Another Food Adventure: Pad Thai

Over the weekend I had a conversation with some friends about the fact that I have never had Thai food.

They couldn’t wrap their heads around the fact that I have never tried and quite honestly, I’m not sure I’ve gone this long without giving it a shot. I have always been curious about Pad Thai and other Thai dishes, but don’t know much about it and my husband tends to be leery of food that can be spicy.

(This definitely takes off the restaurant options for date night.)

While trying to decide what to make for dinner tonight, I stumbled upon a few Pad Thai recipes on the Vegetarian Times website and decided to finally give it a shot.

I eagerly made my grocery list and headed off to the store. Tofu and rice noodles are not something I can say I’m very familiar with. As a matter of fact I almost talked myself out of this dish a few times while trying to locate the tofu in the store. While I can honestly say it is not my favorite thing in the world, it really wasn’t that bad and I did enjoy this dish a lot.

(Photo courtesy of Vegetarian Times. I was too hungry and forgot to snap a pic for this blog.)

Pad Thai
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Ingredients
  1. 8 oz. rice noodles
  2. 2 tsp. peanut oil
  3. 1 medium red bell pepper, julienned
  4. 2 cloves garlic, minced
  5. 2 large ripe tomatoes, seeded and diced
  6. 4 oz. snow peas, trimmed
  7. 4 oz. firm tofu, drained and cut into 1/4-inch thick matchsticks
  8. 1/4 cup low-sodium soy sauce
  9. 2 Tbs. fresh lime juice
  10. 2 Tbs. chopped fresh cilantro
  11. 1/4 cup chopped cashews for garnish (I used peanuts )
  12. 4 green onions, chopped for garnish
  13. 2 oz. bean sprouts for garnish
Instructions
  1. In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
  2. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
  3. Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.
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(I left out the 1 to 2 tsp. hot chile sauce since my husband is not a fan of spice, but I did add some to my plate since I like heat.)

 As I stated above, tofu is not my favorite thing in the world but I really enjoyed this culinary adventure. I’m enjoying trying new things and I look forward to actually trying real Thai food in the near future.

Are you a fan of Thai food? What is your favorite thing to order? Any tips for a newbie like myself?

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2 thoughts on “Another Food Adventure: Pad Thai

  1. Thai food is my ultimate favorite cuisine, we eat it all the time!! Our favorite Thai place makes the spiciness of the dishes to order, you tell them whether you want it mild, medium, hot, or “Thai hot.” Most places will do that, I’m sure. Glad you tried something new!!

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