Tuesday, July 5, 2011

Recipe Monday- Pad Thai


 Pad- Thai


  • 1 pound Asian-style rice noodles
  • 1/4 cup soy sauce
  • 1/4 cup lime juice
  • 2 tbsp peanut butter
  • 2 tbsp hot sauce
  • 1/4 cup sugar
  • 1 block tofu, diced (Matt doesn't like tofu, so I used a chicken breast chopped into cubes.)
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp sesame oil
  • 1/2 cup bean sprouts
  • 1/4 cup chopped or crushed peanuts (optional) (I used cashews instead)
  • 4 green onions (scallions), sliced


Cook noodles according to package instructions. Whisk together the soy sauce, peanut butter, lime juice, hot sauce and sugar.
In a large wok or skillet, sautee the tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.
Add the cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts and green onions and serve hot.

I also added scrambled eggs and mushrooms to this recipe.  I scrambled the egg separately and then added it with the noodles.  I sauteed the mushrooms with the garlic, chicken and onion.  

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