Ever since SuperMama and I have had Pad Thai last week, I’ve been craving it somehow. I decided to make one from scratch tonight. OH. MY. GOD! It was delicious and there is enough left overs to feed an army! Here’s the recipe:
SuperMama’s Pad Thai
(Adapted from vegweb.com)
- 1lb rice noodles
- 375g extra-firm tofu, cubed
- 1/2 cup peanut oil
- 1/2 cup Shoyu (soya sauce)
- 3/4 cup Sucanat (can be replaced by sugar)
- 1/2 cup white vinegar
- 3 tsp chili garlic sauce
- 7 stalks green onions, chopped
- 1 stalk lemongrass, thinly chopped
- 2 cups broccoli florets, chopped
- 3 carrots, finely grated
- 1 bunch of rainbow chard, stems removed and leaves chopped (I used rainbow chard because I had a bunch left over in the fridge, you can use any chard)
- 2 cups bean sprouts
- 3/4 cup natural crunchy peanut butter
- 1 lime, cut in wedges for garnish
1. Cut broccoli florets and reserve in colander. Chop green onions and lemongrass. Grate carrots. Remove stems from chard and chop up leaves. Cook rice noodles according to package. Drain over the broccoli (they will get cooked that way). Reserve noodles and broccoli for later.
2. Cube the tofu and fry in about 1/2 cup of oil in a very hot wok. Fry the tofu until lightly browned. Remove from the oil and drain. Reserve the oil in the wok.
3. Mix the soy sauce, vinegar, sucanat, and garlic chile paste in a bowl. Stir until well blended. The sugar won’t dissolve completely, but that’s okay. Reheat the oil in a medium hot wok and add the noodles and broccoli coating them with the oil. Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles.
4. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles. Try not to break the noodles. When almost all the liquid has been absorbed, add the tofu and rest of vegetables and cook for about two minutes longer–until the tofu is warm and the onions are bright green. Add peanut butter and fold some more.
5. Serve the Pad Thai with and garnish with lime wedges on the side.
- Total Fat 24.32g
- Saturated Fat 4.33g
- Cholesterol 0mg
- Sodium 906.62mg
- Total Carbohydrate 62.43g
- Dietary Fiber 3.59g
- Sugars 17.83
- Protein 17.19g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.