My 8 mile run this morning really drained me, so I was still craving protein and carbs like a fiend. Oh, hello Pad Thai. Nice to see you again. This time I decided to create my own little version at home and I was pleased with the result. Now you can make that sweet, sour and nutty Thai goodness in your own home!
You can use whatever vegetables you like, but tonight I used carrots, red peppers and sugar snap peas.
1 box Thai Kitchen Pad Thai Noodles, cooked as per directions
2 tbsp tamarind paste, mixed in about 1/2 cup hot water or vegetable broth
2 tbsp creamy peanut butter
1/4 cup crushed roasted peanuts
3 medium carrots, peeled and sliced into medallions
1 1/2 cups sugar snap peas
1 large red bell pepper, thinly sliced
1/2 block extra firm tofu, cut into 1/2 inch cubes
4 or 5 green onions, sliced into 3 inch pieces
4 tbsp light soy sauce
1/4 cup brown sugar
2 tbsp vegetable or canola oil
1/4 tsp ground cayenne pepper
1 tbsp cornstarch mixed in 2-3 tbsp water
Fresh bean sprouts, fresh cilantro and lime wedges as garnishes
Cook noodles as per package directions. Drain and set aside. Slice veggies and tofu accordingly. Now, make part of the sauce. In a measuring cup, add 1/2 cup warm water, add taramind paste and stir. Add cayenne, crushed peanut, brown sugar, and soy sauce. Separately, in a small bowl, mix cornstarch with water and set aside. Heat oil in a skillet on high heat. Add red pepper, carrots, sugar snap peas, tofu and whatever other vegetables to the skillet. Since this is very high heat, keep the veggies moving by constantly stir-frying them, until soft (about 10 minutes). Don’t let them sit alone too long or they will burn at a heat this high. Once veggies are softened reduce heat to medium, and add the tamarind mixture, followed by the cornstarch and water. Stir to mix evenly. Now, add peanut butter and stir to melt and incorporate it into the mixture. Let it simmer about 5 minutes more. Remove from heat and pour over noodles and mix well. If sauce is too thick, thin it out with a little vegetable broth. Serve garnished with more crushed peanut, fresh cilantro and bean sprouts. A fresh squeeze of lime tops it all off!