Pad Thai with Tofu
This simple pad thai recipe won rave reviews from our users. Instead of calling for take out this weekend, make this Thai-inspired dish instead.
This simple pad thai recipe won rave reviews from our users. Instead of calling for take out this weekend, make this Thai-inspired dish instead.
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Added a tbsp of peanut butter and a tsp of minced ginger. If I make this again, I'll marinate the tofu in an extra batch of the sauce, brown it on it's own, and add it in at the end. It didn't pick up much of the sauce taste and started to fall apart while being stirred. 1 tbsp hot sauce was perfect. And for all the others out there who taste soap when they eat cilantro- I chopped celery leaves instead and it worked really well.
Not much flavor going on here. Definitely use the other Reviewers comments to improve the flavor. Probably won't make this again. Lots of other way better tofu recipes on Cooking Light website.
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.
Pretty good recipe. I added peanut butter and ketchup and used shredded cabbage instead of romaine.
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).
Very tasty! I made some substitutions since I didn't have everything on hand. Used fettuccini in place of the rice sticks, brown suger in place of the mirin, and sriachi sauce in place of hot sauce. I also added shrimp. Would have given it 5 stars but the sauce was a little thin for my taste. Even still, the sauce was tasty. A weekend meal.
My husband and I loved this recipe! It was simple to make and tasted amazing. It made too much for just 2 people but my husband took the leftovers to work for lunch the next day and said it was just as good the second day.
Very good! I have been searching the past couple of months for a great Pad Thai recipe, so that I could introduce my husband to the dish. This is by far the best! I added diced red pepper and opted for chicken instead of tofu (but tofu would have been great!). I will definitely make this again and will make if for guests during a "theme night' dinner.