Believe it or not, but in a past life, I was a picky eater. I’m talking seriously picky.
The freshest vegetable I enjoyed was pizza sauce and the closest you would get me to ethnic cuisine was store bought taco seasoning.
But don’t judge me on the immature taste buds of my past; I promise they have matured.
They’ve matured to the point that there isn’t really anything I won’t give a try and very little I don’t like. But most importantly, they have matured to the point that I have grown to LOVE Thai food.
My love for Thai cuisine is so great, that I couldn’t help but take a Thai cooking class so I would never have to live without it!
So I’m sharing a family favorite today. It isn’t quite the grab and go option of Meatless Monday Meals of the past, but I promise it comes together quickly and is 100% worth the extra effort, especially for all those lovers of Pad Thai!
- 6 oz. rice noodles
- 1 package extra firm tofu, drained and cut into bite sized cubes
- 4 T. vegetable oil
- 3 cloves garlic, minced
- 3 T. pickled radishes
- 1 ½ T. lemon juice
- 1 ½ T. lime juice
- 4 T. fish sauce
- 2 T. sugar
- 1 T. tamarind water
- 2 eggs, slightly beaten
- 4 oz. bean sprouts
- 5 T. peanuts, chopped
- 8 T. scallions, finely chopped
- 4 T. cilantro, chopped
- 1 ½ T. sweet chili sauce
- 2 T. hot chili paste
- 1 t. red pepper flakes
- Soak noodles in warm water for at least 45 minutes.
- Prepare all of your ingredients as directed in ingredient list.
- Place pickled radishes and garlic in a small bowl set aside.
- Combine lemon juice, lime juice, fish sauce, sugar, and tamarind water. Stir to dissolve the sugar. Set aside.
- Combine the bean sprouts, peanuts, scallions, cilantro, sweet chili sauce, hot chili paste, and pepper flakes in a bowl, set aside.
- Heat the oil in a wok or large fry pan. Add the tofu and don’t stir. Allow the tofu to sear on one side. When it turns a golden brown, stir the pieces to sear on another side. Remove from pan and set aside.
- Over medium high heat, flash fry the radishes and garlic in the same pan.
- Reduce the heat and add the lemon juice, lime juice, fish sauce, sugar, and tamarind water.
- Once the sugar granules begin to dissolve, add the drained noodles. Use two spatulas to coat the noodles with sauce.
- Push the noodles to one side. Turn up the heat slightly and add the beaten eggs in the vacant space and allow to set slightly (add more oil if needed before adding the egg).
- Gently mix the egg into the noodles once they begin to set around the edges.
- Add the bean sprouts, peanuts, scallions, cilantro, sweet chili sauce, hot chili paste, red pepper flakes, and tofu. Stir to combine into the noodle/egg mixture.
- Taste. Adjust to balance the sweet (sugar and sweet chili sauce), sour (lime juice), and salty (fish sauce) flavors.
- Serve with bean sprouts, chopped peanuts, chopped cilantro, chopped scallions, and/or lemon wedges.
As you make this over and over again (because you’ll be addicted), keep something in mind. Pad Thai is a dish that never comes out exactly the same every time. Each time the flavors balance themselves slightly differently based on the freshness of your produce and the quantities of the sauces. Play with it. Make it suit your taste. Although it will come out slightly different each time, nothing will affect the amazing power of the dish that is Pad Thai. It may carry a slightly different flavor, but it is always delicious!
Are you a Thai food lover, what’s your favorite dish?
My personal favorite is Thai Yellow Curry, which I haven’t quite perfected. But the day I do you will see it on here, because it is AMAZING!