September 18, 2014

pad thai

  Love Pad Thai?  Here is a fast, homemade version that you will LOVE!  It is easy to prepare, making it perfect for a Sunday afternoon or weeknight dinner.

Servings 4-6
Total Time 20 minutes

  • 16 ounces flat rice noodles
  • 2 tablespoons olive oil
  • 2 eggs
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 red pepper, thinly sliced
  • 1 package of tofu, pressed and cubed (TIPS AND TRICKS: press tofu)
  • 6 green onions
  • 1/2 cup cilantro, chopped
  • 1/4 cup Bragg's Liquid Aminos (or plain soy sauce)
  • 1 lime, juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons sriracha sauce (this small amount adds more flavor, not heat, those that would like some heat I would suggest adding additional at the end)
  • 1 cup bean shoots


In a small bowl whisk together the Bragg's, lime juice, sugar, and sriracha.  Set aside.

Cook the noodles in a large saucepan according to package directions.  Drain, toss with a bit of oil (if the noodles are finished before you need them), and set aside.

While the noodles are cooking, heat the olive oil over medium high heat in a dutch oven, or large skillet.

Add the onion, garlic, and red pepper.  Cooking for 2-3 minutes, until they begin to soften.

Move the vegetables to one side of the pot and add the eggs to the other, cooking them until they are set, 1-2 minutes.

Stir in the tofu, green onions, half the cilantro, noodles, and sauce.  Gently toss until well combined, cook for an additional 4-5 minutes.

 Serve topped with cilantro.  Enjoy!!

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