This was a failed experience of sorts. I’ve tried in the past to make Pad Thai, and there was just something missing. So when my friend B tried the following recipe with a good review, I figured that I try it myself. Part of the problem, for me, was the fish oil. I figured that maybe fish oil was as essential to Pad Thai as beef broth is to French Onion Soup. Instead, I just made myself sick from smelling fish oil and remembering every reason why I don’t eat fish and protest fellow “vegetarians” who do.
Jason, being the omnivore in the house, did like this recipe. Which is good as he had to finish cooking it and eat it.
Tofu Pad Thai
7 oz rice noodles
Tofu (original called for 1 lb uncooked chicken breast, cut into 3/4-inch cubes)
1/4 cup fish sauce, divided
1/4 cup lime juice, divided
3 tbsp sugar
3 tbsp water
1 1/2 tsp ginger root, fresh, finely minced
2 sprays cooking spray
4 tsp peanut oil, divided
1 tsp green hot chili pepper or red chili pepper, Thai-variety, deveined, seeded, and minced
1 1/2 cups bean sprouts
1/2 cup peanuts
Soak noodles in cold water for 1 hour.
Cube tofu into about 1/2 inch pieces. Place in a small bowl and cover with 1 tablespoon of fish sauce. Set aside.
In another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons of lime juice, sugar, water, and ginger. Mix well and set aside.
Coat a large wok or skillet with cooking spray over medium-high heat. Add 2 teaspoons of oil and tofu. Cook tofu, stirring occasionally until cooked through, about 4 minutes. Remove from pan and set aside. You might need to cover it to keep it warm.
Drain noodles thoroughly. Add remaining 2 teaspoons of oil. When hot, sauté chili pepper until just fragrant, about 30 seconds. Add noodles and fish sauce mixture; cook, stirring, until sauce is mostly absorbed, about 3 minutes. Stir in tofu and peanuts. Remove from heat. Add remaining tablespoon of lime juice, bean sprouts, and half of cilantro. Mix well.
Garnish Pad Thai with remaining cilantro. Serve immediately.