Thursday, July 19, 2012

brooklyn pad thai

Finally, the recipe I've been waiting for!  My friend Kris served this at a gourmet club a couple months ago and I've been wanting to make it for my family ever since.  I love the flavor of this dish.  It's delicious!  You'll need to make half at a time or the noodles will get mushy and the sauce won't be well distributed so you'll need to divide the ingredients between each cooking session.  You might want to use tongs to mix everything so as not to mush up the noodles.  Easily serves 6.

brooklyn pad thai (my friend Kris found it here)
1 pound rice noodles
for the sauce:
6 tablespoons tamari
6 tablespoons sugar
2 tablespoons tomato paste
2 tablespoons Asian hot chile sauce (use less for those sensitive to spice)
1/4 cup rice wine vinegar
3 tablespoons lime juice
for the pad thai:
6 tablespoons peanut oil
1 pound tofu, drained and pressed and cut into small triangles
1 medium sized red onion, cut in half and thinly sliced
2 cloves garlic, minced
1 tablespoon finely minced lemongrass (Kris omitted this because she couldn't find it)
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 cilantro
lime wedge 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.  Pour 2 tablespoons 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 tablespoons 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, 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.

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