Vegetable Pad Thai with Dry-Fried Tofu

This is so good. I’m not kidding you. It’s really, really good. My family devoured it, even the tofu (which really just adds some texture and the much debated protein). Don’t want tofu? Add shrimp instead, if you are so inclined. The whole process took me about an hour but you could make it easier on yourself by taking a few short cuts (I’ve included suggestions in the ingredients). The big thing is getting those noodles soaking so they are ready to go when it’s time to add them to the pan. Want it a little spicy? Each person can add some Sriracha to the final product on their own plate. We had this with a side spring roll but I’m not kidding you, this is super filling. A side may not be necessary for anything more than additional flavour and texture. Your call. One of the really nice features of this meal is that the vegetables are nice and crispy and still have lots of flavour. Tasty, saucy, crunchy, flavourful… do you need any more to convince you to try this recipe?

With thanks to the guys (and their motivational language) at Thug Kitchen

Makes enough for 4*

Ingredients:
Sauce
1/4 cup lime juice (save time, use real lime juice from the squeeze bottle)
1/4 cup soy sauce or tamari
3 Tbsp water
3Tbsp brown sugar
3 Tbsp tomato paste
3 Tbsp rice vinegar
Noodles
14 oz package of rice noodles (about 1 package of 450g/1lb)
1 medium crown of broccoli (save time, buy this pre-chopped)
1/3 cup sliced shallots (or you can use a yellow onion)
4 cloves garlic, minced (save time, use the pre-minced out of a jar)
1 cup sliced green onions
1/4 cup roughly chopped cilantro
2 tsp neutral tasting oil (like grapeseed or safflower)
Dry-Fried Tofu (see recipe in Other Yummy Stuff)
Toppings
2 cups thinly sliced cabbage (red or green, but red adds nice colour. Save time, try the bagged coleslaw mix to save time)
1 carrot, thinly sliced into matchsticks (save time, buy them pre-cut or use the bagged coleslaw mix mentioned above)
1 cup bean sprouts
chopped peanuts (I used cashews)
Lime wedges
  1. Mix together all the stuff for the sauce in a medium glass (or a small bowl).
  2. Cook your noodles according to the package directions. Rinse with cold water. Chop up the broccoli into pieces no bigger than a quarter and get all the rest of your veggies and herbs on lock. Get ready to stir-fry.
  3. Now that you’ve got everything lined up, heat the oil over medium heat in a big skillet or wok. When the pan is hot, add the shallots and stir-fry those *&$%ers until they start to char around the edges, about 2 minutes. Add the broccoli and keep that $%it up for another 2 minutes until the broccoli is kinda charred but isn’t limp as *&$%. Now add the garlic and fry it up for another 30 seconds. Gently add the noodles and 1/3 cup of the sauce and toss that *&$% all around to make sure the sauce is nice and absorbed. Keep adding more tablespoons of sauce until it is exactly how you like it. (I used all of the sauce and probably could have added more). Turn off the heat and fold in the green onions and cilantro.
  4. Serve this mound of deliciousness right away piled high on a plate next to (or covered with) the cabbages, carrots, bean sprouts, and topped with the peanuts. Have some lime wedges shoved in there and squeeze that *&$% over it before you dig in.

Kathryn’s tips

*To say this serves four is about right at our house with three grown men eating dinner. You may have some leftovers or wish you had made more depending on how your family eats.

 

 

 

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