Classic Pad Thai (Ckng Lght Mar 2013)

[Varaile]

Vegetarian option

This turned out pretty good, actually, it was the best tofu I've made! Whoo hoo! I forgot to thaw my chicken , but went ahead and made the dish without it. I didn't miss it.

I will note, I moved when to make the rice noodles. Recipe had it at the beginning, and I tried to time mine as close to final assembly as possible and they still turned into a mass of solid noodles. Not cool.

Don't skip the banana pepper bit - that was really tasty! I noted below what I skipped (like I don't do peanuts and I forgot to buy the green onions). Ultimately, I thought this turned out good, it was fairly quick to make, and we had enough for leftovers for one. It's a bit different than Pad Thai with a red sauce, but I liked this version well enough I would make it again.

Classic Pad Thai (Ckng Lght, Mar, 2013)

6 ounces uncooked flat rice noodles (pad Thai noodles)
1/4 cup rice vinegar
4 teaspoons sugar, divided
2 tablespoons very thinly sliced banana pepper
3 ounces extra-firm tofu, cut into thin strips (I cubed mine)
1 tablespoon fresh lime juice
1 tablespoon water
1 tablespoon lower-sodium soy sauce
1 tablespoon fish sauce
2 large eggs, lightly beaten
1/8 teaspoon salt
3 tablespoons peanut oil, divided
3 garlic cloves, minced
[SKIPPED] 1 (2-ounce) skinless, boneless chicken thigh, cut into thin strips
4 cups fresh bean sprouts, divided
[SKIPPED]3 green onions, trimmed, crushed with flat side of a knife, and cut into 1 1/2-inch pieces
[SKIPPED] 1 tablespoon small dried shrimp
[SKIPPED]1/4 cup unsalted, dry-roasted peanuts, chopped
1/4 cup cilantro leaves

1) Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves. Add banana pepper; set aside.

2) Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally.

3) Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce). Combine eggs and salt, stirring well.

4) Heat a large wok (I used a cast iron skillet) over high heat. Add 1 1/2 tablespoons oil; swirl to coat. Add garlic; stir-fry 15 seconds. SKIPPED; Add chicken; stir-fry for 2 minutes or until browned. Add pressed tofu; cook for 1 minute on each side or until browned. Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu. Remove from pan; cut into large pieces.

5) Prepare the noodles according to package directions; drain.

6) Add remaining 1 1/2 tablespoons oil to wok; swirl to coat. Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute. Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned. Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture. Sprinkle with peanuts and cilantro. Serve with vinegar mixture.

Naomi Duguid, Cooking Light
MARCH 2013

[charley]

Banana peppers in Pad Thai? That's a strange sounding recipe, but good that you enjoyed it.

How did you prepare the noodles? I use rice noodles and let them soak in hot water for 15 minutes before draining and adding to the wok.

[Varaile]

I found some "fresh" rice noodles at the store and the directions were to put in boiling water for 5-12 seconds and drain. I did wait till closer to using, but they still glommed into a mass.

The banana peppers are lightly pickled and I have to say I really enjoyed the bright tangy taste against the rest of the flavors in this version of Pad Thai.

[margeslp]

My son is on a gluten & lactose free diet and is vegetarian except for fish. Pad Thai is his (and my) # 1 winner.