I was hooked from the moment I saw the title of the blog I was assigned for this month’s Secret Recipe Club assignment, My Fiance Likes it so it Must be Good. From a quick glance I could tell that Andy has great taste in food since so many of Peggy’s recipes looked/sounded delicious. Recipes like Mint Chocolate Chip Cheesecake and Veggie Flatbread popped right at me, but this month I wanted a challenge. I wanted to try something new and different, and sure enough this site had the perfect recipe: Pad Thai! I know that I would have to modify it since peanuts are not welcome in this house, but this was one of the few recipes I had found where peanuts only featured at the end, making it easier to leave them out. I also replaced the shrimp with extra tofu and some broccoli, in order to make it closer to the Vegetarian Pad Thai my local place offers. This was Joe’s first time having Pad Thai, and based on his reaction to the recipe I can see this becoming a regular feature in the kitchen.
Ingredients: (serves 5)
- 1 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 4 tablespoons vegetable oil
- 8 oz. thick rice noodles
- 1 egg
- salt and pepper to taste
- 1 1/2 cups broccoli florets
- 8 oz extra firm tofu, dried/pressed and crumbled
- 3 garlic cloves, minced
- 1 shallot, minced
- 2 thai peppers, seeded and minced
- In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
- Soak the rice noodles in hot tap water for about 25 minutes, or until they start to soften but not fully tender. Drain and set aside.
- Beat the eggs with a pinch of salt in a small bowl and set aside.
- In a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the tofu and season with salt and pepper. Cook for about 5 minutes and then add the broccoli before cooking for another 5 minutes.
- Add remaining 1 tablespoon of oil to skillet. Add garlic, shallot, and Thai chili. Cook over medium heat and stir continuously for about 1 minute. Add egg to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the egg noodles and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
- Serve warm, topping with cilantro (or peanuts) if desired.
This recipe came together very quick, which is always a bonus on a crazy weeknight. I can also say this recipe now has the approval of a boyfriend and a fiance, so you this must be real good!