Recipe: Peanuty Pad Thai with Peanut Sauce (using coconut milk and tofu)

PEANUTY PAD THAI



FOR THE PAD THAI:
1 (8 ounce) package rice noodles
3 tablespoons peanut or sesame oil
3 cloves, minced
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon paprika
1/2 cup cubed extra firm tofu, pressed and drained
1 teaspoon hoisin sauce or soy sauce
2 green onions, stems only, diced (plus 1/2 cup for garnish)
1/4 dry roasted peanuts, ground
1 cup bean sprouts (plus 1/2 cup for garnish)
Peanut Sauce (recipe follows)
1/2 lemon, wedged (for garnish)

TO MAKE THE PAD THAI:
Soak rice noodles in cold water for 30 minutes or until soft. Drain and set aside.

Heat oil in skillet or wok over medium heat. Stir-fry garlic for about 3 to 4 minutes. Add the noodles and stir-fry until the noodles are translucent, reducing the heat if the noodles begin to stick together. Add soy sauce, sugar, vinegar and paprika and continue to stir-fry until combined.

Stir in tofu and reduce heat to medium-high and continue to stir-fry for 2 minutes until most of the liquid has been reduced.

Stir in hoisin/soy sauce, green onions, peanuts and bean sprouts. Mix well then plate and pour peanut sauce over top and garnish with sprouts, green onions and lemon wedge.

PEANUT SAUCE

1 cup coconut milk
1/2 cup creamy peanut butter
1 tablespoon soy sauce
1/2 to 1 tablespoon red chili paste (to taste)
1 tablespoon sugar

Combine coconut milk, peanut butter, soy sauce and chili paste, in saucepan and bring to a boil. Add sugar and boil for about 2 minutes then remove from heat.

Makes 6 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: The Healthy Voyager's Global Kitchen by Carolyn Scott-Hamilton