To prepare sauce, combine first 5 ingredients, stirring with a whisk.
To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
Hands down the best pad thai recipe around! I also added 1 TB ginger and 1 TB peanut butter, and spinach, per another commenter's suggestion. Perfect and so much healthier than our favorite pad thai takeout!
Excellent recipe. I added 1/2 TB peanut butter for richness, a TB of minced ginger, a bit of red bell pepper for color, used regular mushrooms (shitakes are too expensive), and subbed spinach for lettuce. Otherwise, I made as written and we added some red pepper flakes at table. If planning a one-dish meal, this feeds three adults (unless they're very light eaters).
Like others, I also added a TB of peanut butter, some ginger, and red bell pepper. One downside on this is that prep time makes it a bit time consuming. Also, not sure what AlyB was thinking...the recipe clearly states that the noodles should be "cooked and drained" beforehand. The recipe was actually quite accurate.
AllyB - the noodles are supposed to be cooked beforehand and rewarmed in the dish. This is a tasty weeknight meal! note: I subbed cabbage for romaine and added rooster sauce to mine (its a bit too spicy for the kids). It is good with meat substitutions as well. I think its tastier than three stars, but would not make it for a special occasion.
Cook the noodles for only 1 minute? Yeah, right! I added the noodles and it took over 10 minute, plus I had to add cups of water, as the liquid was all gone. The flavor was good, but the recipe was not at all accurate. I will NOT make this Pad Thai again. There are far better recipes that are more accurate.