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 (VEGAN)
This is not the most authentic version of Pad Thai but we really enjoy it and it's also a very cheap recipe to make. We were sceptical of the instructions that say not to stir the first time we made this but we followed them and it does work. If you aren't vegan, you might want to add some shrimp or a fried egg on top. We often substitute the frozen peas for whatever vegetable we happen to have around the house.
Provided by Sackville
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic and onion in a large, deep frying pan.
- After a couple minutes, add the tofu and green onion. Let it fry away without stirring.
- After a few more minutes, throw the peanut butter glob in the center and pile on the grated carrot, frozen peas, and mushrooms.
- Put the lemon juice, hot sauce and hoisin sauce on top as well, still without stirring it yet.
- Let everything cook away over a medium heat for another 5 minutes or until the vegetables have reached a nice consistency.
- Give the heap a big stir.
- Soak the rice noodles in boiled water for 5-8 minutes and mix them in well with the fried vegetable mixture.
- Squeeze on a bit more lemon, serve and enjoy.
Nutrition Facts : Calories 671.2, Fat 16.2, SaturatedFat 2.9, Cholesterol 0.6, Sodium 713.4, Carbohydrate 115.6, Fiber 12.6, Sugar 18.1, Protein 24.9
VEGAN PAD THAI
Pad thai is equally delicious without meat. The secret is balancing the flavors by subbing fish sauce with soy sauce. If you can find Thai soy sauce, aka soybean sauce, use it!
Provided by Jet Tila
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
- To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
- Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
- Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
- Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.
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4.8/5 (12)Total Time 30 minsCategory Entrée, Main CourseCalories 324 per serving
- Preheat your oven to 350 °F. Start by making the oven-baked crispy tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then add the corn starch. Make sure all cubes are covered in corn starch. Line a baking sheet with parchment paper and place the tofu cubes on top. Bake for 25 minutes, tossing halfway.
- Heat some oil in a large non-stick pan or wok. Add the garlic, the green onions, the ginger, and the chili and cook for 2-3 minutes.
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- 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.
- To prepare the pad thai sauce, combine in a small mixing bowl the tamarind paste, vegan fish sauce, soy sauce, brown sugar and lime juice.
- Prepare all the ingredients for the stir-fry as once the pan is hot, things will happen fast! Shred the carrot, crush the garlic, finely slice the onion, chop the cilantro, whisk the eggs (skip this part for vegan pad Thai), and crush the peanuts.
- Cut a block of firm tofu into square pieces. Heat up 2 tablespoons of coconut oil in a frying pan on medium-high heat and add the tofu. When it starts to golden add the sriracha sauce and soy sauce.
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- 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).
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