A few days ago, the Mister and I were discussing what ethnic foods were our favourite. We talk about food a lot. Since we don’t eat out a lot, we’ve (or should I say I) have been experimenting with all sorts of recipes in an attempt to recreate some of our favourite ethnic dishes. Sometimes it works, and sometimes it doesn’t.
We have quite the list of favourites that range over countries, but Thai was one of the ones on top. I've experimented with curries and rices and sauces and rolls, but today I'll share the noodles!
I know you're dying to get to the recipe but do please read the next paragraph for an explanation.
Update: in case you're confused about the Pinterest images not matching, it's because I've updated the images! It's still the same delicious Pad Thai though!
I called this recipe 'Thai-inspired,' because there is nothing truly authentic in it - no tamarind, no fish sauce... I pretty much took what was in my kitchen and mixed it all together. It's 'basically pad thai,' because it tastes pretty much like (do I dare say better than?) pad thai we've had out.
It took several tries before I could confidently say I hit the nail on the head. And I think I finally have. I'll have to go to Thailand before I can decide for certain though!
It's pretty much as good as going out - not to mention making it saves us money.
Tofu roasted in the oven makes this extra delicious. I like to over-cook it just a tad so it’s a bit chewy. Don’t ask. It’s a texture thing.
The vegetables add a pretty rainbow of flavour and colour to the rice noodles. Delicious. The only tragedy for this particular plate was that I was out of cilantro. Still tasted fantastic without it, but it would have been even better with it! Topping it with chopped peanuts was necessary - unless you're allergic to nuts, don't skip it!
Also, I never claimed to be a food photographer, or recipe writer so please bear (bare? bair?) with me. ;-)
8oz Flat Brown Rice Noodles
1 Carrot, Sliced thinly (I used the vegetable peeler to make strips)
Red Cabbage, sliced thinly
Half of each: Red and Orange pepper, Sliced thinly
14 oz Extra Firm Tofu, diced
Green Onion, chopped
Dash of Salt, Olive Oil, & Paprika
Optional Toppings: Fresh Cilantro, Fresh Lime and Peanuts
Juice of One Lime
4 TBSP Soy Sauce or Braggs (I use a combination sometimes)
3 ½ TBSP Brown Sugar
1 Clove Garlic, minced
Optional: Splash of Siracha Sauce
1) Dice tofu and add a dash of salt, olive oil and paprika. Evenly space it on a baking tray that is lined with parchment. Insert in oven preheated to 425 degrees F. Roast for 15 minutes, turn, and roast for another 15 minutes
2) Meanwhile, boil some water to soak the noodles in. Once boiled, remove pot from stove and put the noodles in to soak for at least ten minutes.
3) Prepare your sauce in a small bowl - add all ingredients and mix well. Set aside.
4) Add green onion whites and sliced vegetables to your pan with a touch of coconut oil. Cook a few minutes until soft.
5) Add the rice noodles to the pan with the vegetables. Stir in the prepared sauce and allow to simmer.
6) By now, the tofu should be done. Add to the pan and toss gently, but well.
7) If you like, you can add some peanuts for extra yumminess!
8) Serve right away - top with fresh cilantro, green onion, chopped peanuts, and fresh lime.
Best fresh.
