Pad Thai Recipe

[Guest guest]

Well I was actually looking for a curry recipe using Rice Sticks and I ran

across this Pad Thai recipe. I love Pad Thai and I thought I would give

this recipe a try, which I have not as of yet. I have saved so many of your

recipes and am trying to make at least one a week. I do work and do all my

own cooking so I guess for the most part I just " throw stuff " together. I

did want to share this one as it is making me want some right now!

 

Phillip

 

Pad Thai

Serves 6

 

Ingredients

 

16 oz. rice sticks

 

1 lb. firm tofu

 

1/3 c. tamari

 

1/3 c. rice wine vinegar

 

2 T. crunchy peanut butter

 

1 T. honey

 

2 t. sesame oil

 

3 small carrots - cut into match sticks

 

6 scallions - sliced diagonally into 1-inch pieces

 

1/2 lb. fresh mung bean sprouts

 

3 cloves garlic - minced

 

1/2 tsp. red pepper flakes

 

1/4 c. fresh cilantro - minced

 

2 limes - cut in wedges

 

Directions

 

1. Put rice sticks in a large pot of hot tap water. Drain and add more hot

water periodically as you prepare the rest of the ingredients. The goal is

to soften the noodles.

 

2. Slice tofu in half, end to end (like a bagel). Lay both slabs between two

cutting boards. Put something heavy on top (e.g. a blender) The goal is to

squeeze out the excess water.

 

3. Combine tamari, vinegar, peanut butter, and honey in a small bowl with a

whisk.

 

4. In wok or deep skillet with sesame oil, saute' scallions, sprouts,

garlic, carrot, and red pepper for about 2 minutes.

 

5. Cube the tofu, add to wok, continue cooking for about 4 minutes.

 

6. Add (now soft) pasta to wok, cook for 5 minutes, tossing with a large

fork (a pasta server works well). Add a splash of water if the mixture is

sticking to the pan.

 

7. Stir in peanut butter mixture and cook until heated through.

 

8. Serve immediately garnished with cilantro and lime wedges.