Brooklyn Pad Thai from Vegan With a Vengeance

Originally posted 3/16/2007 by Katherine (eksmom)

Isa (the author) says: When making pad thai you have to make it only two servings at a time or the noodles will get mushy and the sauce won’t be well distributed. This recipe is to serve four [but it could really serve 6 or 8, makes a ton!] so you’ll need to divide the ingredients between each cooking session. I use tongs to mix everything; they make it easier not to mush up the noodles.


1 pound rice noodles

For the sauce:

6 TBS tamari
6 TBS sugar
2 TBS tomato paste
2 TBS Asian hot chile sauce or hot sauce
1/4 cup rice wine vinegar
3 TBS tamarind concentrate or lime juice

For the pad thai:

6 TBS peanut oil
1 pound tofu, drained and pressed and cut into small triangles
1 medium size red onion, cut in half and thinly sliced
2 cloves garlic, minced
1 TBS finely minced lemongrass [we couldn’t find this so left it out]
2 cups bean sprouts
8 scallions, sliced into 1.5 inch lengths
2 small dried red chiles, crumbled
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
lime wedges for serving

Prepare the rice noodles according to the package directions.

Mix together the ingredients for the sauce.

Preheat a large nonstick skillet or wok over moderate-high heat [we used a stainless-steel skillet and it was fine]. Pour 2 TBS of the peanut oil into the pan and heat, then quickly add the tofu. Stir-fry for 4 to 5 minutes, until the tofu is crisp on the outside. Remove from pan and set aside.

Pour 2 TBS more of the peanut oil into the pan. Add half the red onion and stir-fry for 30 seconds. Add half the garlic and half the lemongrass, and stir-fry for 30 more seconds. Add half of the sauce and, when it starts to bubble (should bubble within a few seconds), add half the noodles. Cook for 2 minutes, stirring constantly, then add half the tofu, bean sprouts, scallions, chiles, and peanuts. Stir for 30 more seconds. Transfer to two serving plates and garnish with cilantro and lime wedges. Repeat with the remaining ingredients.

This seriously makes a ton of food. Would easily make six servings for me and DH, probably 8 if I could restrain myself. 🙂 Even so it still works to just do 2 cooking sessions. Enjoy!


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