I’ll never understand how Mat’s sister can make everything taste amazing. She has mastered vegan gluten free baking and doesn’t even try at it. I so much as add egg replacement and the whole thing is garbage. Seriously. She’s done it again with a recipe for Pad Thai that is easy and incredibly tasty.
The elements for pad thai are pretty simple:
Usually pad thai requires a) tamarind and b) fish sauce. I really did not want to go through the pain of mashing a tamarind brick through a sieve though it really is worth it. Fish sauce is out of the question, yet this recipe is perfect without it.
1 1/2 tsp olive oil
1 tsp minced garlic
1 tbsp ketchup
1 tbsp soy sauce + A dash of sesame oil = fish sauce substitute
1 tbsp sugar
1 tbsp fresh lime juice
1 tbsp white vinegar
Now, this doesn’t make very much, so I actually made 8x’s the amount because I used 3/4 cups of it to marinate the tofu in over night.
– Cut up tofu into squares, marinate over night, when ready to cook, place tofu on baking sheet (minus the liquid) and bake at 350F for 30 minutes or until your desired firmness
– Rice noodles generally take 5 minutes to boil, so have those bad boys ready just before the vegetables cook
– I generally use whatever vegetables I have on hand, but if you want to be semi traditional go for: bean sprouts, red/green peppers, mushrooms, baby bok choi, you can add ginger in as well.
– Stir fry the vegetables to match the timing of the tofu baking and noodles boiling. Should take about 8 minutes, depending on how crispy you like your veggies.
NOTE: Do add the bean sprouts last, they only take two minutes and are nice crispy
– Chopped green onions, cilantro, crushed peanuts, lime juice
When the tofu is done, add it to the drained noodles and vegetables then pour in a cup of the sauce, that should be enough, but add more if you so desire. Add the garnish at the end and enjoy!
This recipe is seriously delicious. I cannot emphasize how much you’ll want to make extra sauce to have on hand.