Pad Thai (Mark Bittman Recipe)

This was a pretty simple dish to make and it took about an hour for me to do. One note in the recipe is that I used about twice as much ingredients because I used twice as much pasta. I also used more sauce/spices to get a bolder flavor. In addition I did not add a fried egg crepe on top as is told in the recipe because well I don't really like eggs :)

Here is the recipe, all credit to Mark Bittman's Book "How to Cook Everything Vegetarian"

Note: bean sprouts are entirely optional

12 ounces dried flat rice noodles, 1/4 inch thick

5 tablespoons peanut or neutral oil, like grapeseed or corn

4 garlic cloves, minced

8 ounces pressed tofu, or extra-firm tofu, blotted dry, sliced

2 scallions, cut into 1-inch lengths

1 cup bean sprouts, rinsed and trimmed

2 tablespoons soy

2 teaspoons tamarind paste or ketchup

2 teaspoons sugar

1/4 cup chopped peanuts

1/4 cup chopped fresh cilantro leaves

2 small fresh green chiles, preferably Thai, seeded and sliced (optional)

1 lime, cut into wedges

1. Put the noodles in a bowl and pour boiling water over them to cover. Soak until softened, at least 15 minutes; if you want to hold them a little longer, drain them, fill the bowl with cold water, and return the noodles to the bowl.

2. Raise the heat to high and add oil. When hot, add the garlic and scallions and cook, stirring occasionally, until they become caramelized, about 2 minutes. Add the tofu, scallions, and half of the bean sprouts to the pan and cook, stirring occasionally, for 3 minutes. Transfer with a slotted spoon to plate.

4. Put the drained noodles,soy sauce tamarind, and sugar in the pan and cook, stirring occasionally, until the noodles are heated through, then add the stir-fried tofu mixture. Toss once or twice and transfer the contents of the pan to a serving platter. Top with the peanuts, cilantro, chiles, and remaining bean sprouts. Serve with the lime wedges.

I served the Phad Thai with an Asian salad from a mix and with lots of fresh lime :). 

Enjoy! :-)