I did three versions of pad thai this past weekend. The first version is the definite winner. Again, I started getting too far away from original ratios and it lost its pad thai-ness. By the last version I didn’t even eat much of it and won’t bother to post the recipe. I’ll stick with the original even if it does seem like “too much” honey for one person. Here’s an idea…I’ll just not have ALL the sauce whenever I make it. Imagine that!
1. Stick with original ratios for honey, lime juice, and soy sauce.
2. Add more heat using more chili sauce in the recipe or crushed pepper at the table.
3. Soak the noodles for 10 minutes in warm water rather than boiling. Big difference.
4. Hot oil adds tons of flavor to both the tofu and the whole dish.
5. Using two large utensils for tossing while stir frying was a big winner. Combined everything nicely without creating a gloppy mess.
6. Herbs are another key. I think my favorite is good ole fashioned sweet basil.
7. Scallions vary widely in pungency. When I buy the standards that are usually large at the grocery store, I would probably only use 1-2. The ones I got recently from a Thai vendor at the market were nice and mild meaning I could use more.
8. I like using a large non-stick pan rather than a wok. Call me lazy, but it is SO much easier and the clean-up doesn’t have to be immediate (meaning before enjoying the meal).
9. Any crushed nut will do. I think peanuts are traditional. I love cashews, pistachios, or even almonds.
I think I’ve had enough pad thai for a little while, but I’ll be back to it before long. I love this stuff!!
- 2 TB lime juice
- 4 TB low sodium soy sauce
- 2 TB honey
- optional: 2 tsp chili garlic sauce (medium heat) or more for personal taste
- Shake or stir everything to combine.
I think my next comfort food project will be pad woon sen. Bring it on! (only if I can find the proper noodles) Tags: pad thai, plant based, recipe, sauce, stir fry, thai