I posted this recipe a zillion years ago when I started my blog. I think I still lived in Boston, and I’m pretty sure Solomon was the only person who ever read my blog. We make it about once a month, and I decided to make it this week since it is Passover friendly. Many people avoid rice products during Passover, but since I married Solomon, and decided to adopt his Sephardic traditions (so I can eat rice and legumes over Passover), rice is allowed, and makes for a great meal.
Just like how my mom judges an Italian restaurant by it’s eggplant parmesan , Solomon and I judge a Thai restaurant by their pad thai. Because the closest Thai restaurant is…wait for it…45 minutes away, this has become a staple in our house more out of necessity. We were used to being in walking distance to a handful of Thai restaurants, so it has gotten a lot harder to satisfy our cravings living here, especially because we both LOVE Thai food. I found this recipe over at We Are Not Martha , and made a few changes to it so that it was both kosher, and vegetarian friendly (oyster sauce? Not on my shift).
Here’s what you need:
1 (8 oz) package dried flat rice noodles, either cooked or soaked according to package directions
3 Tbsp. soy sauce
1/4 cup fresh lime juice
1 Tbsp. raw sugar
1 1/2 Tbsp. Asian chile pepper sauce (a.k.a. sriracha )
1/4 cup vegetable stock
1/8 cup vegetable oil
1/8 cup chili oil
2 Tbsp. chopped garlic
1 brick firm tofu, drained and dried on paper towels, cut into cubes
2 eggs, beaten
1 Tbsp. tamarind syrup
3 Cup bean sprouts
6 green onions, chopped into 1 inch pieces
peanuts to garnish
First, combine the soy sauce, lime juice, sugar, sriracha and stock to make a sauce. Taste it as you go, you may want to make it spicier (we do!)
I let the flavors come together and got to work on my rice noodles. Usually I use bigger noodles, that you would find on any pad thai dish, but after digging through my cabinets, this was all I came up with. They were OK…spaghetti noodles in pad thai was a little strange, plus their texture was different, but you can’t win them all.
While the pasta was cooking away, I heated both oils and the garlic in my wok over medium heat. If you’ve never tried chili oil, you should get your hands on some. It adds such a nice kick to everything from stir fries to sauces.
I added my tofu to the wok and let it cook for a few minutes. I find if I mostly leave it alone, it tends to brown a lot nicer. Sure, it looks like there’s a lot of oil in the wok, but it’s only about 1/4 cup total for 4+ servings, so I feel pretty OK with it.
Once the tofu was browned, I moved it off to the side and added my eggs.
Once they began to harden a bit, I kind of scrambled it all together.
After almost all of the egg is cooked, add in your pasta, and give the mix a few tosses. Then pour your sauce on top, stir it all up, and let it cook for a few more minutes.
Towards the end of your cooking, add in sliced scallions and bean sprouts (which I didn’t have since I did my grocery shopping a few days ago and they would have been all nasty and gross by last night), and tamarind paste (which I just forgot to add because I’m flaky like that).
Garnish with some peanuts, and maybe more sriracha and enjoy!
Honestly, it’s not exactly like a Thai restaurant, but it’s pretty darn close. It sure beats a 45 minute drive to Erie!
What’s your favorite thing to get at a Thai restaurant? Do you judge certain ethnic restaurants by the same dish?