On this day last year: Gluten Free Cranberry Apple Crisp (2014) & Tempeh Tacos with Avocado-lime Sauce (2013)
I love love love Thai food. Other than chocolate (obviously), I think Thai food is my only food craving is for Thai food- specifically drunken noodles.
My boyfriend and I have found this scrumptious place not too far from campus that does excellent Thai take out (it was a dangerous discovery). In the last few months we have generated a habit of calling in for Thai food on really busy homework nights, hunkering down on the couch side by side to chow down on those delicious flavors, and then hitting the books! It’s a beautiful and delicious tradition.
Unfortunately, as a graduate student, eating out is not always the best financial option. In most scenarios it is more affordable to eat in than eat out. Thus, I have racked up my fair share of Thai dishes (Cue the Thai Peanut Vegetable Dip, Spring Rolls with Peanut Dipping Sauce, and Vegetable Wontons).
As a lover of Thai food, Pad Thai is about as traditional as it gets! This is a delicious noodle dish, commonly served with bean sprouts, fried egg, crushed peanuts, and peanut flavors. I created my own tofu marinade to add to the pad Thai, in order to add some complete proteins to the meal. However, if you’re not a tofu fan, or want to save yourself a step, you can definitely leave the tofu out, or substitute it with tempeh!
I hope you like it as much as well did!
Happy cooking and come back soon!
Tofu Ingredients:
- 1 block tofu (or Tempeh!)
- 3 Tablespoons olive oil
- 3 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon Bankok Peanut Sauce
- 2 teaspoons lemon garlic spice mix
- 2 teaspoons sesame seeds
Pad Thai Ingredients:
- ½ lb. dried rice noodles (width of linguine)
- ¼ cup fresh lime sauce
- 2 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- 1 to 2 teaspoons hot chile sauce
- 2 teaspoons peanut oil
- 3 cloves garlic, minced
- 1 to 2 teaspoons peeled, minced fresh ginger
- 1 medium carrot, peeled and cut into narrow strips
- 8 to 10 green onions, halved lengthwise, then cut into 2-inch lengths
- 1 cup mung bean sprouts
- 2 Tablesoons chopped dry-roasted peanuts
- 1 lime sliced (optional)
- ¼ cup chopped fresh cilantro
Directions:
- Cut the tofu into small cubes and press the water out of the tofu. (Generally, I will place the tofu on a plate lined with paper towels, and then will use either several paper towels to press water out of the top, or a thin dish towel. It also can be smart to place paper towels over the tofu squares, and then place a plate on top to help apply pressure to the soaking process. The more water removed from the tofu, the crispier it is!)
- Once a significant amount of water has been removed, place the tofu in a large Tupperware, so that the chunks cover the bottom in one layer, combine the remaining tofu ingredients into a smooth marinade, and toss with the tofu. Allow the marinade to set while you prepare the pad thai.
- In a large bowl with warm water, soak the rice noodles for about 20 minutes, or until limp and white.
- In a small bowl, whisk together the lime juice, soy sauce, sugar, chile sauce, and 1 Tablespoon of water.
- In a large wok or deep skillet, heat the olive oil on high heat. Stir fry the ginger and garlic for 30 seconds, or until fragrant. Add the carrot strips and green onions and stir fry for an additional minute.
- Drain the noodles. Add the lime juice and noodles to the wok. Toss with tongs until the noodles soften and curl.
- Add the sprouts and tofu, and sprinkle with peanuts, a slice of lime, and cilantro as desired. Serve and enjoy!
Notes and Tips!:
- Adapted from: Vegetarian Times
- Gluten free? Most rice noodles have flour in them, so if you want gluten free rice noodles, make sure to read the ingredient list!
- Like this recipe? Try these other delicious dishes from A Rented Kitchen! (Recipe links found below!):
a rented kitchen 