I am a girl, or a woman technically but I still enjoy being referred to as a girl (just as I like to refer to the opposite sex as boys…not men; I’m definitely not ready for men). Anyways, as a girl I am subject to the terrible sensation of cravings, you know what I’m talking about ladies. You don’t have to be pregnant or PMSing to crave something…it just happens and it takes over mind, body and soul. Today’s craving: Pad Thai. Since I currently reside in a weird little town in upstate New York…great Asian food can only come from my kitchen. There is a disgusting fake Asian fusion restaurant in town that a few of my friends like, but I think it’s gross. Thus, I set out to make my own. Now, usually when I attempt something out of my comfort zone, I find a recipe from a trusted source, but my internet scouring led me to frustratingly complicated recipes and blazee photographs. So…screw the recipe and pour on the fish sauce!
I made pad thai a while back and am pretty comfortable with my flavors. When I think of pad thai, I think of garlic chili sauce, cilantro and lime…the rest is just fill-ins. During my last Trader Joe’s foray, I picked up some “thai rice sticks” with the intention of making pad thai…great planning ahead if I don’t say so myself. Here is my anti-recipe pad thai recipe. It’s pretty healthy…not as oily as the take out you might be used to! And feel free to add chicken…but my roommate’s a veg so I used tofu. I also TOTALLY OVERESTIMATED THE AMOUNT OF NOODLES so this recipe serves 6…or two girls for two days 🙂
Easy Peasy Pad Thai
Serves 6, takes about 30 minutes
1/2 block firm tofu
4 Tbs oil (I used grapeseed, but canola, olive or peanut would work)
1 package rice noodles (thin and flat like linguine)
1 cup chopped cilantro
1 Tbs lime juice (plus lime wedges for serving)
1/4 cup garlic chili sauce (Here’s the website) which you can find in most grocery stores
2 Tbs fish sauce (smells gross be warned)
1/4 cup chopped peanuts
3 cloves garlic
1 Tbs fresh ginger (peeled and sliced)
4 stalks scallions
1. Chop the garlic and ginger into very thin sliced and set aside. Chop scallions into small 1/4 inch pieces, using both the green stalks and white bulb.
2. Chop tofu into one inch cubes and pat dry with paper towels.
3. Boil water for the noodles in a pot and cook for 6-8 minutes. Meanwhile, heat 1 tbs of the oil in a non stick frying pan and fry the cubes of tofu. Remove from the pan and drain on paper towel. To the pan add the scallions, garlic and ginger and saute with 1 tbs of garlic chili sauce. When the noodles are ready, strain them and drench in cold water to keep them from sticking together.
4. Add the noodles to the pan, along with peanuts, fish sauce, lime juice and the rest of the chili paste. Add half of the cilantro and pour the egg mixture in the pasta and stir frequently until the egg is cooked. Turn off the heat and add the rest of the cilantro. Serve with lime wedges and add more garlic chili sauce if necessary.