-IBIS-1.5.0-
rx
recipe
Thai noodles (pad thai)
nutrition
definition
thai noodles (pad thai)
serves 4
ingredients:
1 tbsp. sesame or olive oil
1/4 tsp. crushed red pepper
8 cloves garlic, minced
8 scallions, sliced
1/2 lb. firm tofu, drained, pressed and mashed
1-2 eggs, mixed (optional)
2 large cucumbers, peeled
1 tbsp. brown sugar
4 tbsp. lime juice
1 tbsp. rice wine vinegar
1/8 cup tamari
3 cups beans sprouts
1/3 cup chopped, unsalted peanuts
1/4 cup cilantro, chopped
1 8 oz. package soba (buckwheat) noodles
method:
1. Cook and drain the soba noodles, rinsing with hot water.
2. Combine brown sugar, lime juice, tamari and rice wine vinegar and mix well. Slice the cucumber in half lengthwise, scoop out the pulp, quarter and slice into quarter moons.
3. In a wok or heavy, deep skillet add crushed red pepper, scallions and garlic to oil and heat until garlic begins to soften. Then add the tofu and egg, stirring well to separate egg and stir-fry until egg is set. Add the cucumber and stir fry briefly 1-2 minutes, adding water to steam saute. Add noodles, bean sprouts, and tamari-lime juice mixture. Toss well and serve immediately, garnished with cilantro and chopped peanuts.
(Green)
footnotes