Saturday, February 4, 2012
I made this delicious pad thai dish last week and for the first time in my efforts, I finally got pad thai right. I love a good tofu pad thai, but in the past, things never really came out the way I had hoped. However, this dish, which I consulted a variety of recipes for before coming up with my own, was a huge success. My husband loved it as well and it yielded plenty of leftovers that were quickly gobbled up. Tamarind paste is an essential ingredient for any pad thai sauce. I love the tangy flavor of tamarind in a variety of dishes, and it lends a nice flavor to the pad thai sauce here. I got mine in Curry Town at Foods of India.
Sasha's Vegetarian Pad Thai
12 oz (one package) dried flat rice noodles (pad thai noodles)
3 T tamarind paste
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1 T Sriracha (spicy chile sauce)
1 bunch scallions
2 small onions
1 package (15 oz) extra firm tofu
1/2 cup canola oil
5 cloves garlic, finely chopped
5 large eggs
1/2 cup roasted unsalted peanuts (chopped)
Soak the noodles in boiling hot water until softened, about 25 to 30 minutes. Make sure they are done before you combine them in with the dish.
To make the sauce, combine the brown sugar with the tamarind paste, sriracha and soy sauce and stir over medium heat until the sugar dissolves. Set aside.
Cut the tofu into 1 inch cubes. Cut the scallions and onions. Saute the onions in a tablespoon of canola oil on low heat until browned, about seven to eight minutes. Set aside. Lightly scramble the eggs with a 1/2 tsp of sea salt and cook the eggs in a wok until cooked through. Break up into chunks and set aside. Stir fry the scallions, cooked onions and garlic for about a minute in a bit of canola oil. In a wok, add about 6 T of the canola oil and fry the tofu cubes on all sides until browned. Combine the tofu, egg, noodles and onion mixture. Add the noodles and sauce and combine well. Finally, mix in the chopped peanuts and serve.