Phat Thai With Mushrooms (Pad Thai)
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
4
ingredients
- 8 ounces firm tofu, diced
- 4 cups rice noodles or 4 cups fettuccine
- cold water, for soaking noodles
- 2 tablespoons vegetable oil
- 4 teaspoons garlic, minced
- 1⁄2 cup turnip, peeled and diced
- 1 cup mushroom, coarsely chopped
- 2 tablespoons scallions, sliced
- 1 dried red chili pepper, finely chopped
- 2 teaspoons rice vinegar
- 3 tablespoons sugar
- 4 teaspoons fresh paprika bell peppers, chopped
- 4 tablespoons tamarind juice
- 1 1⁄2 cups water
- 1 cup roasted peanuts, chopped
- 2 cups bean sprouts
- 1 lime, juice of
- 1 cup garlic clove, cut into 1/2 inch pieces
- 1 pinch salt
- 1 pinch pepper
- 1 lime, peeled and cut into wedges
- 1 carrot, shredded
directions
- Soak the noodles in cold water in a medium sized mixing bowl for 20 minutes or until slightly limp; drain.
- While noodles are soaking: In a sausepan, saute garlic and turnips in oil for 5 minutes.
- Add mushrooms, scallions, chili pepper and tofu; cook, stirring for 2 minutes.
- Combine vinegar, sugar, paprika and tamarind in a small bowl; add to saucepan along with noodles and water and continue to cook, gently tossing until most of water is absorbed.
- Stir in 1/2 cup of roasted peanuts, bean sprouts, lime juice and chives; season to taste with salt and pepper.
- Place a serving of Phat Thai in center of each plate; arrange some of the lime wedges, carrot shreds and reserved peanuts on top.
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