Spicy Pad Thai
User Reviews
5
4 reviews
Excellent
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Course
Main Course
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Cuisine
Vegetarian, Vegan, gluten-free
Spicy Pad Thai
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 8 oz rice noodles pad thai style
- 3 Tbsp vegetable oil
- 2 cloves garlic minced
- 1 Tbsp ginger fresh grated
- 1 Serrano pepper thinly sliced, seeds and all, or jalapeno pepper, large
- 12 oz tofu but in bite sized cubes, firm
- 1/2 zucchini grated, large
- 2 egg beaten, large
- cilantro reserve extra for garnish, freshly chopped, a large handful
- 2 cups bean sprout
- 6 scallions thinly sliced
- 1/2 cup peanut for garnish, chopped
for the sauce:
- 1/2 cup lime juice fresh
- 3 Tbsp fish sauce substitute more soy for vegan and vegetarian
- 2 Tbsp brown sugar
- 2 Tbsp soy sauce
Instructions
- Immerse the noodles in a bowl of hot water and soak for 8 to 10 minutes until softened. (Check the directions on the package of your specific noodles, they may require slightly more time) Drain and set aside.
- Mix the ingredients for the sauce and set aside.
- Heat the oil in a large pan or wok, and saute the garlic, ginger and pepper for a minute or two. Add the tofu and zucchini and saute for another few minutes.
- Make a space in the pan to scramble the eggs by pushing aside the tofu and zucchini mixture. Add a little more oil, and the beaten eggs. Cook, stirring, until the egg is cooked.
- Add the sauce and the noodles into the pan and toss everything well. Make sure all the ingredients are thoroughly mixed together. Finally, toss in the cilantro, bean sprouts and scallions and heat everything through.
- Serve hot, at room temperature, or cold, garnished with the peanuts, more cilantro, and lime wedges.
Notes
- Vegetarians replace the fish sauce with more soy sauce.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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