padthai

Brooklyn Pad Thai

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6 Servings

This is probably the most unhealthy meal that I make for us right now. But I made it the 1st time, following the recipe for the most part, and now I don’t want to try to make any adjustments to it because I like it so much. Yes, there are 6 tablespoons of sugar in this. This is the only recipe where I use actual sugar. Luckily it makes 6 servings!! So that is about 12g of sugar per serving.

There is also a lot of oil, which I did cut back from 6 tablespoons to 3, and I think it tastes great!! I give this recipe 5 stars all the way. Nutritionally, it seems lacking in the vegetable department. But again, with me liking it so much, it’s hard to want to make any changes. Sutton thinks it’s really good and gives it a 4. He’s saving his 5 star ratings for his absolute favorites!

This is not a traditional pad thai, and to be honest, I’m not sure what that is like anyways. I can’t remember the last time I ordered pad thai at a restaurant. We usually get curry instead. But I think this is the right amount of sweet/spicy and I love having the green onions and cilantro, with the crispy tofu and bean sprouts. Yum!

Sutton Rated: 4
Angie Rated: 5

Note: All of the changes I made are shown in the recipe below

Source of original recipe: http://www.target.com/p/vegan-with-a-vengeance-original-paperback/-/A-11937899

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 lb pad thai rice noodles
  • 6 tbsp tamari (soy sauce)
  • 6 tbsp sugar
  • 2 tbsp tomato paste
  • 2 tbsp Asian chili garlic sauce
  • 1/4 cup mirin (rice wine)
  • 3 tbsp lime juice
  • 3 tbsp peanut oil
  • 1 lb tofu, drained and pressed, cut into small triangles
  • 1 medium red onion, cut in half and thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp finely minced lemongrass
  • 2 cups bean sprouts
  • 8 scallions, sliced into 1 1/2 inch lengths
  • 2 small dried red chiles, crumbled
  • 1/2 cup chopped roasted peanuts
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

Instructions

  • 1. Prepare the rice noodles according to the package directions.
  • 2. Mix together the tamari through lime juice.
  • 3. Preheat a large nonstick skillet or wok over moderate-high heat. Pour 2 tablespoons of the peanut oil into the pan and heat, then quickly add the tofu. Stir-fry for 7-10 minutes, until the tofu is crisp on the outside. Remove from pan and set aside.
  • 4. Pour 1 tablespoon of the peanut oil into the pan. Add the red onion and stir fry for 1 minute. Add the garlic and lemongrass, and stir fry for 30 more seconds. Add the sauce and when it starts to bubble, add the noodles. Cook for 2 minutes stirring constantly. Then, add the tofu, bean sprouts, scallions, chiles, and peanuts. Stir for 30 seconds more. Remove from heat and stir in the cilantro.

Instructions

  • 1. Prepare the rice noodles according to the package directions.
  • 2. Mix together the tamari through lime juice.
  • 3. Preheat a large nonstick skillet or wok over moderate-high heat. Pour 2 tablespoons of the peanut oil into the pan and heat, then quickly add the tofu. Stir-fry for 7-10 minutes, until the tofu is crisp on the outside. Remove from pan and set aside.
  • 4. Pour 1 tablespoon of the peanut oil into the pan. Add the red onion and stir fry for 1 minute. Add the garlic and lemongrass, and stir fry for 30 more seconds. Add the sauce and when it starts to bubble, add the noodles. Cook for 2 minutes stirring constantly. Then, add the tofu, bean sprouts, scallions, chiles, and peanuts. Stir for 30 seconds more. Remove from heat and stir in the cilantro.

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