Pad Thai is a fabulous dish. It’s simple and easy – a wonderful one dish meal.
One of the downsides for me, well, actually, there are two. Pad Thai noodles aren’t my favorite, and they tend to make the dish very carb heavy. This incredible Thai inspired stir fry is the answer to that.
Skip the rice noodles and just stick with the bean sprouts instead. The key to cooking delicious tofu is to make sure that it’s seasoned well.
To do this, you’ll just want to make sure that you let it simmer for quite a while in the sauce. Then all you have to do is add the shrimp and carrots.
I think I’m in love with this one. It’s simple and easy, only one pot is dirtied and it’s full of flavor and nutrients.
THAI STIR FRY
- 1 tbsp toasted sesame oil
- 1 large onion (thinly sliced)
- 1 14 oz pkg extra firm tofu, cubed
- 6 cloves garlic
- 1/4 tsp chili flakes
- 1 egg
- 1 tsp honey
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 lb shrimp (deveined and peeled)
- 1 carrot (shredded)
- 1 14 oz package of bean sprouts
- 1/4 cup chopped peanuts
- Green onions or chopped cilantro to garnish
- Over medium heat, heat the oil in a large skillet or wok.
- Cook the onion, tofu, garlic and chili flakes in the hot oil for 4 – 5 minutes, or until the onions begin to soften.
- Add the egg and continue to cook the mixture, stirring frequently, until the egg is cooked.
- Add the honey, fish and oyster sauces and a 1/2 cup water. Cook for 10 – 15 minutes, stirring occasionally.
- Add the carrots and bean sprouts. Cook until the shrimps are opaque.
- Serve garnished with chopped peanuts, chives or green onions and fresh limes and cilantro.