Wednesday, March 21, 2007

Easy Pad Thai

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I hadn't made Pad Thai in a long time. At first, I wasn't a big fan of this dish but then, I met a Thai lady that gave me a whole new perspective on it. According to her, there are thousands of variations and recipes for it. Some are more traditional, others less conventional and it's even possible to find some innovative ones that make use of ketchup. The important thing, though, is to balance all the flavors (sweet, sour, salty, spicy) well.
Today, I decided to try a simple and not so elaborate recipe that was adapted from here. My husband is on a vegetarian mood lately, I used smoked tofu instead of seafood and left out the eggs and the traditional fish sauce.
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Tofu Pad Thai
250 grams pad thai noodles
3 cloves garlic, minced
Peanut oil
Smoked Tofu, cubbed
Green onions, chopped
Carrots,
Bean sprouts
Roasted peanuts , crushed
Cilantro
Salt

Sauce
1 TB soy sauce
2 TB tamarind paste
1 TB sugar (add more according to taste)
Chili powder to taste

Cook noodles according to instructions. Heat oil and sautee tofu cubes. Reserve. Turn up heat and, on the same skillet, sautee garlic. Add chilli powder, carrots strips, soy sauce, tamarind paste and 1 tablespoon water. Cover and let simmer for a while. Add noodles. Stir fry well. Add some bean sprouts, green onions and the reserved tofu. Stir carefully. Serve with carrots strips, beans sprouts, green onions, cilantro and peanuts on top.