Pad Thai

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Sweet and tangy, this noodle dish is most people's favorite of all the Thai dishes.

Ease: average Type: entree Prep Time: 25 minutes Total Time: 40 minutes Yield: 4 servings

Ingredients

1 lb. tofu cut into 1" cubes
8 oz. whole grain udon or soba noodles
2T safflower or canola oil
1 onion
2 garlic cloves
3 1/2 T ketchup
2 T lime juice
1 1/2 T barley malt syrup
1/2 T tamari or soy sauce
2 eggs (optional)
3 green onions
1/2 c dry roasted peanuts
1 c bean sprouts
1 large handful of cilantro leaves, stems removed, washed and patted dry.

Steps

• Place tofu cubes in a lightly oiled baking pan and bake at 450° F for about 1/2 hour, until most of the moisture is evaporated and tofu is very firm. A toaster oven is idea for this.
• Meanwhile, finely mince the garlic and onion. Slice the green onions in 1" lengths. Start bringing water to a boil to prepare noodles. Mix together ketchup, lime, barley malt and tamari and set aside. Lightly beat eggs and set aside.
• Prepare noodles according to package, cook very al dente! Set noodles aside in cold water to prevent sticking.
• When tofu is finished in the oven, set aside near the wok. Have all other ingredients ready beside the wok.
• Stir fry oil, onion and garlic over high heat until onion is translucent, about 5 minutes. Add ketchup mixture stirring constantly until mixture is bubbling, about 3 minutes.
• Slightly reduce heat and bring ketchup onion mixture to one side of the wok and add eggs to other side. Do not stir yet and let eggs set for about 3 minutes. Then continue to stir fry and increase heat back to its highest setting.
• When the eggs are well cooked, add tofu and continue to stir fry until tofu is well coated with sauce and browning, about 3 minutes. Turn the heat to its lowest setting, or off, and quickly drain the noodles.
• Add well drained noodles and green onions. Stir fry over high heat for about 3 minutes. Remove from flame and stir in bean sprouts and peanuts.
• Garnish with cilantro and serve hot.

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