Friday, August 3, 2012

Vegetable and Tofu Pad Thai

Pad Thai really shouldn't be something you can only enjoy when having takeout.

It should be something you can enjoy anytime, guilt free.


That's right.  This is a healthy Pad Thai recipe that you can easily make at home on any day of the week.

No, you Thai food lovers out there, you're not dreaming.


First off I'd like to say that Pad Thai is not a  hard thing to make.  Some people may think of it as a difficult dish to prepare, but really, it's not.

I bet you could even make this in the time it would take the dish to be delivered from your favorite Thai restaurant.


There's also the added bonus that it's healthy.

Instead of your normal Pad Thai, which might contain chicken or shrimp, this one uses tofu and eggs, for a much lighter dish.

Although, even if you did use meat instead of tofu, this would still be a much healthier dish than that of a popular restaurant.

How's that for a great deal?


Vegetable and Tofu Pad Thai -original recipe comes from here
(makes 4 servings)

  • 8 ounces dried wide, flat rice noodles
  • 1/4 cup lime juice
  • 3 tbsp soy sauce
  • 1 tbsp sweet chili sauce
  • 1 tbsp packed brown sugar
  • 2 tbsp vegetable oil
  • 2 large eggs, lightly beaten (omit for vegan version)
  • 1 package firm tofu, drained, thinly sliced, and patted dry
  • 2 medium carrots, shredded
  • 2 garlic cloves, minced
  • 8 scallions, white and green parts, thinly sliced
  • Coarse salt
1. Soak noodles according to directions on box.  Drain.  
2. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
3. In a large non-stick skillet, heat 1/2 tsp olive oil over medium-high and tilt to coat pan.  Add eggs, swirling to coat bottom, and cook until just set (about 1 minute).  Transfer eggs to cutting board, roll up loosely, and cut into thin strips.
4. Add 4 tsp oil to skillet and heat.  Add tofu in a single layer, and cook until golden brown on both sides, flipping halfway through.  Move tofu to cutting board.
5. Add 1 1/2 tsp oil, carrots, garlic, and scallion whites to skillet, and cook until softened.  Add lime juice mixture and bring to simmer.  Add noodles and cook, stirring frequently, for about 1 minute.  Add eggs and tofu, and gently toss to combine.  Season with salt and top with scallion greens.  Serve while still warm.

*I had to double the ingredients in the sauce to get enough to coat everything to my liking.  You may or may not have to do this.



Enjoy!

I bet you won't ever order this from takeout again!

Revisited Recipe of the Day:


Black Bean and Brown Rice Veggie Burgers



Pin It!

4 comments:

  1. Very nice explained recipe for Pud Thai, it looks nice on the photos!

    ReplyDelete
    Replies
    1. It's really a great recipe, especially of you're a vegetarian who does't want to miss out. I'm glad the photos help, too.

      Delete
  2. thanks for sharing.

    ReplyDelete
    Replies
    1. No problem. Thanks for reading.

      Delete