Here’s a lovely pad Thai that honors the Thai flavors but omits the greasy quality of some American restaurant styles. I’ve been to Thailand several times. Many believe the food there is the best in Asia. I agree. The key is fresh ingredients and not skimping on ingredients. This is my own recipe, with more vegetables and meatless. A more traditional version would add pork and dried shrimp.
2 to 3 tbsp of peanut oil
1 tbsp of sesame oil
2 cloves garlic, minced
2 green onions, thinly sliced
8 oz. extra-firm tofu, marinated in 1/4 c. soy sauce
1/2 c. sliced shiitake mushrooms
1/2 c. mung bean sprouts (plus more for topping)
1/2 c. carrots cut into matchstick sized strips
1/2 c. red pepper cut into matchstick sized strips
1/4 c. cilantro (plus extra for topping)
2 eggs slightly beaten
8 oz. medium brown rice stick noodles
juice of 4 limes
3 tpsp of fish sauce
3 tpsp of palm sugar
1/2 tsp of crushed red pepper
1/4 c. light coconut milk
Lime, cut into wedges
scallions, thinly sliced
Cook noodles for 5 minutes in boiling water. Drain and add immediately to stir-fry or noodles will stick together.
In small bowl, combine ingredients for sauce, stirring until sugar is dissolved.
Heat wok or large pan over high heat. Add 2 Tablespoons of peanut oil and sesame oil plus garlic and scallions for 30 seconds. Add tofu for 1 minute. Then vegetables. Add egg, stirring to scramble after 30 seconds. Add sauce and cook until mixture is steaming and most of the liquid has evaporated. Add noodles and finish with garnish and serve.