Homemade Pad Thai
Chinese takeout. But make it homemade. This healthier-than-takeout pad thai is everything you dream of in your favorite thai dishes, but with a healthy twist — and trust me it does not compromise flavor! With just a bit of prep work, this whole meal took me about a half hour (an I’m not necessarily a 30-minute meals type of gal, so take what you can get here). I hope you love this dish as much as I do… when simple and delicious meet, all things are possible.
Ingredients:
Rice noodles
Soy Sauce
Fish Sauce
Rice Vinegar
Thai Red Curry Paste
Grated Ginger
Minced Garlic
Sunflower Seed Butter (you could also totally use regular peanut butter or skip this ingredient completely — do ya thang)
Lime Juice
Brown Sugar
Cilantro
Green Onions
Roughly Chopped Peanuts
Red Bell Pepper
Shredded Carrots
2 Eggs
Extra Firm Tofu
Thai Basil
Make It Happen:
Bring a pot of salted water to a boil
Once the water reaches boiling, add the rice noodles and let boil for 5 minutes, drain, and run under cool water — set aside.
Prep the sauce in a medium-sized bowl. Mix 1 tablespoon of each: fish sauce, rice vinegar, sunflower seed butter (optional), thai red curry paste, minced garlic, grated ginger, brown sugar, the juice of 1/2 lime, and a quarter cup of soy sauce.
Chop your veggies: red bell pepper, 3 green onions (separate the greens and whites), & a fist full of roughly chopped cilantro. You’ll also need to shred the carrots if you did not buy them pre-shred.
Cut your tofu into cubes and thoroughly pat dry with paper towels or dish towels. Add to a pan heated over medium with 1 tbsp of canola oil & 1 tbsp of sesame oil. Cook for about 3-4 minutes on each side or until golden brown and crispy and place on paper towel lined plate.
Add sliced peppers and carrots to the same pan and cook for 3-4 minutes (add more sesame oil if necessary)
Add green onions and garlic and cook for 1 more minute
Scoot veggies to one side of the pan, add one more teaspoon of canola oil and add the 2 beaten eggs to the pan, stirring frequently until scrambled. Then mix altogether.
Add sauce and tofu to the skillet of veggies and stir to combine. Then add the cooked noodles.
Toss together and serve immediately.
Top each bowl with cilantro, chopped peanuts, sesame seeds, thai basil, and scallion greens. Enjoy!
