Sweet. Sour. Spicy. Salty. Umami.
Thai food, as I know and understand it, captures all of the flavours and ties them up in a neat little package to be delivered to your mouth. When you eat Thai food, every bite should be exciting and full of flavour.
With these thoughts in mind, I wanted to re-create a Westernized version of Thai food. From what I understand, Pad Thai is normally a street food served from carts in Thailand. It varies in ingredients and flavours simply because it's more a style of dish rather than one with strict ingredients. With that in mind, I created a dish using flavours that I think represent the essence of Thai food that also suits how me and my family eat.
Fair warning: rice noodles are NOT low carb, and they aren't any more "healthy" than wheat/semolina pasta (unless of course you are gluten-free or gluten sensitive). Their texture is quite different than semolina pasta, they absorb a little more sauce and are slightly more slippery.
Adjust the seasonings to your taste, but here's our veggie Pad Thai.
1tbs white sugar
1/4 cup soy sauce
1/8 cup fish sauce
3 tbs sriracha
Juice and pulp of one large lime
Pepper to taste
1/2 chopped clove garlic
1 pack of firm tofu (or chicken, pork, beef, shrimp)
1/2 cup chopped peanuts, toasted
1 head of bok choy
6 green onions
3 cloves of garlic
8 mint leaves
1 pack thick rice noodles
- Cover noodles in hottest water from tap, set aside
- Mix sauce and pour on cubed tofu, set aside
- Stir fry white ends of bok choy 2 mins (until softened), add white ends of green onions finely sliced and chopped garlic, stir fry until fragrant, add peanuts stir fry until fragrant, add beaten eggs fry until partially cooked,
- Add tofu without sauce (drain sauce into separate bowl) stir fry until warmed through,
- Add bok choy greens, green onion tops and stir fry one minute.
- Add noodles and stir until well coated
- Pour sauce over noodle mixture and mix well
- Serve garnished with chopped mint (or cilantro if you're a heathen) and a lime wedge
- EAT IN LARGE QUANTITIES