Tofu Pad Thai
This simple version of the national dish of Thailand is one you can throw together quickly-with easy to find ingredients. Tangy, sweet and salty, the slippery noodles are generously sprinkled with crunchy peanuts.
- 3 tablespoons canola oil
- 1 teaspoon crushed chiles
- 1 package tofu, firm
- 2 cloves garlic
- 1 tablespoon chopped fresh ginger
- 1/2 pound rice noodles, cooked
- 2 large eggs, whisked
- 5 tablespoons soy sauce or fish sauce
- 1/4 cup lime juice
- 2 tablespoons sugar
- 4 scallion, chopped
- 1/2 cup peanuts, dry-roasted, chopped
- 1/2 cup cilantro, coarsely chopped
- 1 large lime, halved and thinly sliced
- Put on a large pot of water to boil for the noodles.
- Wrap tofu in a kitchen towel and put a weight on it. Press to remove excess water and make the tofu firmer. Cube the tofu. Prep vegetables and reserve, piling each on a plate separately. Mix soy sauce, lime juice and sugar in a cup, and reserve this sauce.
- In a wok, heat oil, and add tofu and chilis. Over high heat, fry tofu until browned.
- Cook noodles according to package directions, drain. Add eggs, garlic and ginger to the tofu, stir, and quickly add noodles, scallions and reserved sauce. Stirfry gently until egg is cooked and the noodles look dry. Serve immediately, topped with chopped peanuts, cilantro leaves and lime slices.
Calories: 624, Fat: 29 g, Cholesterol: 105 mg, Sodium: 1322 mg, Carbohydrate: 70 g, Dietary Fiber: 6 g, Protein: 25 g