Friday, March 16, 2012

Pad Thai with Western Twist

We usually don't order Pad Thai when we go to Thai restaurants, mainly because I find that most restaurants give you lumpy and clump up noodles. I'm not too crazy about the texture of the noodles served in this dish. However, I love the version of Pad Thai that my younger sister makes. She uses Brown Rice Spaghetti for this dish. It might sound a bit awkward but this spaghetti absorbs the flavoring so well and has a good texture. I bought mine from Trader Joe's.

I've had this recipe for some time now but never actually got a chance to make it. I usually request for her to make this dish but with busy schedules and my cravings, I decided to give it a try. It turns out pretty good and we were so hungry and want to eat it while still hot that couldn't even plate it to take picture :). I added some mini sweet peppers as I had a lot on hand and served with some Stuffed Cucumber Kimchi on the side.

Pad Thai with Western Twist

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes


1/2 pound brown rice spaghetti/fettuccine or White rice noodles
2 tablespoons oil
Salt to taste
1 tablespoon garlic - pressed or finely chopped
1/2 pound firm tofu - cut into 1/2 inch cubes
3 cups bean sprouts
1 pound cocktail shrimp
1/4 cup roasted peanuts - coarsely ground
1/4 cup cilantro - roughly chopped
2 green onions - sliced thinly
3 mini sweet peppers of different colors – thinly sliced lengthwise (optional)
Crushed red peppers to taste

4 tablespoons white wine vinegar or rice vinegar
3 tablespoons tamari
3 tablespoons honey
2 teaspoons paprika

  1. Bring a large pot of water to a boil. Add salt and 1/2 tbsp of oil to boiling water, add noodles and cook until just tender, about 8 to 12 minutes (or according to package directions). Drain, rinse with cold water, drain again and set aside.
  2. In a bowl, combine all seasoning ingredients and keep aside.
  3. Have all ingredients prepared before starting to stir fry.
  4. Heat remaining 1 1/2 tbsp of oil in a large frying pan over high heat. Add garlic and stir-fry for about 30 seconds or so until it begins to turn golden.
  5. Add tofu and sauté for 2 minutes or so, stirring often until tofu beings to brown.
  6. Add the prepared seasoning liquid and mix thoroughly.
  7. Stir-in the noodles, 2 cups of bean sprouts, shrimp and half of ground peanuts. Toss to mix well, adjust to taste and turn off heat.
  8. Garnish with remaining bean sprouts & peanuts, cilantro, green onions, mini sweet peppers and crushed red peppers. Serve immediately.
For Vegetarian friendly version, skip shrimp. For Vegan version, skip shrimp and replace honey with brown or regular sugar.   
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  1. So Ke, its rice spaghetti, not the usual western pasta type? I also like the one Fero did when v visited US.

    1. Usually, spaghetti is made from semolina but the one I used above is made from brown rice. So the taste and texture is different.

  2. Awesome. Thanks for the post!


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