Pad thai is one of my favorite dishes to make…it’s tasty and very satisfying, plus it has a ton of flavors and textures. Crunchy, sweet, tangy, salty, spicy, chewy. My mouth is watering just writing this post and I’m getting hungry so I think I’ll make this tonight for dinner.
I find that most of the Thai dishes they serve at restaurants use fish sauce, even if they tell you that they are vegetarian. So if you don’t include that in your diet, be sure to ask before ordering…most of the time they will accommodate your request to leave it out if it’s a good restaurant. The jarred sauces and curries that you can buy in stores usually have it too…so I make my own sauces and curry. I always like to know what I’m eating and since I’ve been a vegetarian my entire life I have to be aware of the ingredients especially when I eat out.
While the noodles are boiling, prep all of your ingredients including the sauce. Then all you need to do is fry up the tofu, add the veggies, cooked noodles and the sauce…then add your favorite toppings and voila! you have just made a delicious meal.
Check this out!
I wanted to share one of my very favorite shells that I found! This is a HUMPBACK COWRY. I was so excited when I found this beauty! These are called Humpbacks because of the ‘hump’ on it’s back! You can see that in the second photo. This particular one that I found is a juvenile…they are not completely formed and still have some ridges. The adults are spotted and are more smooth. Don’t worry, all of the shells that I collect are empty, I make sure of that. If I pick one up that is occupied I take it gently back to the sea. And I will never pick one up that is moving or that obviously has a tenant.
- 1 block extra firm tofu, drained and pressed
- 2-3T coconut oil for sautéing
- 2 carrots, peeled and julienned
- 2-3 scallions, sliced thin
- 1c fresh cilantro, leaves and stems
- 1-2 fresh limes, cut into wedges
- ½c roasted peanuts, coarsely chopped
- ¼c fresh lime juice
- ½c tamari or low sodium soy sauce
- 1T brown sugar
- 2t red chili paste
- pinch of sea salt
- 1 package pad thai noodles, cooked until just done, drained and rinsed
- First drain and press the tofu.
- Next cook the noodles according to the packages instructions or until they are cooked to your liking. Drain and rinse them with cool water. This will prevent them from sticking together.
- While the noodles are cooking, prepare the sauce. Combine ingredients for the sauce in a small bowl and taste it. It should taste really good because this is how it will taste in the dish...adjust it if you need to. A little more lime, chili paste or sugar. It depends on how you like it.
- Next prep the veggies and slice up the tofu.
- Set all of the toppings aside.
- In a large skillet, heat up the coconut oil on medium heat. Add the sliced tofu in a single layer and let the slices brow. About 3-4 minutes. Turn them over and brown on the other side.
- Remove the tofu onto a plate.
- Into the hot skillet, add the julienned carrots and sauté for about 2 minutes. Just until they are warmed through...you not ant them to be too soft.
- Turn the heat up a bit and add the sauce all at once. Simmer for 2-3 minutes until it reduces a little bit then add the cooked noodles. Toss until all of the noodles are coated with the sauce and the carrots. If it seems too dry, add 1-2T tamari. Toss until coated.
- Fold in the cooked tofu carefully so that the pieces don't break apart.
- Divide among serving bowls and top with the fresh cilantro, peanuts and scallions.
*Roasted peanuts work best for this, but, if you have an allergy pecans, hazelnuts or even macadamia nuts will be delicious.