Thursday, August 11, 2016

Homemade Pad Thai

We all have a favorite take-out place. Mine is Thai and I crave it on a regular basis. I’ve always wanted to make my own, because I know that whatever is in their secret sauce is probably sugar heavy and not good for you. Here is a homemade version that will knock your socks off and keep you healthy!

There is something about the rice noodle that I’m in love with! Chewy consistency, but doesn’t stick together and turn into a pile of mush.  Rice noodles are great with all kinds of recipes because they soak up whatever you put with them. So, soak them in an Asian red curry sauce, then add in carrots, red pepper and lime juice and you have a nutrient packed noodle! 

Throwing this recipe together is easy, but will probably take you 30-40 minutes. The tofu is easy to cook if you follow the instructions and drain it well. Use a cheese cloth or your hand to press as much liquid out as you can. The rest is chopping up some veggies and mixing a sauce. Voila!

Price: 3 out of 4
Of note in price is the Red Curry Paste which can be found at any Asian Grocery for around $3 or at your standard grocery. Rice noodles are around $3. The tofu was on sale for $2. The fish sauce was about $3.50.

It's worth noting, Red Curry Paste from the Aisan Grocery will have more heat so use less that what the recipe calls for and add in more, slowly to taste. 

Homemade Pad Thai Recipe
Serves 4

½ Package Extra Firm Tofu
1 Tbsp. Olive Oil
4 ounces Bean Sprouts
2 Eggs
1 Red Pepper
1 Cup Carrots, diced or julliened
3 Green Onions, chopped
¼ Cup Peanuts, chopped

1 Tbsp. Fish Sauce
2 Tbsp. Low Sodium Soy Sauce
3 Tbsp. Brown Sugar
2 Tbsp. Red Curry Paste (if you are using authentic chili paste from an Asian grocery you may want to cut in half as it is usually spicier)
2 Tbsp Rice Wine Vinegar or White Vinegar
Juice of ½ lime

Start by, draining and pressing as much liquid of the tofu as possible. Then slice the tofu brick in half horizontally, then cut into cubes. In a large sauce pan or wok, add oil and tofu. Cook on medium until brown on all sides.
Meanwhile, cook the rice noodles. Boil water in a medium sauce pan. Once boiling add noodles and remove the pot from heat. Let sit for 4-5 minutes and drain. The noodles should be al-dente.
While the tofu and noodles are cooking, make the sauce. In a medium size bowl, combine fish sauce, soy sauce, brown sugar, chili paste, rice wine vinegar and lime. 

Once the tofu is done, add egg to the pan and stir till cooked. Add red pepper and carrots then stir and sauté for 2-3 minutes.  Next add the noodles to the pan. Top with sauce and stir, gently till sauce is covering all the noodles. Let simmer for no more than 5 minutes (or the noodles will lose their consistency).  Top with chopped peanuts and green onions. 

Note: Tofu can be omitted or substituted with chicken. 

I always tell people clean eating can be delicious, and this recipe makes the cut. 
Chow down and enjoy!

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