Name: Pad Thai
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 serving
Ingredients: 3 tbsps Tamari; 3 tbsps Sugar; 1 tbsp Tomato Paste; 1 tbsp Hot sauce (Asian (like Sriracha sauce)); 2 tbsps Rice Wine Vinegar; 1½ tbsps Tamarind Lime juice (concentrate or); to taste Salt; 8 oz Noodles (., Pad Thai – cooked according to packages directions); 8 oz Tofu (. – drained and pressed cut into small cubes or triangles); 1 half Red onion (and – small, cut in thinly sliced); 1 clove Garlic (– minced); ½ tbsp Lemongrass (– finely minced); 1 cup Bean sprouts; 4 Scallions (– sliced into long pieces); 1 red chili (Dry – crumbled); ¼ cup peanuts (Roasted – chopped); 2 tbsps Cilantro (– chopped); wedges Lemon (for serving)

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Blogging Marathon# 38: Week 4/ Day 2

Theme: Revisiting Recipes

Dish: Pad Thai

Today I’m revisiting one of my favorite noodle dish, Pad Thai. Recipe is from the cookbook Vegan with a Vengeance by Isa Chandra. It is a simple recipe, but it sure needs some preparations to be done. Once all the veggies are chopped and the sauce is made, dish gets done in no time.

Below recipe serves 2, if you are planning to make this for a crowd, then multiply the ingredients according. Make the sauce in bulk, but assemble the noodles only 2 servings at a time and serve immediately.

Print Recipe

Pad Thai

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: noodles pasta

Cuisine: thai

Servings: 2 serving

Ingredients

For the Sauce:

3 tbsps Tamari
3 tbsps Sugar
1 tbsp Tomato Paste
1 tbsp Hot sauce Asian (like Sriracha sauce)
2 tbsps Rice Wine Vinegar
1½ tbsps Tamarind Lime juice concentrate or
to taste Salt

For the Pad Thai:

8 oz Noodles ., Pad Thai – cooked according to packages directions
8 oz Tofu . – drained and pressed cut into small cubes or triangles
1 half Red onion and – small, cut in thinly sliced
1 clove Garlic – minced
½ tbsp Lemongrass – finely minced
1 cup Bean sprouts
4 Scallions – sliced into long pieces
1 red chili Dry – crumbled
¼ cup peanuts Roasted – chopped
2 tbsps Cilantro – chopped
wedges Lemon for serving

Instructions

Set the prepared noodles to the side.
Mix all the ingredients for the sauce; keep aside.
In a large sauté pan, or a wok, heat 1 tbsp peanut oil and quickly add tofu. Stir fry for 5-6 minutes until tofu is crisp on the outside. Remove and keep aside.
Pour 1 tbsp more peanut oil to the pan, add onions and stir-fry for 30 seconds. Then add garlic, lemon grass and stir-fry for 30 more seconds.
Now add the sauce and once the sauce starts to bubble, add the noodles and mix well.
Then add tofu, scallions, chili and peanuts. Stir for 30 seconds. Transfer to two serving plates and garnish with coriander and lemon wedges.

Notes

Lets check out what my fellow marathoners have cooked today for BM# 38.

Comments

Srivalli

March 25, 2014 at 11:14 am

Ok this post surely is justified..:)..your new pictures are stunning!..

Priya Suresh

March 25, 2014 at 12:18 pm

Just finished my lunch but now am drooling over that incredible bowl of delicious Pad Thai,seriously i want some.

Varadas Kitchen

March 25, 2014 at 2:07 pm

The pictures look great!

Nivedhanams Sowmya

March 25, 2014 at 2:52 pm

drool worthy!!! so delicious and versatile!!

Sarita

March 25, 2014 at 5:44 pm

Yummy salad ! Looks delicious .

Ramya Venkateswaran

March 26, 2014 at 3:08 am

Drooling pictures and love to try this vegan version

sushma

March 27, 2014 at 11:55 pm

Wow my favorite thai dish. Looks perfect.

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