I love thai food. If I get to choose where we eat for date night I usually say thai. So I thought I would try my hand at making phad thai, and I enlisted some help from the boyfriend.
It turned out pretty well, not as good as the phad thai at our favorite thai restaurant but well worth the effort. This is a variation on about 3-4 different recipes that I scoped out in preparation of this dish. That probably sounds like over-kill but I couldn't find all the ingredients to any one recipe (and I tried 3 stores) so I thought if I got a general consensus from a few sources then it's bound to taste…um…correct. The recipe I followed the most came from my new cook book (mentioned in my last post).
Ingredients: 1 box of phad thai noodles, 1 bottle phad thai sauce, 1 lime, 1 large red bell pepper, 6 green onions, extra firm tofu, 2 eggs, 2-3 pinches red pepper flakes, 1/2 clove garlic, 1 cup bean sprouts (plus extra for garnish) plain peanuts and peanut oil to cook with.
Cook noodles according to directions on the package and set aside (they are sticky so place them on a large plate so they can spread out and not clump together). In a medium size mixing bowl combine 2/3 cup phad thai sauce with the juice of half a lime and the red pepper flakes. Next finely chop all veggies, tofu and crush the garlic. Heat a wok over high heat and add enough peanut oil to coat the bottom and sides. Once its nice and hot add eggs and swirl so that a thin omelette forms. Cook both sides of the omelette and then remove from wok and thinly slice.
You may need to add a little more oil to the hot wok, then add in garlic and onions. Allow them to cook for a minute or two before adding in the bell pepper, tofu, bean sprouts and egg strips. Once those have all cooked 3-4 minutes add in noodles (tossing well so you eliminate most of the clumps). Pour sauce over phad thai and coat noodles. Serve hot with extra (uncooked) bean sprouts chopped peanuts and lime slices. This made enough to feed 3-4, or two with plenty of yummy leftovers.