Thursday, August 5, 2010

Homemade Pad Thai – Oh My!

Last night I made one of my top five favorite dishes for dinner. No, I don’t mean it is one of my top five favorite things to make. It’s one of my favorites to eat. This was the first time I have ever attempted making it and I have to say, I did a pretty good job. And one of my favorite things about this version of Pad Thai? It’s made with whole wheat organic linguine as opposed to rice noodles which means increased nutritional value AND it filled me up faster. Win-win.

As I was having company for dinner, I whipped up some of my scallion pancakes as a starter. They were a hit. I am becoming more and more fond of my spicy sesame oil. I don’t think I could use one that doesn’t have that kick now… it really makes the scallion pancakes stand out.


I didn’t take any pictures of the prep of the dish. Mostly because I was running around like a mad woman trying to man all the pans on the stove AND because I kept misplacing my camera. But this is it, ready to be served. The picture is a bit foggy because there was still steam billowing from it.

So here it is:

Pad Thai adapted from Healthy Cooking (Serves 6)

  • 1 package (12 ounces) whole wheat fettuccine
  • 1/4 cup rice vinegar
  • 5 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar  
  • 1 tablespoon lime juice
  • Dash hot sauce
  • 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
  • 3 teaspoons canola oil, divided
  • Bag of frozen stir-fry vegetables containing snow peas, carrots, etc.
  • 3 garlic cloves, minced
  • 1/2 cup egg substitute
  • 3 green onions, chopped
  • 1/4 cup unsalted peanuts, chopped


  • Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, lime juice and hot sauce until smooth; set aside.
  • In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry mostly thawed frozen vegetables in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add egg substitute; cook and stir until set.
  • Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu and onions; heat through. Sprinkle with peanuts. 

Note: I used frozen vegetables because that’s what I had on hand, obviously if you prefer fresh… go right ahead! This dish can also be prepared with chicken, shrimp, etc. I used tofu because I really like it in this dish.


The flavors in this dish were GREAT. I think when I make it next time I might cook the tofu in a bit of the spicy sesame oil to give them a bit more kick. But it was fantastic and believe me, I am a HUGE fan of takeout Pad Thai. I think that I’ve even made the bold claim that I could eat it every day. Yup, I think it’s that great. Now I’m starting to regret sending home the leftovers with my dinner guest…

1 comment:

  1. im going to have to make this. the dish is so exotic but the ingredients dont seem too intimidating. im excited. thank you!