Make your own takeout: Pad Thai

Pad Thai One of my favorite takeout dishes is Pad Thai. I love the sweet and spicy flavor, and a bowl of carbohydrates is never wrong in my book. It seemed like a fun dish to try at home, so my always-game husband and I set out Sunday to get the ingredients at a local Asian food store. We whipped up two delicious bowl of Pad Thai in just minutes, every bit as good as at our local Thai takeout shop, for less money and perhaps even a bit less of a caloric punch. We cheated and bought a jar of Pad Thai sauce rather than creating it from scratch – maybe next time!

Here’s our version – you could do the same with shrimp or chicken. Most restaurants also include bean sprouts. We didn’t’ find any at the store but would add them if we had.

1 block firm tofu
8 oz dried rice noodles
4 Tbsp sesame oil
4 Tbsp Pad Thai sauce
4 Tbsp chopped green onions
4 Tbsp chopped cilantro
4 oz cashews
1 egg

Drain and pat tofu dry, then cut into cubes

Toast cashews on the stovetop.

Heat 4 Tbsp sesame oil in large pan over medium high heat. Cook tofu several minutes, tossing frequently, until browned on all sides.

Meanwhile bring large pot of water to a boil then remove from heat. Add rice noodles to water and allow to soften for a couple of minutes.

Add noodles to pan with tofu. Toss, then add chives, cilantro and toasted nuts. Cook for a few minutes, stirring often, until noodles are done.

Add pad thai sauce to taste. Stir well to coat.

Move noodles to one side of pan. Break egg over the other half and lightly scramble. Mix into noodles.

Serve pad thai with a lime wedge and garnish with chopped green onions.

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[ READER COMMENTS ]

  1. 1

    Val said:

    gosh, this looks soooooo good. send me some.....

    Posted at 10:25 PM, on February 26 2008

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