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:
- 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.
- In a bowl, combine all seasoning ingredients and keep aside.
- Have all ingredients prepared before starting to stir fry.
- 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.
- Add tofu and sauté for 2 minutes or so, stirring often until tofu beings to brown.
- Add the prepared seasoning liquid and mix thoroughly.
- 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.
- 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.
So Ke, its rice spaghetti, not the usual western pasta type? I also like the one Fero did when v visited US.
ReplyDeleteUsually, spaghetti is made from semolina but the one I used above is made from brown rice. So the taste and texture is different.
DeleteAwesome. Thanks for the post!
ReplyDelete