Recipe by MsKittyKat
From the Feb/March 2006 Fine Cooking. I am posting it so that I don't lose it.
Top Review by joop
I actually came across this when I mistakenly went to another recipe site. I was looking for pad thai but was drawn in with a vegan recipe (minus the egg) so I did this one instead. First the good: Like pad thai, it combines noodles, ginger, garlic, bean sprouts, scallions and nuts. The chopped cilantro was lovely. Now the bad: as written it is nearly spiceless. When working with tofu it's critically important to drain and marinate or it's just a bunch of spongy flavorless blobs. I added chili garlic sauce and did marinate the tofu for 20 minutes but that was not nearly enough time. I definitely threw this recipe out - there are so many better recipes on this site .
- 4 ounces dried wide rice noodles (pad thai)
- 2 tablespoons soy sauce
- 2 tablespoons molasses (unsulphured)
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 1 tablespoon minced fresh ginger
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 8 ounces extra firm tofu, drained thoroughly and sliced into 1/2 inch cubes (to yield 1 1/2 cups)
- 1 1⁄2 cups bean sprouts
- 2 scallions, trimmed and sliced diagonally into 1-inch lengths
- 1 large egg
- 2 tablespoons crushed unsalted peanuts
- 3 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges for serving
Directions See How It's Made
- Soak the dried rice noodles in a bowl of very warm (110F) water until they're pliable, but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
- In a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt and cayenne.
- Once the noodles are drained, heat 1 tablespoon of the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and then immediately add the soy sauce-molasses mixture. When the mixture is bubbling, add the tofu.
- Stir briefly to combine. Add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 to 2 tablespoons of water.
- Add the bean sprouts and scallions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
- Push the nooldes to one side of the skillet and add the remaining 1 tablespoon of oil. Crack the egg into the oil. Scramble the egg lightly until it is almost but not completely cooked, breaking it up as you go, about 30 seconds.
- Fold the noodles back over the egg, add the peanuts, and stir-fry, stirring gently, until the egg is completely cooked. Sprinkle with the cilantro and serve immediately with the lime wedges on the side.