Vegetable and Tofu Pad Thai

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I’ve never revisited or republished a recipe on this blog before, but I’m sharing a revamped recipe with you today. I made pad thai recently for dinner and after sharing it on instagram and facebook, I got many requests for the recipe. So I reviewed my old recipe to see if it still held up. Well, that old post was from 2008. That’s almost prehistoric for blog history. So I decided to clean it up a bit. It’s still the same basic ingredients. I’ve had seven years of pad thai practice, both the cooking and the eating. So I think it’s time. Red Boat fish sauce, one of the best anchovy-based fish sauces out there, released a kosher fish sauce, so now, kosher pad thai dreams can really come true for everyone.

I visited a new local to me Asian market on Sunday, so I had just replenished my supply of rice noodles and other goodies, so this week has been filled with various Thai and Chinese treats.

The important thing about pad thai is having everything ready to go when you want to start cooking. Everything cooks quickly.

Start by cooking the pad thai sauce in a small sauce pan. You will want to mix equal parts brown sugar, fish sauce and tamarind concentrate. To that mixture, you will add some vegetable or chicken broth. Boil the mixture and then let it simmer so it can thicken.

While the sauce is cooking, get your rice noodles ready. Fresh rice noodles are amazing, but the dried rice sticks work fine and are simple to cook. Just submerge the noodles in boiling and let them sit for several minutes until soft. Drain and then rinse with cold water until ready to use.

I beat up some eggs and let them cook in a pan. I set those aside.

Next, I sauteed up some shallots and garlic and then added some tofu and chicken style seitan to the pan.

Then, I added some Chinese broccoli and some shiitake mushrooms to the pan. I let those cook a few minutes.

Next, I added the rice noodles to the pan and stirred in the sauce.

After everything was incorporated, I stirred in some bean sprouts and scallions and got ready to plate it.

Serve the finished pad thai with some crushed up peanuts and lime wedges. I love what the lime juice does to this dish.

Enjoy!

Vegetable and Tofu Pad Thai
 
Author:
Cuisine: Thai
Serves: 4 servings

Ingredients
  • 3 tbsp. fish sauce
  • 3 tbsp. brown sugar
  • 3 tbsp. tamarind Concentrate
  • ¼ cup vegetable or chicken broth
  • 8 oz. pad thai rice noodles
  • canola oil
  • 3 eggs
  • 1 cup diced extra firm tofu
  • 8 oz. chicken or seitan
  • 1.5 cups slices shiitake mushrooms
  • 1.5 cups sliced chinese broccoli
  • 2 cups bean sprouts, washed
  • 4 scallions, chopped
  • ⅕ cup crushed peanuts
  • Lime wedges

Instructions
  1. Combine the fish sauce, brown sugar and tamarind concentrate in a small sauce pan. Heat on medium. Add in the broth. Let it come to a boil and then turn the heat down.
  2. Soak the rice noodles in boiling water until soft. Drain and set aside.
  3. Heat up a couple of teaspoons of canola oil in a wok or large pan. Beat the eggs and add to the pan. Scramble them a bit. Transfer eggs to plate and set aside.
  4. Add another teaspoon or two of oil to the hot pan and add your proteins. I like adding tofu or seitan, but feel free to play around with it. Add some beef or chicken or shrimp if that’s more your speed. Let it cook a few minutes.
  5. Add in some veggies. This is where I added mushrooms and broccoli. Let that cook a bit.
  6. Now, add the noodles to the pan and stir.
  7. Stir in the sauce.
  8. Finally, add the bean sprouts and the scallions and turn off the heat.
  9. You’re just about done!
  10. Serve pad thai topped with some peanuts and some lime wedges on the side. I love fresh squeezed lime juice on mine!

 

 

Pad Thai

I often find myself watching cooking videos and podcasts on my ipod. Youtube is wonderful for finding every possible how-to video. As of late, I have been especially into Korean and Thai cooking. Today I dug down to the heart of Chinatown and wandered through a couple of Thai markets for ingredients and ideas.

One of my favorite Thai dishes is Pad Thai. It’s truly comfort food, when done right. I finally built up the nerve to cook it. I was amazed that it wasn’t that hard to prepare.


Pad Thai

Ingredients:

Thin Flat Rice Stick Noodles
Eggs – a couple
Tofu – diced small, extra firm
Another protein (optional)
Garlic – chopped

Ground Peanuts – crushed, roasted
Chives –
Beansprouts – I didn’t have any and didn’t see any good ones in the store
Tamarind Concentrate
Sugar – when done right, you should use palm sugar – I didn’t have any
sriracha or chili paste
fish sauce – sometimes available kosher from
koshergourmetmart – if vegetarian, use extra soy sauce
soy sauce
Vegetable Oil – non fragrant oil is important, peanut or canola works well

lime wedges – very important player in this dish

The trick is to have everything read to go, before you heat up your wok.

Get your sauce ready. For 2-3 servings, I used 2 tablespoons of tamarind, 2 tablespoons of fish sauce, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 2 teaspoons of chili paste.

Cut up your tofu and let it dry on papertowels.


Chop up veggies and/meat

Cook the rice noodles. Pour boiling water over noodles in a bowl and let sit for 10 minutes. Do not overcook them. Very important.



Ready to get down to business now. Heat up a large wok with 2 tablespoons of oil. Add in your garlic and tofu. Fry a bit. Move the garlic and tofu to the side. If using meat, this is when you would cook it. Crack in your eggs and scramble. Let it set a bit.

Toss in your noodles. Toss in the sauce and mix. Throw in the beansprouts and any other veggies you might be adding. Mix up and stir fry a few minutes.

Serve on to a plate. Sprinkle over some chopped peanuts. Serve with a lime wedge to squeeze over. The lime juice is essential and very yummy in this dish.


This meal turned out to be a hit tonight. Feel free to play with ingredients a bit. Add more or less of sauce ingredients to meet your taste. I will probably add more heat (chili paste) next time as well as more lime juice squeezed on. I was very happy with this meal and will make again. Very easy quick dinner night meal.

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