Pad Thai with Tofu

Chris raved about this dish from his very first bite. I was stoked about that because I really liked it also.

A few hours after his first dinner, Chris headed back to the refrigerator for seconds. As he sat in the floor (we are big time floor sitters, in fact we have a whole room geared up for optimal floor sitting) eating cold Pad Thai, he commented that it got better and better with every bite. I totally took this the wrong way.

“What do you mean by that? Do you mean that you didn’t like it the first time around, but you just said that you did to appease me?”

“No, I meant just what I said, it tastes better and better to me as I keep eating.”

“Is that some kind of backhanded compliment?”

“Relax, it’s just that usually when I make things they taste good at first and then kind of ‘meh’ by the end.”

“But you always make yourself the same foods…”

“Uh huh. This is really good though.”

The moral of this story: You should make Pad Thai because it tastes good. Even cold Pad Thai, while sitting on the floor tastes better and better with each bite.

From Cooking Light.

Ingredients:

  • Sauce:
    • 1/4 cup low-sodium soy sauce
    • 2 tbsp rice vinegar
    • 1 to 2 tbsp hot sauce (I used Sriracha.)
    • 1 tbsp mirin (sweet rice wine)
    • 1 tbspn maple syrup
  • 1 tsp vegetable oil
  • 2 cups thinly sliced shiitake mushrooms (about 5 ounces)
  • 1 cup grated carrot
  • 1 garlic clove, minced
  • 8 oz extra-firm tofu, drained, pressed (see my favorite pressing technique here), and cut into 1/2-inch cubes
  • 1 cup light coconut milk
  • 2 cups shredded romaine lettuce
  • 1 cup fresh bean sprouts
  • 1 cup sliced green onion tops
  • 1 cup chopped fresh cilantro
  • 1/3 cup dry-roasted peanuts
  • 8 oz (uncooked weight) wide rice stick noodles (Banh Pho), cooked and drained
  • 5 lime wedges

Directions:

  • To prepare sauce, whisk together first 5 ingredients.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Add mushrooms, carrot, and garlic; sauté 2 minutes.
  • Add sauce and tofu; cook 1 minute.
  • Stir in coconut milk; cook 2 minutes.
  • Stir in lettuce, sprouts, green onions, cilantro, peanut, and noodles; cook 1 minute.
  • Serve with lime wedges.

Servings ~ 5
Calories ~ 385, Fat ~ 14 g, Carbohydrates ~ 54 g, Protein ~ 14 g

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3 comments
  1. Lisa said:

    I love, love pad Thai. And I think it’s possible I might even be able to get a hold of most of that ingredients. 🙂 you are such a creative cook with so much variety- thumbs up!

    I can’t promise I will actually use tofu though, but the bag of shrimp in my freezer needs to find it’s way into something soon!

  2. YUM! I am making this this week – it looks amazing!

  3. Matt said:

    Next time I come visit, I want some…

    Haha. Looks incredible.

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