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Thailand Pad Thai

Sauce
  • 6 tbsp (90mL) rice vinegar
  • 1/2 cup (125mL) ketchup
  • 3 tbsp (45mL) water
  • 3 tbsp (45mL) light molasses
  • 2 tbsp (25mL) light soya sauce
  • 2 tbsp (25mL) lemon juice
  • 1 tsp (5mL) sugar
  • 3/4 tsp (4mL) hot pepper flakes
  • 1 tsp (5mL) white pepper

  • 1 cup (250mL) cooked flat rice noodles
  • 250 g firm tofu
  • 1 tsp (5mL) vegetable oil
  • 1 tbsp (15mL) minced garlic
  • 1 cup (250mL) white cabbage, thinly sliced
  • 1 large carrot, julienned strips
  • 1/4 green pepper, julienned strips
  • 1/4 red sweet pepper, julienned strips
  • 5 medium mushrooms, thinly sliced
  • 1 cup (250mL) green onions, julienned strips
  • 1/4 cup (50mL) fresh coriander, coarsely chopped
  • 1/4 cup (50mL) roasted peanuts, coarsely chopped

Prepare noodles according to package directions or soak noodles for 20 minutes in hot water. Drain well. Mix sauce ingredients. Use 1/2 of sauce mixture and marinate tofu for 15 minutes. Spray a skillet with non-stick spray. Heat pan. Brown tofu cubes on all sides and baste cubes with marinade as they brown. Set tofu aside. In a non-stick heated skillet add oil and garlic on medium/high heat. Stir in carrots, peppers, mushrooms, tofu cubes and cabbage. Stir fry until all vegetables are tender crisp. Then add noodles and remaining sauce; cook for 4 minutes. Add green onions and stir until mixed and heated through. Transfer to serving plate. Garnish with coriander and peanuts.

(This version uses tofu, but can be substituted with chicken, shrimp and other stir fried meats.)



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