This Pad Thai recipe is a perfect mix of sweet and sour. A traditional base of rice noodles mixed with sauteed veggies, peanut pad thai sauce and fresh lime juice brings this dish to life. Ready in just under 30 minutes, you’ll feel the a kitchen goddess with this recipe. Feel free to add any additions that you’d like, such as shrimp or chicken or leave it vegetarian and let the flavours WOW your tastebuds!
Traditional Pad Thai
Recipe Type: Main
Cuisine: Thai
Author:
Serves: 2
Ingredients
- Enough thick rice noodles or “pad thai noodles” for 2 people (I used “rice fettuccini noodles” and they worked great)
- 4 tbsp tamari soy sauce
- 2 tbsp all-natural peanut butter
- Juice of 3 limes (2 for sauce, 1 for garnish)
- 3 tbsp coconut sugar, or regular brown sugar
- 1 tsp Sriracha
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 inch of ginger, grated
- 175g package of extra-firm organic tofu, rinsed and cut into 1-inch cubes
- 1/2 of a red bell pepper, finely chopped
- 1/2 of a small zucchini, finely chopped
- 1 sprig of green onion, finely chopped
- 1 handful of cilantro, finely chopped
- 1 handful of chopped peanuts, for garnish
Instructions
- In a boiling pot of hot water, cook the rice noodles until el dente.
- In a small blender or food processor, blend the sauce. Add the tamari, peanut butter, the juice from 2 limes, sugar and sriracha. Blend until creamy and set aside.
- In a frying pan, add the olive oil and lightly sautee the garlic and ginger. Add the tofu, bell pepper, zucchini and 1 tbsp of tamari and fry until golden brown.
- Add the noodles, sauce, green onion and cilantro and cook on low heat until nicely combined (about 5-10 minutes)
- Serve on a plate with fresh lime juice and peanuts for garnish. Enjoy!
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