Pad Thai
I am going to straight-out tell you
this is not an authentic Pad Thai recipe. Pad Thai
includes fish sauce and I can't eat fish sauce. But
my cheater recipe tastes like Pad Thai. You
can use tofu, baked tofu*, cooked chicken or cooked
shrimp. Plan ahead - the noodles will need to soak
for about 30 minutes before they are ready for
frying. My recipe is spicy. Not emergency-room
spicy, but a little lip-numbing spicy. Thai food is
hot! Use one tablespoon of the chili sauce if you
don't like it very spicy.
8
oz. Pad Thai noodles (dry rice flour noodles)*
vegetable oil for frying (I use peanut oil)
3 cloves garlic, minced fine
3 eggs, slightly beaten
4 spring onions, sliced
8 oz. cubed firm tofu or baked tofu*, or cooked
chicken/shrimp
2 cups fresh mung bean sprouts
SAUCE:
juice of one lime, about 2 Tablespoons
2 Tablespoons soy sauce
1 Tablespoon rice vinegar
2 teaspoons sugar
1 or 2 Tablespoons Sriracha Hot Chili Sauce (I use
two)
1 teaspoon paprika
TOPPINGS:
4 Tablespoons crushed peanuts
fresh cilantro leaves, to taste (suggested 1/4 to
1/2 cup loose)
Prepare noodles, according to package directions.
Prepare the sauce. Heat a large skillet, or wok. Add
the oil and scramble the eggs. Remove cooked eggs to
a plate and chop into chunks. Stir fry the garlic
for a few seconds, then add the drained noodles and
green onions (add more oil, if needed) and fry for
one minute. Pour the sauce over the noodles and fry
for 1 or 2 minutes, until noodles are well-coated.
Add chicken and fry for another minute or two until
well heated. Stir eggs back into noodles. Stir to
coat. Add mung beans, stir only to distribute
evenly. Pour noodles onto serving platter. Sprinkle
peanuts and cilantro over and serve. Serves 4.
*INGREDIENT
NOTES:
If you can find them, use the straight-cut noodles -
they are easier to work with.
The Sriracha Chili Sauce from Huy Fong (pictured
above) is available nation-wide.
Baked tofu is just that - tofu that has been
seasoned with various flavors and baked. Buy
Thai-flavored baked tofu or Chinese Five-Spice. It
usually comes vacuum-sealed in the refrigerated
section of your local supermarket.
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