pad thai recipe as promised!
Pad Thai from Mollie Katzen's Still Life With Menu
Serves 4-6, takes 45-60 minutes
6 oz. uncooked rice noodles, about 3 cups cooked (I used half a package)
5 Tbsp soy sauce
2 Tbsp peanut butter
1 Tbsp brown sugar
3 Tbsp corn or peanut oil
3 eggs, beaten
6 scallions in 1-inch chunks, white and green
1 lb. fresh mung bean sprouts (didn't use since Hubby won't eat them)
3 cloves garlic
up to 1.5 tsp crushed red pepper
1 lb. firm tofu cut in small cubes
1/3 cup cider vinegar
1 cup chopped, toasted peanuts (toast carefully in the toaster oven)
lime wedges
1.) Cook the noodles 3-5 minutes in boiling water. Drain, rinse in cold water, and drain again. Set aside.
2.) Combine soy sauce, peanut butter, and brown sugar in a small bowl and stir until uniform. Set aside.
3.) Heat a large wok or skillet. Add 1 T oil and then beaten eggs. Stir until dry. Remove from heat and set aside.
4.) Heat wok again, add 2 T oil, scallions, sprouts, garlic, and red pepper. Stir fry for a minute or so. Add tofu and stir fry a few more minutes.
5.) Add the cooked, drained, noodles and stir fry for about 5 minutes.
6.) Add the peanut butter paste along with the vinegar. Stir and cook several more minutes.
7.) Stir in cooked egg. Serve topped with peanuts and lime.
Serves 4-6, takes 45-60 minutes
6 oz. uncooked rice noodles, about 3 cups cooked (I used half a package)
5 Tbsp soy sauce
2 Tbsp peanut butter
1 Tbsp brown sugar
3 Tbsp corn or peanut oil
3 eggs, beaten
6 scallions in 1-inch chunks, white and green
1 lb. fresh mung bean sprouts (didn't use since Hubby won't eat them)
3 cloves garlic
up to 1.5 tsp crushed red pepper
1 lb. firm tofu cut in small cubes
1/3 cup cider vinegar
1 cup chopped, toasted peanuts (toast carefully in the toaster oven)
lime wedges
1.) Cook the noodles 3-5 minutes in boiling water. Drain, rinse in cold water, and drain again. Set aside.
2.) Combine soy sauce, peanut butter, and brown sugar in a small bowl and stir until uniform. Set aside.
3.) Heat a large wok or skillet. Add 1 T oil and then beaten eggs. Stir until dry. Remove from heat and set aside.
4.) Heat wok again, add 2 T oil, scallions, sprouts, garlic, and red pepper. Stir fry for a minute or so. Add tofu and stir fry a few more minutes.
5.) Add the cooked, drained, noodles and stir fry for about 5 minutes.
6.) Add the peanut butter paste along with the vinegar. Stir and cook several more minutes.
7.) Stir in cooked egg. Serve topped with peanuts and lime.