PAM'S VEGETARIAN PAD THAI

Travelled to Thailand last week for our dinner.  Thai food has got lots of flavour, can  be a simple as you want or as complicated too!  Their dishes have lots of vegetables, crispy and sweet and also a  bit of heat.  Pad Thai is another favorite of our family, my son Rick does a wonderful job of putting this dish together (once I prep all the ingredients).  So it becomes a family affair, love having him in the kitchen.   This is a recipe that we put together with our favorite vegetables and a store bought sauce ( to save time).  One day I will get/find an authentic recipe for the sauce but for now we love this version.   I have used white rice noodles (Banh Pho )  and have recently found  brown Pad Thai noodles that are  delicious.

 

Pam's Vegetarian Pad Thai

 

 

 

 



The ingredients you will need.

 

Our favorite 'prepared' sauce.

Asian Family Pad Thai Sauce, perfect for our tastes.

 

Once the vegetables are all sliced, chopped and diced,

they are added to the pan with some oil and sauteed.

Drop the  rice noodles into very hot water and let sit

8-10 minutes, then drain.

The bean sprouts have been blanched, and the eggs

 cooked and chopped.

The tofu has been cubed and then tossed into  a cornstarch and

seasoning mixture.  Then into a pan with some oil that is hot.

The bean sprouts and snow peas are added to the vegetables and sauce.

The tofu is browning up very nicely.

Here are the toppings: sliced green onions, chopped cilantro

and  chopped dry roasted peanuts and of course a lime.

Add the noodles, sauce and toss well then top with the browned tofu.

 

 

Pad Thai Pam style, ready to enjoy.

 

 

Vegetarian Pad Thai Recipe

 

Serves: 6-8

Ingredients:

4 Tablespoons oil

1 medium onion, sliced

3 garlic, finely chopped

1 medium sweet red pepper, cut into thin strips

1 carrot, julienned

1-2 cups mushrooms, sliced

1 cup or more snow peas

1 - 11/2 cups fresh bean sprouts - blanched in boiling water

(just pour boiling water over sprouts in sieve)

12 oz dried flat rice noodles - (1/4 inch wide sometimes called Pad Thai noodles or Banh Pho )

1 (14-16 oz) block tofu (firm or extra firm), drained, pressed and cubed

1 jar (300 ml) Pad Thai Sauce (I like Asian Family brand)

2 eggs, beaten and scrambled ( or cooked omelet style then sliced)

1/4 roasted peanuts (dry roasted or regular), coarsely chopped

1/4 cup cilantro, chopped

3 green onions, sliced diagonally

1 lime

Noodles - Method

Put the rice noodles into a large bowl and pour very hot water over them to cover. Let sit for 8-10 minutes and drain. Set aside.

Tofu - Method

In a Ziploc bag add: 1/4 cup cornstarch, 2 Tbsp garlic powder & 2 Tbsp Seasoned Salt.

Add the cubed tofu and toss well, making sure all sides of tofu are covered in mixture.

In a large saute pan, heat 2 Tbsp oil and add the tofu. Saute on high heat for 1-2 minutes (until browned)

Turn tofu over and brown other side, keep turning to brown all sides. Turn heat off and add 2 Tbsp of the Pad Thai Sauce. Set aside.

Pad Thai Vegetables - Method

In a large frying pan on med - high (on the higher side), add oil and then the onions and garlic, saute 2-3 minutes, add the carrots and red pepper

Saute another 2 minutes then add the snow peas, mushrooms and bean sprouts , saute 30 seconds - 1 minute. Turn heat down a bit and pour the jar of sauce onto the vegetables and add the cooked noodles. Toss well making sure all noodles are covered in sauce. Add the scrambled egg and tofu..

Toss well.

Serve with sliced green onions , chopped peanuts and chopped cilantro..... and lime wedges

 

 

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