Friday, March 30, 2012

Pad Thai with Tofu

This is a family favorite around here, taken from Molly Katzen's cookbook.  The kids can't get enough of it, so to save in cost, I always double the recipe, but don't double the amount of tofu and egg.
Pad Thai
6 oz rice noodles (or ½ box angel hair pasta)
5 tablespoons soy sauce
2 TBS peanut butter
1 TBS brown sugar
cooking oil
3 eggs, beaten
6 scallions chopped (use red onions if you don’t have scallions on hand)
1 lb bean sprouts (optional)
3 medium garlic cloves, minced
Crushed red pepper (to taste)
1 pound firm tofu, cut into small cubes
1/3 cup cider vinegar
1 ½ cups chopped toasted peanuts
Wedges of lime

1. Cook noodles, drain and rinse in cold water. Set aside.
2. Combine soy sauce, peanut butter, and brown sugar in a small bowl, and stir until it is a uniform paste.  Set aside.
3. Heat wok or large skillet.  Add a tbs of oil, add eggs, cook and remove.
4.  Heat wok again until hot, add 2 tbs oil, scallions, sprouts, garlic, and red pepper.  Stir-fry for a minute or   so.  Add tofu and stir-fry a few more minutes.
5.  Add the cooked noodles and stir-fry, attempting to combine everything as uniformly as possible, about 5 more minutes.
6.  Add peanut butter/soy sauce mixture, and vinegar .  Stir and cook a few more minutes. 
7.  Stir in the cooked egg.  Top with peanuts and wedges of lime.

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