Tuesday, November 10, 2009

Pad Thai - The Vegan Table... (p.26)

After two disappointing experiences (one mildly disappointing, the other moderately) with Thai food at local restaurants downtown, I decided I would try my hand with Thai food in my very own kitchen - The results were pretty good for a first attempt at cooking Thai cuisine! MD and myself were pleased with the end result.

The rice noodles were found in the "international section" of a regular supermarket.

TRUE STORY: Bean Sprouts are a hot commodity. Yesterday I visited 3 grocery stores in search of the all-too-elusive bean sprout. Failing on my quest, I called Whole Foods to check their bean sprout inventory...CHECK! As of 10 pm last night, bean sprouts were in stock. However, our sprouts were sold out as of 7 pm tonight! Who knew that there was such a demand for sprouts?! So in lieu of sprouts, we used both broccoli and snow peas. (Or were they snap peas - what's the difference anyway? Whatevers...)

THE RECIPE (Courtesy of Above-Referenced Book)
8 oz. rice noodles
sesame or canola oil, for sauteing tofu (we used canola)
1 package of extra-firm (we like it firm) tofu, pressed and cubed
salt n peppa, to taste.
1/4 c. peanut butter (we used crunchy)
1/4 c. sugar
1/3 c. tamari soy sauce
1/3 c. lemon or lime juice
1/2 tsp. red pepper flakes
2 or 3 garlic cloves, minced
2 cups chopped broccoli or snow peas, steamed or stir-fried
1 bunch of scallions, chopped (including green parts)
1 c. bean sprouts
Optional: For garnish: sliced limes or lemons and chopped cilantro (MM would definitely NOT approve)

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1) Cook rice noodles according to package directions. Drain and immediately return to pot and cover with lid.
2) Heat oil in pan and saute tofu until golden brown. Add salt and pepper to taste.
3) In a bowl (where else?) mix PB, sugar, tamari, lime juice and red pepper flakes. Set aside.
4) In a separate large saute pan, heat oil and/or a little water and add garlic and broccoli. Stir-fry for 5-10 minutes, until broccoli turns bright green. Add scallions then saute for a few more minutes.
5) To that pan, add cooked noodles, tofu, PB mixture, and bean sprouts. Combine well, and cook until all ingredients are heated through. Optionally garnish, then serve immediately!

Wok's Up, Bitches?



NEXT TIME: MD suggested we marinate the tofu in the peanut sauce before sauteing to give the tofu cubes more flavor - while the dish was flavorful, I whole-heartedly agree that the tofu itself was mildly flavored.

I would want more peanutty goodness in the dish. Maybe add chopped peanuts or use a more potent PB next time!

Yay for international cooking with MD.

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