Heather's chicken pad thai

0 likes 0 comments Recipe by Lori McAleer

Ingredients

1 lb rice noodles
warm water
1 lb extra lean tofu, pressed
canola oil
1/2 cup soy sauce
3/4 cup sugar
3/4 cup white vinegar
3 tbsp sambol olek chili paste or 2 tbsp each ketchup/paprika
2 tsp finely chopped garlic
8 green onions, chopped into 1 inch pieces
4 cups bean sprouts
3/4 cup roasted unsalted peanuts, finely chopped
lime wedges, to serve

Directions

1. Cover noodles with warm water in a large bowl and soak 30 minutes (until flexible and soft but not enough to be mashed). Drain and set aside.

2. For Tofu, 1 of 2 things:
1 - Slice into bite size pieces and bake at 375 on a slightly oiled pan 15 minutes for each side OR
2 - Cube and fry in 1/2 cup olive oil in very hot wok until lightly browned, remove from oil and drain.

3. In a large bowl mix soy sauce, vinegar, sugar, and sambol olek until well blended.

4. Heat several tsp of oil in a medium hot wok. Add noodles (flip to coat with oil), then add soy sauce mixture and garlic and bring to a boil while gently folding the noodles.

5. Lower the heat a bit and keep liquid boiling while frequently folding noodles, when almost all liquid has been absorbed add tofu and green onions and cook for approximately 2 more minutes (until tofu is warm and onions are bright green).

6. Serve Pad Thai with a heavy garnish of bean sprouts and peanuts.

main courses April 23, 2011 15:14