We love Thai food. Pad Thai is usually served with eggs, but it's not a problem to leave that out. This recipe was taken from Rory Freedman and Kim Barouin's Skinny B**** in the Kitch. The picture is not so great, but the meal was delicious! Don't feel overwhelmed by the ingredients. The recipe is easy to follow and makes great leftovers. You can find all the ingredients at a natural foods store or Asian market.
6 ounces brown rice pad thai noodles
1/4 cup agave nectar
3 TBS ketchup (make sure you get a ketchup without high fructose corn syrup!)
3 TBS Bragg Liquid Aminos or soy sauce
1 1/2 TBS lime juice
1 TBS chili sauce
2 TBS oil (I used less)
14-16 ounces extra firm tofu, pressed and cubed
1/2 red onion, diced
2 cloves garlic, minced
3 scallions, halved lengthwise and cut into 2-inch pieces
2 cups bean sprouts
2 carrots shredded
1/4 cup fresh cilantro
1/4 cut chopped roasted peanuts
4 to 8 lime wedges
- Before you do anything else, press the tofu by placing it between two plates and setting a heavy weight over the top plate. I fill a tea kettle with water and place it as a weight on the top plate. This helps eliminate the extra water in the tofu so your pad thai doesn't get all watery. Keep the weight on the tofu for 10-20 minutes while you prepare everything else.
- Cook the noodles according to package directions, drain, and set aside.
- In a small bowl whisk together the agave, mirin, ketchup, soy sauce or Bragg Liquid Aminos, lime juice, and chili sauce; set aside.
- Cut the tofu into cubes.
- Heat the oil in a wok or skillet over high heat.
- Add the tofu and stir-fry for 4 minutes.
- Add the red onion and stir-fry for 30 seconds.
- Add the noodles and agave nectar mixture and stir-fry until the noodles are evenly coated with the sauce.
- Add the scallions, bean sprouts, and carrots and stir-fry until all the ingredients are well combined and heated through.
- Transfer pad thai to plates or a platter and garnish with cilantro, peanuts, and lime wedges.
Recipe taken from Skinny B**** in the Kitch by Rory Freedman and Kim Barouin, page 92.