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
- Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
- Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
- Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
- and cook 1 minute. It will smell quite fishy at first - turn your fan on - but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
- and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
- with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!
Nutrition Facts : ServingSize ( with chicken breast), Calories 588 calories, Sugar 16.9 g, Sodium 1063.3 mg, Fat 21.4 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 65.3 g, Fiber 1.2 g, Protein 30.1 g, Cholesterol 248.1 mg
TOFU PAD THAI
This Pad Thai recipe I find easy to make & extremely tasty. I have ulcerative colitis so I'm always trying to create of find low fiber recipes that won't hurt my stomach. I love Pad Thai but restaurant food is hard to digest. This tasted just as good as Pad Thai that we use to order at a restaurant in the neighborhood except it didn't hurt my stomach to eat it!
Provided by BunnyBot
Categories Soy/Tofu
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
- Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
- Shred carrots & dice green onions while noodles & tofu are cooking.
- Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
- Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
- Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.
VEGAN PAD THAI
An easy, plant-based alternative to the classic pad Thai, this version combines tofu and asparagus with crispy beansprouts, onions, rice noodles and a zingy sauce. Serve with peanuts, coriander and lime wedges.
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
- Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
- Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.
Nutrition Facts : Calories 321 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.74 milligram of sodium
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4/5 (153)Total Time 1 hrCategory Main DishesCalories 650 per serving
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- Divide the noodles among 6 bowls and mix in the bean sprouts. Top generously with the remaining leek, the peanuts and a lime wedge.
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3.3/5 (7)Category EntreeCuisine ThaiTotal Time 30 mins
- 1. Prepare the rice noodles. Soak the rice noodles in boiling water until just al dente, about 10 minutes. Drain and set aside.
- 2. Make the pad thai sauce. In a small bowl, combine tamarind, sugar, fish sauce, chile flakes, and white pepper. Stir to combine.
- 4. Add shallot and garlic to the wok and stir-fry until just fragrant. Add the tofu, noodles, and pad thai sauce and stir-fry until noodles have absorbed sauce and tofu is browned.
EASY VEGETARIAN TOFU PAD THAI - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
5/5 (20)Total Time 25 minsCategory DinnerCalories 360 per serving
- Cook the rice noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside.
- Heat 2 teaspoons canola oil in a large non-stick wok over medium heat. Add tofu cubes and cook until lightly browned on all sides. Remove tofu from wok and set aside. Heat 2 more teaspoons of oil and add garlic, yellow pepper, jalapeño pepper, and sauté for 1 minute. Add egg mixture and cook for 30 seconds until soft-scrambled. To the wok, add the green onions, sauce mixture and noodles and cook for 2 minutes. Stir in the tofu, bean sprouts, and ¼ cup cilantro until well-combined.
EASY TOFU PAD THAI (VEGAN) | MINIMALIST BAKER RECIPES
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4.9/5 (105)Calories 461 per servingCategory Entree
- To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
- Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
- Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
VEGAN TOFU PAD THAI RECIPE – ROSHNI SANGHVI
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- Sprinkle with chopped peanuts and squeeze over some extra lime juice, if desired. Enjoy immediately!
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Servings 4Estimated Reading Time 1 minCategory Vegan, Vegetarian, Dinner, Main DishTotal Time 35 mins
- Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes.
SMOKED TOFU PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 mins
- Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
- Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
- In a large nonstick wok or skillet, heat 1 tablespoon oil until shimmering. Add the tofu and cook until lightly browned on both sides. Transfer the tofu to a plate. Heat the remaining 1 tablespoon of oil. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
- Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and tofu and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and serve with the lime wedges.
VEGETARIAN PAD THAI RECIPE - PHOEBE LAPINE | FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 mins
- Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
- Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
- In a large nonstick wok or skillet, heat the oil until shimmering. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
- Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and peanuts and serve with the lime wedges.
VEGETARIAN PAD THAI WITH TOFU - SIX HUNGRY FEET RECIPES
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4.7/5 (21)Total Time 40 minsCategory Main CourseCalories 650 per serving
- Place the noodles in a heatproof bowl and add enough boiling water to cover them. Leave the noodles soaking for about 7-10 minutes, depending on the brand. While soaking, keep tossing them to avoid sticking. Drain, rinse with cold water and drain again. Leave aside.
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Reviews 19Calories 725 per servingCategory Main
- Soaking the noodles. Noodles for Pad Thai come in two forms- the dry and the fresh one. Since the noodles are hard to get at where I live, I always use the dry one to prepare the Pad Thai.
- Preparing the Pad Thai sauce. Pad Thai has a unique flavor. Many people cannot pinpoint why they love about Pad Thai because it has such an incredible flavor.
- Get ready all the ingredients. Most of the Pad Thai recipes include a set of standard ingredients- tofu, peanuts, chili, sweet preserved pickles, dry shrimp, eggs, Chinese chives and bean sprouts.
- Stir-fry and serve. Now we have everything in place and is ready to turn on the heat and start stir-frying. Here are the steps: Heat up some vegetable oil in the wok.
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5/5 (1)Total Time 30 minsCategory DinnerCalories 704 per serving
- Bring a large pot of water to a boil and add in the pad thai rice noodles. Cook according to the directions on the packaging– usually about 5 minutes. Drain the noodles and rinse them under cold water.
- In a small bowl, whisk together the vegetable stock, soy sauce, brown sugar, sesame oil, lime juice, garlic, ginger, and cornstarch. Set aside.
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- Next, remove the vegetables to a bowl and add the sauce to the pan. Cook for an additional 2-3 minutes, or until the sauce has reduced and thickened.
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