The perfectly peanut-y, delicious sauce this recipe makes is enough to richly coat veggies, tofu, or even chicken. The ingredients are clean. This is a classic. You should really try to make this yourself!
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- 2 Tbsp oil of your choice
- 1 small handful each of shredded carrots, shredded onions and chopped tomatoes
- 1 small handful prepared tofu
- 1 tsp minced garlic
- 1 box (or less) Pad Thai Rice Noodles*
- 1 1/2 tsp thai light soy sauce
- 1 1/2 tsp dark soy sauce
- 1 tsp sugar
- 1 small handful fresh bean sprouts
- 1 small handful roasted peanuts
- 1 small handful chopped spring onion
- I tsp lime juice
- Chili flakes to taste
- 1 Tbsp oil of your choice
- 1 small chopped tomato
- 1 tsp red curry paste (or to taste)
- 1/2 to 1 can coconut milk
- 1 Tbsp roasted ground peanuts
- 2 tsp sugar
- 1 tsp lime juice
- 1 tsp thai light soy sauce
- 1 tsp dark soy sauce
- Saute carrots, onions, and tomatoes in hot oil.
- Add tofu, garlic, and a sizeable portion of noodles. Mix well with tongs together to combine the flavors and add soy sauce and sugar.
- Finish off the Pad Thai with bean sprouts, spring onion, lime juice, and chili flakes to taste. Add prepared peanut sauce (below) and toss all ingredients together well.
- Sprinkle with crushed peanuts.
For Peanut Sauce
- Saute the chopped tomato in oil until it begins to disintegrate, then lower the heat and add red chili paste until fragrant. Be careful not to let it burn.
- Add coconut milk until you reach desired consistency, peanuts, sugar, lime juice and soy sauce and stir until the sauce is rich and glossy.
- You can use regular soy sauce for both the light and the dark in a pinch. But, you will be sacrificing some of the true flavor. I enjoy keeping both dark and light soy sauce in my pantry, as many traditional asian recipes call for both.
- *Soak the rice noodles in cold water on the counter for around 20 - 30 minutes before you toss them in
- As I always say, please feel free to use whatever vegetables you have on hand! Our dinners always include a healthy dose of whatever veggies are taking over the fridge. Broccoli, spinach, bell pepper, and nappa cabbage are just a few options.
- Side note: I seared the tofu separately for the picture. The key to this is to get your pan flaming hot, add the oil and then the tofu slices quickly so they don't stick.
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