Arguably, there isn’t anything more satisfying than a bowl of noodles. Well perhaps more satisfying is a glass of riesling with said bowl of noodles. Pad Thai is one of those dishes, like biryani that we’d tried to make a few years back but failed spectacularly. They ended up mushy and the tamarind concentrate tasted like pain. But due to a full moon and a freak sale on brown rice noodles we decided to try it again. The results were actually really tasty. It’s highly customizable so add in the vegetables and meat you prefer. Note that we opted to bake the tofu to make it firmer.
1 10oz package medium wide rice noodles
10 oz firm tofu, chopped small
1 carrot, diced
½ onion, chopped
1 broccoli spear, diced
½ bell pepper, diced
couple ounces of cabbage, chopped bite size
6 garlic cloves, minced
2 T tamarind chutney (substitute: brown sugar if hard to find)
2 T peanut butter
1 oz lime juice
Lime for garnish
Peanuts for garnish
Preheat oven to 350. In an oven safe pan mix 1t of peanut butter, ½ t lime juice, tamarind chutney and a few ounces of water. Place tofu in the pan. Mix it up very well. Marinade should partially cover the tofu. Place in oven for about 10 minutes. Pour some of the marinade out into a bowl for later. Flip tofu and put back in oven. It will start to firm up. Pull out tofu, if it’s browned enough to your liking set aside. If desired continue cooking in oven till desired firmness is achieved.
Boil noodles, till just a minute before they’re done. Drain water. This helps to keep them from getting mushy when added to the vegetables. In a large pan or wok add a touch of oil and heat to medium. Add in onions and garlic. Cook for a few minutes till they begin to brown and wilt. Next, add in other vegetables. Add a touch of salt and pepper. When the vegetables are done, add in peanut butter, tamarind chutney, chili sauce. Cook for a minute till done. Finally, mix in the noodles, tofu and leftover marinade. Re-season as needed. Serve hot. Garnish with lime, cucumbers and peanuts. Suggested wine: Riesling.