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Pad Thai with Tofu |
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| Submitted by: Admin on 02/16/2008 | |||||||
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IngredientsSauce:1/4 cup low-sodium soy sauce 2 tablespoons rice vinegar 1 to 2 tablespoons hot sauce 1 tablespoon mirin (sweet rice wine) 1 tablespoon maple syrup Noodles: 1 teaspoon vegetable oil 2 cups thinly sliced shiitake mushroom caps (about 5 ounces) 1 cup grated carrot 1 garlic clove, minced 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes 1 cup light coconut milk 1 cup fresh bean sprouts (I’ve never used these when I make this dish) 1 cup (1-inch) sliced green onion tops 1 cup chopped fresh cilantro 1/3 cup dry-roasted peanuts 8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained 5 lime wedges DirectionsTo prepare sauce, combine first 5 ingredients, stirring with a whisk.To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; saute 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges. CommentsNote: This is a vegetarian version of Thailand’s classic dish. If you prefer it mild, use only 1/2 ts of hot sauce.Dawn - Cape Cod, MA |
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