Pad Thai for Two (Three?)

>> Friday, September 30, 2011

Hey. Stephen here again. I don't know if you can tell, but I've been helping out more lately. Around the house. On the blog. In the kitchen. Today I want to share with you a quick dinner we've developed a regular craving for. It's one that's simple enough for me to prepare easily by myself.

Easy on the wallet, too. Each serving (two huge ones) comes in at around $2.50.

What you'll need . . .
  • 1 box of A Taste of Thai Pad Thai for 2 (no, this is not a sponsored post, we really just like this stuff and want to make you aware of it!)
  • 1/2 block firm tofu
  • Bunch of green onions
  • 1-2 carrots
  • Unsalted peanuts
  • Fresh basil

I always start by frying the tofu. Our best method?
  1. Cut the tofu block in half. Store half in the fridge in a plastic bag. Some people choose to store tofu in water. We never do that.
  2. Drain the other half by first placing it onto a plate and sopping up a bit of moisture with a couple paper towels. Then, put another plate on top and something weighty on that (like a tea kettle with some water in it). Let press for a few minutes. Drain excess moisture.
  3. Then cut into large or small cubes -- whatever you like best.
  4. Use a large, flat pan over medium-high (you want it hot, but not burning) heat with a few tablespoons of olive or vegetable oil in it. Let the oil heat up. I always toss on a small piece of tofu to see when it's "ready" to cook. The tofu entering the pan should make the oil sizzle, but -- again -- not burn.
  5. Once the oil is ready, put all the tofu into the pan. Cook until browned on one side, then flip each piece and try to get all sides browned. (Sometimes I'm lazy and just brown 2 sides.)
  6. When done, put tofu atop a paper towel on a plate to soak up excess oil. Then set aside while you prepare the rest of the meal.

  • The box instructs on how to cook the noodles, so I won't cover that. But you'll want your green onions chopped and your carrots sliced very thinly.
  • After you've cooked the noodles, you can toss them into that pan you fried the tofu inside -- hopefully there's still some oil left in it. If not, add more.
  • Add the green onions and carrots. Cook until everything is nicely heated -- veggies should still be a tad crisp, definitely not over-done and soft.
  • You'll add the sauce that came with the meal, too. Cook so everything is heated.

At this point, you'll add the tofu to the meal. And after that, you'll divide into two generous servings and garnish with chopped peanuts and basil leaves.

It's that simple.

We used to live where there were at least five Thai restaurants within five or ten minutes of our apartment. Now, not so much. We miss it. But we're glad we tried this grocery store find (which -- happily -- is now lower in sodium AND gluten-free) because it's relatively authentic tasting and cheap.

(And if it saves me from driving over an hour to satisfy my wife's cravings for Thai food during pregnancy, you KNOW it's a keeper!)

Pssst: Be sure to check out Ashley's 31-Week belly shots today on (never home)maker, baby!

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