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

Ingredients:

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

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

Directions:
  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.
Variation
For Vegetarian friendly version, skip shrimp. For Vegan version, skip shrimp and replace honey with brown or regular sugar.   
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2 comments:

  1. So Ke, its rice spaghetti, not the usual western pasta type? I also like the one Fero did when v visited US.

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    Replies
    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.

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