For this MoFo post I would like to share with you a recipe for a popular Thai dish. Traditionally Pad Thai contains scrambled egg, fish sauce and sometimes shrimp.
I omitted the egg and shrimp and replaced the fish sauce with tamarind paste. That's something that I learned from Emeril Lagasse and I found to work excellently when in need of a fish sauce replacement.
If you can't handle spice well, decrease the amount of Sriracha sauce from two tablespoons to one.
Anyone one else love Thai food as much as I do?
Serves 4 to 6
Ingredients
* 12 ounces dry flat rice noodles ( about 1/4 inch wide )
* 3 Tb tamarind paste
* 1/2 cup light sodium soy sauce
* 1/4 cup light brown sugar
* 2 Tb Sriracha ( asian chile sauce)
* 1 bunch scallions
* 4 large shallots
* 1 ( 14 oz ) package of extra-firm tofu, pressed and drained, cut into 1 inch squares
* 2 Tb peanut or vegetable oil
* 4 garlic cloves, minced
* 2 cups bean sprouts
* 1/2 cup roasted peanuts, coarsely chopped
Garnish
* cilantro springs
* lime wedges
* extra Sriracha
Directions
1. Soak noodles in a large bowl of warm water until softened, about 20 to 25 minutes. Drain well and cover with a damp paper towel.
2. Meanwhile, start on the sauce. In a small bowl, combine the tamarind, soy sauce, brown sugar and Sriracha. Mix well until sugar is dissolved.
3. Cut scallions into two inch long pieces. Halve light green and white parts lengthwise. Cut scallions crosswise into very thin slices.
4. Place wok over high heat and add 1 Tb of peanut oil. When heated, add the tofu and cook until golden brown, stirring constantly. Cook no longer than one minute. Remove from wok and set aside.
5. If necessary add more oil. Stir fry shallots, scallions and then the garlic and cook for 3 minute, or until softened.
6. Add noodles and stir fry over medium heat for 3 minutes.
7. Add tofu, bean sprouts and 1 1/2 cups of sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes. Stir in additional sauce if desired.
8. Sprinkle pad thai with peanuts and fresh shallots and serve with lime wedges, cilantro springs and Sriracha.
