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Pad Thai
- 8 oz
(220 grams) rice noodles
- 4 tbsp (60
ml) sesame oil
- 2 tsp (10 ml) ginger,
grated
- 1 pkg extra firm tofu, cut into
1 inch (2.5 cm) pieces
- 2 carrots,
thinly sliced
- 4 baby bok choy,
coarsely chopped
- 4 green onions,
chopped
- 8 tbsp (120 ml) peanuts,
chopped
- 2 fresh limes, cut into
wedges
Sauce Option
1:
- 6 tbsp (90 ml) lime
juice
- 6 tbsp (90 ml) soy
sauce
- 6 tbsp (90 ml)
ketchup
- 6 tbsp (90 ml) brown
sugar
Sauce Option
2:
- 4 tsp (20 ml) Tamarind
Paste
- 6 tbsp (90 ml) brown
sugar
- 4 tbsp (60 ml) soy
sauce
- 8 tbsp (120 ml) lime
juice
Cook the noodles according to
package directions, drain, and set aside. Combine the ingredients for either
sauce, mix well and also set aside.
Over medium high heat, add the sesame oil, then the ginger for
about 30 seconds. Add the tofu and carrots and stir fry until the tofu is
nicely browned and the carrots have softened
Lower the heat to medium and add the bok choy. Continue cooking
until it has wilted. Then add the cooked noodles and sauce, mix well and
continue until everything is warmed through.
Serve on four individual plates, top with the green onions and
peanuts, and place the lime wedges on the side.
Serves 4.
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