January 28, 2013

Pad Thai with Tofu

about 1/2 lb shrimp (add more as you like)
1/2 container of tofu
1 handful of shredded cabbage
1 handful of shredded carrots
2 eggs scrambled
1 lime (cut into wedges for garnish)
1/2 bunch chopped cilantro
2 handful of peanuts (as you like)
1/2 bag of rice noodles

Ingredients for sauce:

2 Tbs sugar (brown if you have it)
3 Tbs lime juice
3 Tbs soy sauce
1/2 Tbs fish sauce
about 2 Tbs tamarind
1/2 Tbs red curry paste (add for spiciness)


1. soak rice noodles in warm to hot water (not scorching)
2. make sauce, de-vein shrimp, cut tofu, set all aside
3. scramble eggs & set aside in bowl
4. using little oil or butter, saute shrimp, set aside in bowl
5. with a little oil & drop of soy sauce- fry the tofu, set aside
6. fry cabbage & carrots in little oil
as vegetables are cooked, add tofu/shrimp,
scambled eggs & peanuts (stir in pan)
throw noodles into pan
(without the water it was sitting in)
7. add sauce
add the cilantro & cook until everything is mixed
& make sure the noodles are done
(noodles will be very limp, soft & saturated in the sauce)
8. garnish with a lime wedge
(squeeze lime at table for best flavor)

These noodles are great with Chicken Satays and a chilled or hot Thai Tea!

Zestfully, Let's Cultivate Food