Pad-Thai (not exactly authentic)

I love Pad-Thai, especially when I traveled around Thailand. But to my dismay, it was yet another recipe that I couldn't make at home because of the dreaded fish sauce. Or wait? I just whipped this up in the kitchen last night, and although, admittedly, it is not authentic, it is an amazing, delicious substitute.

Ingredients (makes enough for 6 or more):
1 package of wide rice noodles (I prefer the wide ones, but you can use the skinnier as well)
1 tblsp sesame oil
1/2- 1 package of extra-firm tofu, cut into bite size pieces (depending on how much you like)
1 bag of bean sprouts
1 red pepper, chopped
3 green onion sprigs, diced
1 handful of cilantro, garnish (optional)

1/2 cup of smooth or crunchy peanut butter
1/4 cup brown sugar
1/4 cup of soy sauce or 1/2 cup tamari (truth be told I always end up adding more than this)
1/2 cup lime juice
1/2 tsp of red pepper flakes (or more if you like it spicy!)
3-4 garlic cloves, minced

1) Whisk all sauce ingredients together. Set aside.
2) Cook rice noodles as per package instructions (typically you boil them in lots of water until al dente. They soak up a bit of the sauce when transferred to the wok)
3) Heat sesame oil in a large wok on medium heat. Add tofu pieces and saute until brown on all sides. Add red pepper and saute for 1 minute (until it begins to soften). Add sauce mixture. Add cooked noodles in handfuls and combine until all ingredients are covered in sauce.
4) Stir in green onion and bean sprouts. Garnish with cilantro, if desired. Enjoy!
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1 comment:

  1. Anonymous11:00 PM

    I am excited to try this - check out Jillian Michaels cookbook version of pad thai with almond butter - SO GOOD! Jenny


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