Vegetable and Tofu Pad Thai

My husband recently admitted that he was seriously skeptical the first time I made this for dinner. My “meat and potatoes” man was having a hard time living without his favorite meats, and he was pretty sure he was NOT going to like tofu! He was MORE than surprised when he LOVED this dish and it has been on our year round menu ever since. Not everyone here likes all the toppings, so I just put them in bowls on the table and folks can take what they want. I love that this is AG safe and completely dairy-free! For another Asian inspired treat, click here for my delicious homemade Vegetarian Egg Rolls.

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8  ounces dried flat rice noodles

1/4  cup lime juice (fresh is always best, but I use whichever I have on hand)

3  tablespoons fish sauce (or soy sauce)

1  tablespoon chili sauce, such as Sriracha (half of my family likes spicy and the other   half does not, so I use about 1/2 a tablespoon here)

1  tablespoon packed dark brown sugar (I use light brown if that’s all I have)

2  tablespoons vegetable oil

2  large eggs, lightly beaten

1  14-oz package firm tofu, drained, thinly sliced, and patted dry between paper towels

2+  medium carrots, peeled and shredded

2  cloves garlic, minced

8  scallions, white and green parts separated and thinly sliced

Salt to taste

2  tablespoons roasted salted peanuts, chopped (if desired)

1/4  cup fresh cilantro (if desired)

 

In a small bowl whisk together lime juice, fish sauce, chili sauce, and brown sugar.

In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat the pan. Add the eggs, swirl to coat the bottom and cook until just set, flipping halfway through. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips.

Add 4 teaspoons oil to skillet; add tofu in a single layer and cook until golden brown on both sides, approximately 5-7 minutes, flipping halfway through. Transfer to paper towels to soak up any excess oil and then slice into strips. This usually takes 3 batches. During the last batch, cook rice noodles according to package directions for pasta; drain.

Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet. Cook until softened, about 5 minutes. Add lime juice mixture and bring to a simmer. Add noodles, and cook, stirring gently until warm and well combined. Add tofu and eggs and toss to combine. Salt to taste. Serve immediately with peanuts, chopped cilantro, and scallion greens, if desired. Martha says this serves 4. As a meal by itself , I say it serves 3. If you are also serving a salad or something else with it, it makes 4 smallish bowls. Hope that helps!

 

Adapted from Martha Stewart Everyday Food. See here for original recipe: http://www.marthastewart.com/337868/vegetable-pad-thai

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