Recipe: Tofu Pad Thai

I'm a pretty adventurous soul, at least when it comes to cooking. I like to try new things. So when I came across this recipe I had to try it, with a few changes suggested tin the comment section. This recipe serves 2 people.

1/3 (12 ounce) package rice noodles

• 2 teaspoons vegetable oil
• 1 package of extra firm tofu, drained and cut into bite-sized pieces
• 3/4 tablespoon vegetable oil mixed with 1 teaspoon sesame or olive oil (to fry tofu)
• 1-1/3 eggs
• 1 teaspoon soy sauce
• 1 tablespoon sweet chili sauce
• 3 teaspoon rice vinegar
• 4 teaspoons fish sauce
• 2 tablespoon white sugar
• 1-1/2 teaspoon peanut butter (optional)
• 1/8 teaspoon crushed red pepper
• 2 cloves minced garlic
• 2/3 cup bean sprouts
• 1 green onions, chopped
• 2 tablespoon crushed peanuts (garnish)
• 1/3 lime, cut into wedges (garnish)
• shredded carrot (garnish)

Directions

1. Toss the noodles in boiling water for 1 min then turn off the heat. Let it sit for 5 min in the hot water, check for softness, then rinse with cold water, and set aside.
2. Heat vegetable oil in a wok or large heavy skillet. Saute tofu until browned. Remove, and set aside. Heat oil mixture in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in tofu, with green onions and garlic, cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper, peanut butter, soy sauce and chili sauce. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
3. Garnish with lime, peanuts, and carrots.

If you don't like tofu, use any type of meat or fish you might prefer. Traditional pad thai uses tiny shrimp. Pad thai is like chili or soup, you can add anything you want.

Written by Roz of Moon Raven Arts