Pad Thai with sirracha tofu
It's easier to make pad thai at home than you may think. Once you have everything prepped, it's a quick and easy flash stir fry to pad thai goodness.
- 2 small shallots or on large, sliced think or diced
- 2 Tablespoons of fresh ginger, peeled and jullianned
- Limes, 1/2 lime juiced into the pad that with wedges to garnish at the table for your guests who like their pad thai tangier.
- 2-3 cloves of garlic, minced (you can never have too much garlic add to taste)
- I bunch of green onions sliced on the bias
- 1/2 medium yellow onion sliced
- 2-3 serrano chile peppers, sliced thinly without seeds
- 1 box Pad Thai rice noodles
- Roasted peanuts finely chopped (I used a mini food processor to chop)
- Shrimp, Chicken or Tofu (use your favorite protein or combination of proteins
- 1 carrot finely julienne sliced (you can buy julienned carrots in most produce sections)
Soak the rice noodles in cold water to soften. The directions of the box will tell you to boil them or use hot water-DON'T DO IT! If you cook them they will over cook and become soggy and gummy. You're going to stir fry them so they will get cooked to a perfect al dente consistency.
When they are softened, heat up 2 Tablespoons of peanut oil in your wok until is shimmers and almost smokes. Add the shallots, garlic, onions, and ginger to release their flavors be careful no to burn them.
At this point add your protein(s) and cook until almost done. If using shrimp once they are cooked remove them from the wok, don't overcook them we'll add them back later.
Add the noodles and a bit more oil to keep them from sticking together. Flash fry the noodles before adding the sauce. Add the green onions and sliced carrots and heat through, squeeze 1/2 lime into the noodles and add the bean sprouts and finish with more sauce to well coat everything.
Scramble your eggs and push the noodles to one side of the wok and scramble the eggs in the open side of the pan, once they are cooked combine everything.