This was inspired by a lot of different Thai noodle dishes. I couldn’t pick which to make…pad see ew, pad Thai, etc…so this is a mix of a lot of different things. Essentially, it is a stir fry and would go well over any Asian noodles or rice. And since it is a stir fry, it isn’t supposed to taste exactly like what you’d get in a restaurant, and you can substitute any of the ingredients out for others based on what you have in the fridge.
Time: 35-45 minutes
- Firm tofu
- Sliced vegetables per your tastes…above is:
- Red pepper
- Swiss Chard (I didn’t have bok
- Snow peas
- Tamarind paste (not necessary, but enhances the flavor)
- Coconut milk (lite works well enough)
- Chopped peanuts (coffee grinder or food processor make this easy)
- Soy Sauce
- Oyster Sauce (not necessary, but enhances the flavor)
- Rice or rice noodles (follow package ingredients to make this…It isn’t included in my method)
- Wrap your tofu in paper towels to remove some moisture…this will help to make it crispy later.
- Slice tofu to desired size, and set aside.
- Pour the can of coconut milk with a tablespoon of tamarind paste into a sauce pan and simmer.
- Start soaking your noodles
- Heat a large pan with oil
- When the oil is hot, put your sliced tofu in. The longer you can leave it, the crispier it will get.
- Flip the tofu and stir around to ensure browning on multiple sides.
- Add in onions, and stir.
- When onions begin to sweat, add the rest of the non leafy vegetables, and let them cook for a few minutes.
- Add the leafy compost, and allow to cook down.
- For the sauce:
- Add peanuts
- For a thin sauce, simply pour over the stir fry.
- For a thicker sauce, mix a little water and corn starch, and add this to the stir fry.
- Put cooked rice or noodles in a bowl, and spread the stir fry on top!
- Devour, and enjoy!