When Dizzle is out of town I resort to comfort food. The recent choice is pad thai. I love the stuff. The last couple times I’ve made it, something just wasn’t right. The most recent included prune baby food, and that definitely doesn’t seem quite right. (although it was super tasty in its own right) When I order it take-out I do love it, but I always find myself adding lime or hot pepper because it’s just too sweet. So….during Dizzle’s current biz trip I decided to do a pad thai project. Oh yes!!
This is the first rendition. I went back to basics. Nothing fancy. I could have made my own tamarind paste, blah blah blah. I could have over-complicated things as usual. Not this time! I thoroughly enjoyed this. Balance was good. Heat was there. Tofu was tasty. Noodles were sticky enough for chop sticks. Winner. Two more days to experiment. (Why can’t I just be satisfied?? :))
- 1-2 servings tofu prepared for thai
- 1 tsp hot oil
- 2 TB lime juice
- 4 TB low sodium soy sauce
- 2 TB honey
- 2 tsp chili sauce
- 1 serving pad thai whole grain (brown rice) noodles
- 2-4 scallions (depending on pungency) slices and separated whites and greens
- 1 TB ginger paste
- 4 oz mung bean sprouts
- 1 small handful preferred herb: basil, thai basil, cilantro
- ¼ cup chopped nuts
- Heat pan or wok to medium high. Add hot oil. Saute tofu until lightly browned. Set aside.
- Combine lime juice, soy sauce, honey, and chili sauce in separate cup. Stir or whisk to combine. Set aside.
- Heat a pot of water to almost boiling. Pour over noodles to soak in a separate bowl for 10 minutes.
- Add ginger and whites of scallions to pan. Stir fry for a minute or so. Add tofu, sprouts, and noodles and about half of sauce. Toss to combine using two large cooking utensils. When sauce starts to dry add the remainder of the sauce and continue to cook and toss. Add greens of scallions and herbs.
- Serve and top with chopped nuts.
- *Could easily be two portions of sauce, but it depends on taste preference. Double noodles, sprouts, and nuts for 2 portions.
I’m greedy with sauce. I love it. Any time there is sauce I want more. This could easily be 2 or even more servings of the sauce portion of the recipe.
Tags: pad thai, plant based, recipe, sprouts, tofu