The recipe Pad Thai is ready in approximately 45 minutes and is definitely a great gluten free, dairy free, and vegetarian option for lovers of Asian food. One portion of this dish contains about 12g of protein, 8g of fat, and a total of 289 calories. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of tofu, broccoli, wide rice sticks, and a handful of other ingredients are all it takes to make this recipe so tasty.
Place noodles in a large bowl.
Add boiling water to cover; let stand 10 minutes or until tender.
Combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl, stirring with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Sprinkle tofu with salt, red pepper, and black pepper.
Add tofu to pan; saut 8 minutes or until lightly browned.
Add onion, broccoli, and carrot to pan; saut 4 minutes or until tender.
Add egg to pan; stir-fry 20 seconds or until soft-scrambled, stirring constantly.
Return tofu and onion mixture to pan. Stir in noodles and vinegar mixture; cook 1 minute or until thoroughly heated, stirring constantly.
Remove from heat. Stir in juice; sprinkle with peanuts.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. 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. You could try Botanica Wines Mary Delany Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.
Botanica Wines Mary Delany Chenin BlancComplex and elegant, with layers of pure, concentrated pear, citrus and stone fruit avors, mouth-watering acidity and a tangy, mineral core.