I made this version a week ago but only got the chance to actually sit here and do some posting from my end. Like what I said yesterday, organizing and cleaning can keep you busy in a much rather non exciting type of way..:-)
I saw this recipe from our local Sunday papers a long time ago and knew instantly that I am going to get a taste of it. In fact, this is my first time to make Pad Thai and I actually tweak a few ingredients based on what I have available.. It still tasted oh-so-healthy and looking forward to make another batch soon..
Shrimp and Tofu Pad Thai ----
1/2 c. Tamarind Juice ( I use the filipino sinigang mix... think about creativity huh??? )
2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp rice wine vinegar
8 ounces rice noodles (linguine size)
1-2 tbsp peanut oil
1 pound deveined medium shrimp
2 tsp chopped garlic
1 egg , beaten
6 ounces firm tofu, cut into 1 or 2 inches cubes
8 green onions, trimmed and halved lengthwise, then cut crosswise into 1 inch pcs
1 c shredded napa cabbage ( I used regular cabbage)
1 c bean sprouts, plus more for garnish
red pepper flakes to taste
1 tbsp chopped peanuts
Lime wedges and Thai basil or cilantro for garnish ( I used cilantro and lemon)
***
- Place tamarind juice,fish sauce,vinegar,and sugar in a small saucepan over medium heat. Cook, stirring until sugar dissolves.
- Cook noodles according to package directions then set aside.
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This is the kind of noodles I used.. Bought it at Sprouts. |
- Place a wok or big pan over high heat. Once hot, add oil and saute shrimp one minute or until pink.Add garlic and cook 30 seconds.Add egg and stir until scarmbled.
- Add tamarind mixture, tofu,green onions, cabbage, sprouts, pepper flakes ( if you want some kind of heat in your food) and drained noodles. Stir until they are warmed throughout. Sprinkle with peanuts and serve with garnishes...
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There goes my Pad Thai..... |
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Enjoy your meal!!!!! :-)