After a round of art openings recently, my friends and I went for Thai food. Over our giant beers, we dished and ate huge portions of Thai noodles. I have only one Thai dish on my regular rotation but decided to broaden my horizons with a vegetarian pad thai. This easy recipe will definitely be a repeat....
easy vegetable pad thai.
handful Thai rice noodles
1/3 of a brick of tofu, pressed and drained
1 carrot, shredded
1/4 cup edamame
2 scallions, diced
2 tbsp chili sauce (like Siracha)
1 tbsp soy sauce
1/2 tbsp brown sugar
neutral oil, like canola or grapeseed
In a bowl, combine soy sauce, chili sauce, lime juice (reserving a wedge for garnish) and brown sugar. Stir to mix and set aside. In another bowl, beat egg and add to a warmed non-stick skillet. Cook evenly on both sides, remove and slide onto a cutting board. Roll into thirds and slice the cooked egg into strips. Add tofu to the same nonstick skillet and cook until browned on all sides. Remove and add to cutting board. Meanwhile, cook noodles according to package instructions. Add oil to a medium skillet and heat. Add garlic and cook 30 seconds. Add carrots and scallions. Saute a few minutes until carrots are cooked through. Add sauce and stir to combine. Add tofu and noodles and stir again. Remove from heat and pour onto a plate. Add a lime wedge and enjoy with a crisp beer or crisp white wine.