Easily the favorite Thai dish in the United States, Pad Thai is simple to make and always delicious!
- 1 (12-ounce) package rice noodles
- 1/4 cup lime juice
- 2 tablespoons tamari
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- 2 tablespoons peanut oil
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fresh jalapeno pepper, minced (about 1/2 of a jalapeno)
- 1 1/2 teaspoons fresh ginger, minced
- 1 pinch of crushed red pepper flakes
- 2 large carrots, peeled and grated
- 1/2 pound tofu, cubed
- 1 (8-ounce) can bamboo shoots, drained
- 2/3 cup peanuts, chopped
- 1 bunch scallions, chopped
- 1/2 bunch fresh cilantro, chopped
- Fill a large stockpot with water and bring to a boil. Add rice noodles, bring back to a boil and turn off heat. Let noodles steep for about 10 minutes, then drain.
- Whisk together lime juice, tamari, ketchup, and brown sugar. Set aside.
- Heat peanut oil in a large-bottomed pan or wok, and add garlic, ginger, and jalapeno and sauté 2 minutes over medium heat.
- Add crushed red pepper and sauté 1 more minute, followed by carrots and sauté 2 more minutes.
- Add bamboo shoots, scallions, and peanuts and stir well. Add sauce (from step 2) and mix well.
- Add noodles and tofu and gently stir everything together. Top with cilantro and serve warm.
Tips & Notes
Serving Tip: Perfect with teriyaki chicken wings or spring rolls.
Per Serving: 553 calories, 16 g. fat, 0 mg. cholesterol, 65 g. carbohydrate, 8 g. dietary fiber, 17 g. protein, 311 mg. sodium