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4.19.2010

Two ways to enjoy Pad Thai

From An Opera Singer in the Kitchen
Two posts ago I talked about a great way to limit carbs from your diet, but this post is totally not about NOT having carbs. I really enjoy eating rice noodles and along with that I like adding LOTS of veggies to 1 to 2 cups of cooked noodles. It looks like tons of food but in reality you are eating a greater proportion of vegetables to noodles.



Before going vegan, I really like going to different Thai restaurants in order to find the best Pad Thai. Well, unfortunately, this dish contains fish sauce and is NOT vegan. Luckily since buying Skinny Bitch in the Kitch, I have been able to enjoy Pad Thai in my own home. Everytime I would go to restaurants I would order the dish with tofu and tons of veggies. Somehow, tons of veggies never came out just right.



This is why I decided to work on two different versions of Pad Thai.

From An Opera Singer in the Kitchen

Tofu Pad Thai with Snow Peas and Broccoli


serves 4


1 13-ounce extra firm Mori-Nu Tofu, pressed
2 Tbsp sesame oil
1/4 cup agave nectar
1/4 cup mirin
3 Tbsp ketchup
3 Tbsp tamari (or soy sauce)
1-1/2 Tbsp lime juice
1 Tbsp Thai chili sauce (I used Sriracha)
1-1/2 cups snow peas
2 cups broccoli florets
1-1/2 cups baby bella mushrooms, sliced
2 Tbsp crushed peanuts
2 1/2 cups cooked rice noodles


Soak noodles in warm water for 20-30 minutes. Cube pressed tofu in 1 inch pieces.


Heat a non-stick pan with 1 1/2 Tbsp sesame oil on medium heat. Add tofu and fry for 20 minutes.

From An Opera Singer in the Kitchen

In a medium wok, add remainging sesame oil. Saute' snow peas, mushrooms, and broccoli for 10 minutes. Drain noodles and add to the wok. Continue cooking for 5 minutes.

From An Opera Singer in the Kitchen

In a small bowl, mix sauce ingredients: agave nectar, mirin, ketchup, tamari (or soy sauce), lime juice, Thai chili sauce. Add the sauce to the noodles and veggies. Cook for 7 to 10 minutes on medium heat, until the noodles and sauce start to to absorb.


Serve immediately and add peanuts on top.

From An Opera Singer in the Kitchen

Pad Thai with crumbled Tofu


serves 2


6.5 ounce soft tofu, crumbled
2 Tbsp sesame oil
4 asparagus stalks, diced
4 small carrots, sliced 1/4 inch thick
1 cup baby bella mushrooms,sliced
1/2 cup Thai basil, chopped,
2 Tbsp peanuts
1/4 cup agave nectar
1/4 cup mirin
3 Tbsp ketchup
3 Tbsp tamari (or soy sauce)
1-1/2 Tbsp lime juice
1 Tbsp Thai chili sauce (I used Sriracha)


Heat oil in wok over medium heat. Crumble soft tofu and add to hot wok. Fry as if an egg. Mix sauce ingredients: agave nectar, mirin, ketchup, tamari (or soy sauce), lime juice, Thai chili sauce in a small bowl. Add to tofu.

From An Opera Singer in the Kitchen

Add vegetables and cook for 10 minutes. Add noodles and cook for 5 to 7 minutes until noodles ahve absorbed some sauce. Add Thai basil and serve with crushed peanuts.


Enjoy this delicious meal options during your week!

14 comments:

kirsten said...

Delicious! Your plating is really pretty, I love what you did with the hot sauce. I still haven't got around to buying agave, I might go get some today!

kristinsnibbles said...

I love Pad Thai, and I love Skinny Bitch in the Kitch! I will have to try your version for sure, because I am *slowly* heading towards vegan... one day :)

xo
K

Evan Halperin said...

This looks delicious. I have been meaning to make Pad Thai for a while and even bookmarked the recipe from Bittman's column this week

Kelly said...

Great looking dish! I will have to revisit my Thai cooking soon!

Skylar Wolfe said...

Looks great! I have always been terrible at making Pad Thai, I plan on using this recipe from now on :)

Emily Ziegler said...

Absolutely gorgeous!

Cajun Chef Ryan said...

Nice post, thanks for the variations on this dish!

Nicole said...

I LOVE pad thai, I will be trying this. I need to get some noodles to make this. I also need to try your juice suggestions :)

Belinda @zomppa said...

I could go with both!

Cooking with Coley said...

Mmmmm. Looks excellent! Sometimes you just HAVE to have carbs!

Tasty Eats At Home said...

I love the loads of veggies in here! Yum!

Tanya said...

I'm finally getting around to reading my Google reader posts since I've been away. Thanks for posting this....looks REALLY good!

Brie: Le Grand Fromage said...

looks fantastic! pad thai is one of my favorite dishes, so i love trying new recipes!

Tanya said...

I finally made some Pad Thai last night, thanks to you :)

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