Thai food is usually bursting with flavors, and this Pah Thai is no exception. When I first tried Pad Thai at a restaurant I was not a fan, because I thought it smelled a little strange. When I went with a friend later on, and she ordered Pad Thai minus the egg, I tried it again and loved it. For some reason the smell of eggs does not settle well with me, so it was hard to get past that. But now I'm a fan all the way, I just have to make sure it's not made with eggs. Yuck.
There are a lot of recipes at a Thai restaurant that contain fish sauce in them, so beside to ask if they can make your dishes without fish sauce, if you'r going for a plant-based option. But with this recipe you don't even need to go to a restaurant to enjoy Thai food, you can make it at home for a fraction of the cost. That's always a plus in my book, saving money.
Ingredients
1 10-oz. package rice noodles or ramen-style noodles
2 Tbsp. olive oil
2 cloves garlic
1/2 12-oz. package extra-firm tofu, drained and cut into small chunks
1 cup shredded carrots
2 cups mung bean sprouts
4 Tbsp. Bragg's Liquid Aminos or soy sauce
1/4 c. water
2 Tbsp. rice vinegar
2 Tbsp. peanut butter
2 Tbsp. lime juice
2 Tbsp. maple syrup
Sriracha, to taste Garnishes:
Sliced green onions
Cilantro, chopped
Chopped peanuts
Instructions
Cook noodles according to package. Until tender, drain and rinse in cold water.
In a large frying pan, heat the olive oil over medium heat and add the garlic cloves and tofu chunks.
In a small bowl, whisk together the soy sauce, water, rice vinegar, peanut butter, lime juice, maple syrup and sriracha.
Turn off heat and add the sauce to the pan with tofu.
Add the noodles, mung beans, and carrots to the tofu in the pan. Mix well until all is coated with the sauce.
Garnish with sliced green onions and chopped peanuts and serve right away. Enjoy!
When you eat Thai do you order Pad Thai?
Yes I do!
Not always or nope.