No Meat, Lotsa Heat Pad Thai |
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Prep Time: 80 Minutes Cook Time: 0 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This recipe was given to me by an almost vegetarian friend. You can easily add shredded chicken, beef, fish or cooked scrambled egg. I included the recipe for fish sauce, but you could easily use the commercially available kind. This dish is a treat for anyone who likes spicy and/or thai food. Prep. time includes marinating Ingredients:
6 anchovy fillets (well rinsed and drained) |
1 clove crushed garlic |
1 tablespoon soya sauce |
2 teaspoons worcestershire sauce |
3 tablespoons sugar |
1/4 cup fresh lime juice |
1 package extra firm silken tofu, cut into cubes |
12 ounces flat rice noodles (or fettucine noodles for a less authentic but good alternative) |
1 tablespoon peanut oil or 1 tablespoon canola oil |
3 cloves crushed garlic |
6 green onions, sliced |
1 cup red pepper, strips |
2 cups bean sprouts |
1/2 teaspoon red pepper flakes |
3 -4 tablespoons chopped peanuts, divided |
1/2 cup fresh cilantro, minced |
1 red chili pepper, seeded and minced |
Directions:
1. To make fish sauce: mash anchovies with one clove of garlic and soya sauce.
2. Combine fish sauce with worcestershire, sugar, and lime juice in a bowl.
3. Add tofu and marinate for one hour at room temperature or up to 8 hours in fridge.
4. Drain tofu, reserving marinade.
5. Cook noodles and set aside.
6. Heat oil in wok and add garlic, onions, and red pepper.
7. Sauté for 2-3 minutes on med-high heat then add hot pepper, tofu and 1 tbsp peanuts.
8. Stir fry 2-3 minutes more and add sprouts and noodles.
9. Heat through.
10. Add cilantro, remaining peanuts, chili just before serving.
11. Enjoy!
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