This is good. Really good. Although you should let go of any expectations of Pad Thai that you have because I find they are all totally different and you don’t want to have misaligned expectations. In fact, this one is quite a bit different than a different recipe we used to make. And better.
This is inspired by a recipe in The Happy Herbivore cookbook, but is quite different. Makes 4 servings.
- 1 package (14 – 16 oz) tofu
- olive oil for sauteing
- 2 1/2 – 3 cups snow peas, ends and strings removed (and cut in half if desired)
- 2 small or 1 large red pepper, cut into very thin strips
- 10 – 12 oz rice noodles
- 1/2 cup hot water
- 6 – 8 Tbsp (8 Tbsp = 1/2 cup) reduced sodium tamari or soy sauce
- 5 Tbsp (1/4 cup + 1 Tbsp) peanut butter (preferably one with just peanuts)
- 1/4 cup Sweet Chili Sauce (I bought a great all natural one at Trader Joe’s when we were visiting the east coast recently, but I think you can find it in the Asian section of your supermarket)
- 1 1/4 tsp garlic powder
- 1 1/4 tsp ground ginger
For serving, if desired
- Crushed peanuts
- Chopped cilantro
- Lime wedges
Press tofu until most of the water is removed. Chop into 1/2 inch cubes. Saute in olive oil until starting to brown on the sides. Add red peppers and continue sauteing until red pepper are done to your liking. Steam snow peas until done to your liking. (Alternatively, you could add the red peppers and snow peas to the tofu, though you have less control on how done the red pepper and snow peas get.)
Prepare the rice noodles according to package directions and drain. If done before everything else, run under cold water.
Whisk together the sauce ingredients.
Combine everything together, reheating if necessary, and serve with peanuts, cilantro, and lime wedges, if desired.