Pad Thai
Pad Thai could be just the dairy free and pescatarian recipe you've been looking for. This recipe serves 4. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 631 calories, 20g of protein, and 18g of fat. It is This recipe from Foodnetwork requires bean sprouts, radishes, shallots, and rice noodles. It works well as a main course. From preparation to the plate, this recipe takes roughly 35 minutes. Users who liked this recipe also liked How To Make Pad Thai (Vegetarian Pad Thai ), How To Make Pad Thai (Vegetarian Pad Thai ), and Pad Phai (a.k.a. Pad Thai Pie).
Instructions
Watch how to make this recipe.
Soak the noodles in a shallow dish covered in water until pliable, about 10 minutes.
Mix the fish sauce and sugar in a small bowl and reserve.
Heat about 1 inch of vegetable oil in a high-sided skillet or wok and add the tofu. Fry the tofu until golden brown on all sides.
Remove to paper-towel-lined plate to drain.
In the same pan, add the shallots and saute until translucent, about a minute. Crack in the egg and break up while stirring together.
Mix in the reserved fried tofu, fish sauce and sugar mixture and noodles. If the noodles are not coated enough in the sauce, stir in a couple more tablespoons of fish sauce.
Add in the green onions and saute for another 30 seconds.
Add the bean sprouts and remove from the heat. Top with crushed peanuts, radishes, limes and chili powder.
Recommended wine: Riesling, Gewurztraminer, Chenin Blanc
Riesling, Gewurztraminer, and Chenin Blanc are great choices for Pad 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 Schloss Johannisberg Gelblack Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 35 dollars per bottle.
![Schloss Johannisberg Gelblack Riesling]()
Schloss Johannisberg Gelblack Riesling
Brilliant lemon yellow. The nose is young with white flowers, grinded lemon peel and pears. The palate is firm and fresh, well balanced with crisp acidity. Complex, exceptionally balanced and refined.Pairs well with salads and roasted chicken.