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March 01, 2006
Tofu Pad Thai
I made Pad Thai (from scratch) the other night. I am immensely proud of myself, since I’ve only made it with the help of a box before. Boyfriend said that “the noodles were the best” but “meat would be preferred over tofu.” Well said.
13.2 oz Phad Thai Rice Sticks (aka Rice Noodles, Rice Vermicelli or Long Rice)
3 T. Vegetable Oil
1 Clove Garlic, Minced
3 Eggs
1 Container of Tofu, sliced
4 T. Fish Sauce
1 Green Onion, Sliced
2 T. Sugar
1 t. Paprika
1 C. Bean Sprouts
1/4 C. Ground Peanuts
In a large bowl, soak rice sticks in warm water for 15-30 minutes, until tender but firm.
1. Heat oil in a large frying pan (pot or wok), then add garlic.
2. Add egg and scramble until done; reduce temperature.
3. Add sliced tofu, mix together.
4. Drain rice sticks well and add to egg mixture.
5. Increase temperature and stir fry noodles until they are translucent, adding up to 1/4 C. of water if needed.
6. When rice sticks begin to stick together, add fish sauce, sugar, paprika, bean sprouts, and green onion.
7. Sprinkle each serving with chopped peanuts. Garnish with slice of lime.
Posted by Stacy on March 1, 2006 03:02 PM | Filed In: Food
