Friday, January 13, 2012

Vegetable and tofu pad thai

This post could alternately be titled:

"How Two People Ate Enough To Feed Four"


"How a Simple 30 Minute Recipe Turned Into An Hour of Me Trashing My Kitchen"


"Please, For The Love Of God, How Do You Fry Tofu?"

Well done, Martha Stewart. Well done. Here's a slow clap to you. The recipe looked deceptively fast and easy, and yet ... not so much. This may be because my brain was broken last night (a distinct possibility) or because Martha has it out for me.

However. Regardless of how un-fast and un-easy this recipe was, it was still the bomb. It turned out fantastic. My husband LOVED it. I think he may have loved it more than the slow cooker tikka masala, you guys. And I know a lot of you have tried the slow cooker tikka masala.

It was muy, muy delicioso. That's my plate. Yeah, I pile a lot of junk on my food. Cilantro, scallions, peanuts. Me likey.

 Here are just a few of the ingredients. Carrots, scallions, garlic, lime juice, etc

And tofu. Sigh. I was supposed to fry up 14 oz of tofu but I fried up maybe 5 oz because that shizzle stuck to my pan and I was too irritated to finish cooking all of it. It turned out great, anyway. I should have fried it in my wok. I did end up cooking the rest of the dish in the wok, with great success.

Fish sauce. I don't know how or why I have this, but I do. I used 1 tablespoon fish sauce and two tablespoons soy sauce. I think it was a great balance.

Oh momma. It is so good. Rice noodles, egg, tofu, scallions, coated with a tangy pad thai sauce. The sauce has sriracha sauce in it. I thought it was a little spicy, but for my husband it wasn't spicy enough. He piled on more of the sriracha. My mouth is watering.

I do love it. I promise to love it forever.

If you would like to make your own pad thai, I can vouch for this recipe. Visit the link to Everyday Food here. Ignore the photo that doesn't match the recipe. I don't know what that is ... some kind of baked egg something or the other.

Happy eating, and happy weekend ...


  1. Erin! This looks amazing! For tofu, cut up the pieces, then place it on top of a paper towel. Place another paper towel on top of the tofu. Put something heavy on top of that so that it squeezes the water out. The dried tofu will help with the stickiness.

  2. I wonder if that was the problem ... I did dry the tofu but didn't really squeeze it out like you're saying!

  3. Looks good! I'll add this to the list of must tries.

  4. I bake the tofu. I spray it with cooking spray and bake it for about 20 minutes, flipping once. Perfect, and less fat.

    Yeah, Martha's got nothing on me.