“I love Pad Thai….”
You’ve never had Pad Thai.”
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This is one of my go-to meals and I love it more each time I make it. It’s fairly simple, makes a large portion that lasts for lunches the next few days, and tastes AMAZING.
Ingredient details:
- Rice noodles – I used the thai kitchen brand.
- Sesame oil – I definitely recommend sesame oil over any other oil for this dish. The sesame adds a great flavor. You can switch to another oil if you have allegies and it’ll still work out and taste great!
- Firm tofu – Make sure you get firm or extra firm tofu. You want the tofu to be firm and not fall apart while mixing with the dish.
- Cornstarch
- Bell peppers
- Yellow onion
- Garlic
- Carrot
- Bean sprouts
- Mushroom soy sauce
- Organic sugar
- Tamarind paste
- Vegan Oyster Sauce
- Lime juice
- Optional: 2 fresh limes, peanuts, green onions, sriracha
Recipe List
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 6
Ingredients:
16oz rice noodles
14oz tofu
2 tbsp cornstarch
1 tbsp sesame oil
1 red pepper
1 orange pepper
1 onion
5 cloves garlic
1 carrot
15oz bean sprouts (or a cup of fresh bean sprouts).
2 tbsp mushroom soy sauce
1 tbsp organic sugar
1 tbsp tamarind paste
1 tsp vegan oyster sauce
2 tbsp lime juice
1/2 cup water
Optional: 2 fresh limes, peanuts, green onions, sriracha
Instructions:
- In a large pot, bring 4 quarts of water to a boil.
- Pour the rice noodles into the boiling water, turn off the heat and cover. Let rest for 8 minutes and then drain out the water.
- Once drained, add 1tbsp of rice wine vinegar and rest until other ingredients are ready.
- Press tofu and cut into 1 inch cubes. Toss in corn starch and bake in the oven at 400°for 20 minutes.
- Chop carrots, peppers, onions, and mince garlic.
- In a large wok, heat sesame oil on medium heat.
- Add onions and garlic and cook until translucent.
- Pour in carrots and peppers. Cook until carrots are softened (about 10 minutes).
- Add bean sprouts.
- In a small bowl, measure out soy sauce, sugar, tamarind, lime juice, oyster sauce, and water. Mix well.
- Pour sauce into veggie mix and stir well.
- Add the cooked rice noodles and the baked tofu and stir well until the noodles absorb the sauce.
- Serve into bowls and top with optional toppings of your choice (I look all of them, but was out of fresh limes and green onions when I made this dish).
