This recipe is liked by 1 person(s). |
PAD THAI (gluten-free)
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
1/2 pkg | Pad Thai rice noodles |
2 tblsp | peanut oil |
1/2 pkg | firm tofu |
1 small bunch | chives |
1 c | bean sprouts |
1 | shallot |
small | onion minced, alternative |
3 cloves | garlic pressed or minced |
1 x-large organic egg | |
1/2 tsp | ground chili pepper |
4 tsp | fish sauce |
1 tblsp | sugar, (or honey or agave syrup) |
2 tblsp | vinegar, (Japanese rice wine) |
1 lime quartered | |
3 tblsp | roasted peanuts, crushed |
Ground black pepper |
Optional: more vegetables such as 1 carrots & 1 celery stick &/or canned bamboo sliced into large matchstick shapes pieces.
Optional meat: pre-cooked dozen thawed frozen shrimp or a chicken breast, diced.
1. Follow package directions for soaking noodles in lukewarm water for about 5 minutes or so.
2. Slice tofu into 1/2" x 1" long wide sticks. Cut chives onto 1" long pieces. Put some chives aside for garnish. Rinse bean sprouts. Put aside 1/2 cup for fresh garnish.
3. Heat up oil in wok or fry pan over medium-high. (If you are adding optional vegetables add them to pan here and cook about 5-10 minutes to soften, otherwise skip) Gently heat minced shallots/onion until translucent - a couple minutes. Add minced garlic & tofu and cook another minute. Stir. Don't over brown garlic or it will become bitter.
4. Drain noodles and add to pan. Stir quickly.
5. Add fish sauce, vinegar, sugar & chili powder. Stir over medium high until juices thicken.
6. Push noodles aside in pan to scramble egg. Fold into noodle mixture. (at this point add cooked shrimp/chicken and heat through)
7. Add 1/2 cup sprouts, chives & pepper. Gently mix thoroughly.
Serve with fresh sprouts, chives, lime wedge & a generous sprinkling of peanuts. Enjoy.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe