Okay, I’m going to start this off with a disclaimer. I am pretty sure this isn’t an authentic recreation of Pad Thai. Whew. Got that out of the way. That being said, please don’t stop reading. It might not be strictly authentic, but I can promise you, it is strictly delicious!
At first glance the ingredient list may seem a bit daunting, but let me promise you, this is an easy weeknight meal! The sauce actually gets better if it’s allowed to hang out in the fridge for a night, so feel free to mix that up in advance (just don’t forget to shake it before pouring all over the veggies! The tofu take about 25mn to cook, but while it’s doing that, you can get all the veggies chopped up, so by the time the tofu comes out of the oven, you’re ready to dump it in the stir fry! I promise, this really is a quick and easy weeknight meal! 🙂
I use honey and eggs in my version, but if you are looking for the vegan variation, don’t worry, I got you! I’ve had excellent luck subbing the honey for agave (go a little lighter) and using soft silken tofu, blitzed in the food processor in place of the eggs. Or you can just leave the eggs out! I’ve done that several times when I don’t have them on hand, or am making the dish as more of a side. I like the extra protein though when this is the main dish.
I use ground ginger and garlic. Is that a cop out? Maybe. But it sure is faster than very finely mincing fresh ginger and garlic! Using fresh though will give you a very slight improvement in flavor. So go ahead and use those if you like, I was all about speed and efficiency when I wrote this recipe up, so I opted for the easy version! 🙂
Feel free to play around with the recipe. The ingredients aren’t set in stone. In fact I tend to go all over the board when I make it. Sometimes I add baby bok choy, purple cabbage or even snow peas. It all depends on what you have on hand. The important part is that you keep the proportions relatively equal and don’t go too overboard or you can wind up with more veggies than space quickly! I like just adding a few veggies so that their individual flavors and colors can really shine!
This dish is absolutely great on it’s own, but if you have a little time over the weekend to assemble some pot-stickers, they will really put it over the top! I have an amazing portabella and cabbage pot-sticker recipe which will hopefully be coming soon…! And if you don’t have time to make your own, don’t let that hold you back! There are more and more amazing vegetarian egg rolls and pot-stickers popping up in the frozen section of most groceries, why not test one out! 🙂
- 8 oz Thin rice noodles
- 1 block Extra firm cottony tofu, do not use silken
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Small Red Onion
- 1 Cup Bean Sprouts
- 2 Eggs, beaten
- 3 Scallions, white and green seperated
- 1/4 Roasted Peanuts, roughly chopped
- 1/4 Cup Soy Sauce or Tamari
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Hoisen Sauce
- 1 tsp Sambal Oelek
- 1 Tbsp Honey
- 1 tsp ground ginger
- 1 tsp ground garlic
- 2 Tbsp Chunky Peanut Butter
- 1 Tbsp Corn Starch
Preheat the oven to 450. Slice the tofu into 1/2 cubes. Spray a baking sheet with cooking spray and spread the cubes out in a single layer, making sure none are touching, sprinkle them with a little salt and black pepper and place in the oven. Bake for about 25mn or until the tops are golden brown.
Meanwhile get a medium sized pot of water boiling for the rice sticks. Don't add them yet though as they cook very quickly!
Julienne the peppers and thinly slice the onion. Slice the green part of the scallion on a diagonal and set aside with the peanuts for topping. Finely mince the white part of the scallion and put in a small container with a tight fitting lid (a pint jar works great!)
Add all of the sauce ingredients to the jar with the scallions except cornstarch and shake! Taste and adjust the seasoning as desired. Add the cornstarch and shake vigorously until well combined.
Just before starting the stir fry, add the rice noodles to the pot of boiling water to cook. They will only take about 5 minutes, so keep an eye on them!
Get a large skillet or wok hot, and add a drizzle of olive or sesame oil. Toss in your peppers and onions and saute until starting to brown. Pour in the pre-whisked eggs and continue stirring until eggs are just barely cooked. Make sure you keep moving everything around in the pan so nothing burns! Add in your tofu cubes and the bean sprouts and stir until just combined. Pour the sauce over everything and stir until it starts to thicken. At this point you can either add the the drained noodles to the pan and stir everything together before turning off the heat, or turn off the heat and serve the veggies dolloped over the noodles. Your call!
Once the Pad Thai is plated garnish with a sprinkle of crushed peanuts and some scallion.