I’m a Miami girl, born and bred. Cuban food was, and still is, the predominant cuisine in South Florida. But that’s not to say there weren’t some great Asian eateries. This particular Pad Thai dish has stuck with me for 20-plus years! I can’t seem to forget how incredibly tasty it was at this now-shuttered Thai restaurant in Coral Gables (can’t even remember the name anymore!). To recreate it, I needed to use ingredients to transform it into a lighter Pad Thai. No need to feel guilty with this version! Enjoy!
- 1 tablespoon sambal oelek (red chili paste)
- ¼ cup packed brown sugar
- 2 tablespoons water
- 1 lime halved
- 2 tablespoons fish sauce
- 1 ½ teaspoons grated ginger
- ½ pound rice noodles (bánh pho)
- 4 teaspoons canola oil, divided
- 1 package extra firm tofu, cut into ½ inch cubes
- 2 large egg whites
- 1 large egg
- 3 cloves garlic, minced
- 1 yellow or red pepper, seeded and chopped
- 1 large jalapeño, seeded and chopped
- ¾ cup green onions, chopped
- 2 cups fresh bean sprouts
- ½ cup fresh cilantro, chopped and divided
- 1/3 cup chopped roasted peanuts
- Combine first 6 ingredients and set aside. Cook noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside. Whisk together egg whites and egg in a small bowl and set aside.
- Heat 2 teaspoons oil in a large non-stick wok over medium heat. Add tofu cubes and cook until lightly browned on all sides. Remove tofu from wok and set aside. Heat 2 more teaspoons of oil and add garlic, yellow pepper, jalapeño pepper and sauté for 1 minute. Add egg mixture and cook for 30 seconds until soft-scrambled. Add green onions, sauce mixture and noodles and cook for 2 minutes. Stir in tofu, bean sprouts, and ¼ cup cilantro and cook until heated through.
- Sprinkle with remaining cilantro and chopped peanuts over each plate. Squeeze remaining lime juice on top when serving.
Adapted from: MyRecipes.com