Tuesday, May 25, 2010

Lulu's take on Pad Thai

So last week some family from the mommy's side crossed the Atlantic Ocean and came to visit. It was an interesting week filled with a lot of food (mostly out) and a lot of excuses of why I didn't want my uncle to cook for me (polite excuses). I'm sorry, but there are very, VERY few men in my family that can cook. Well, let me rephrase that, there are very few men in my family that can cook well. Its why they're all married. 
ANYWAY, on our last day we went to this Thai restaurant in midtown Savannah called The King and I. I ordered the pad thai w/ tofu (without the egg) and LOVE IT! Well, honestly, it was the first time I ever ate pad thai so I'm sure there's better out there, but I really enjoyed my meal and cleared my plate. I have to admit, it was a little sweet (even when I asked the waitress to ask the chef  to make it hot) because I think there was quite a bit of brown sugar and peanut butter. Eh, still enjoyed it enough that I decided I would try and re-create the dish at home. So the moment we left the restaurant I pulled out my trusted iPhone and started Googling (yeah, I just don't care for Bing, sorry) and found a pad thai recipe from vegetariantimes.com. Well, I went to the store, bought the ingredients, but for some reason it just didn't taste right when I made it last night. It was missing that PA-POW!. So I made the dish again tonight, but made a few changes and HELLO! we had success. I hope you guys enjoy my version of the original.

Tofu Pad Thai
8 oz of rice noodles
2 tsp olive oil
2 minced garlic cloves
1 thinly sliced bell pepper
1 cup of halved grape tomatoes
4 oz of snow peas
4 oz of tofu (firm)
1/4 cup low sodium soy sauce
1/2 tsp natural crunchy peanut butter
1 tsp pickled chili (from the Indian grocery)
2 Tbsp lime juice
2 Tbsp sliced green onion
chopped cilantro
1/4 cup slivered almonds
2 oz mung bean sprouts

Bring a pot of water to boil and add rice noodles and cook to soften. While the noodles are cooking, in a hot skillet (unless you've a wok) add the olive oil. Add the garlic and bell peppers and cook until soften. Next add the tomatoes, snow peas, and tofu and stir fry them. Add the soy sauce, peanut butter, and pickled chili, and lime juice and stir well. Cook for  203 minutes. Add the rice noodles and mix well. Turn the heat off and add the green onions, cilantro, mung sprouts, and almonds and toss well. Divide the pad thai into four bowls and serve. 

The King and I
7098 Hodgson Memorial Drive
Savannah, GA 31406

1 comment:

Anonymous said...

I have always liked stir-fry -- How is this different from a stir-fry? Is it the ingredients or how you cook it? BTW, cant believe that you cook such delicious food and still look amazing (if you know what I mean).

Tantric Dude (probably, now you got it :-))