Classic Pad Thai is a dairy free main course. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 438 calories, 18g of protein, and 19g of fat each. A mixture of banana pepper, water, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes approximately 35 minutes.
Instructions
1
Prepare the noodles according to package directions; drain.
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Pasta
2
Combine vinegar and 1 tablespoon sugar, stirring until sugar dissolves.
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Vinegar
Sugar
3
Add banana pepper; set aside.
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Banana Pepper
4
Place tofu on several layers of heavy-duty paper towels; cover with additional paper towels.
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Tofu
Equipment you will use
Paper Towels
5
Let stand 20 minutes, pressing down occasionally.
6
Combine remaining 1 teaspoon sugar, lime juice, and next 3 ingredients (through fish sauce).
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Fish Sauce
Lime Juice
Sugar
7
Combine eggs and salt, stirring well.
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Egg
Salt
8
Heat a large wok over high heat.
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Wok
9
Add 1 1/2 tablespoons oil; swirl to coat.
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Cooking Oil
10
Add garlic; stir-fry 15 seconds.
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Garlic
11
Add chicken; stir-fry for 2 minutes or until browned.
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Whole Chicken
12
Add pressed tofu; cook for 1 minute on each side or until browned.
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Tofu
13
Pour in egg mixture; cook 45 seconds or until egg begins to set around chicken and tofu.
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Whole Chicken
Tofu
Egg
14
Remove from pan; cut into large pieces.
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Frying Pan
15
Add remaining 1 1/2 tablespoons oil to wok; swirl to coat.
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Cooking Oil
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Wok
16
Add 2 cups bean sprouts, green onions, and dried shrimp; stir-fry 1 minute.
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Bean Sprouts
Dried Shrimp
Green Onions
17
Add noodles and soy sauce mixture; stir-fry for 2 minutes, tossing until noodles are lightly browned.
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Soy Sauce
Pasta
18
Add reserved egg mixture; toss to combine. Arrange remaining 2 cups bean sprouts on a platter; top with noodle mixture.
Thai can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The LangeTwins Prince Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.