When time is tight and you want something yummy
It’s Wednesday 5:00pm. Tonight the kids have hockey, laundry awaits, and some work still has to be completed before bedtime. I look in the fridge and pantry, and realize that I can make a pad thai. Yum! Everyone is happy!
It all begins with the fridge
I usually have a block or two of tofu in the fridge. It is something that I can either fry up for dinner or add to a soup. Today I am frying it up in the cast iron skillet to give it a chewy texture which we all enjoy in this dish.
Some staple veggies
I try to avoid or limit the night shade vegetables, since they can bring on inflammation in the body. So carrots usually stand in for where night shade veggie might be used. I tend to use onions and garlic liberally, as they have a multitude of benefits.
With ingredients you have in your fridge, quick and easy to prepare, I’m sure you enjoy coming back to this dinner recipe frequently. Enjoy!
Easy Weeknight Pad Thai
AuthorThe Hearty BakerCategoryDinnerDifficultyBeginnerThis is a tasty weeknight Pad Thai that you can put together with some kitchen staples in your refrigerator and pantry.
Heat a deep cast iron pan over medium heat. Cut the tofu into small cubes. Add 2 tbsp of oil to pan. Add cut-up tofu to hot pan. Fry tofu until a deep yellow colour on all sides. Remove from pan.
While the tofu is frying, prepare vegetables. Dice the onion finely, mince the cloves of garlic, and julienne the carrots. Once the tofu is cooked and removed from the pan, add another tbsp of oil and then add the vegetables. Stir frequently for about 5 minutes or until carrots are cooked but still firm.
Heat the water for the rice noodles at this time as well, while vegetables are cooking. And prepare the noodles while working on the sauce.
While the vegetables are sauteing, prepare the sauce. Add all the ingredients to a small pan, and stir to combine. Stir over low heat for about five minutes, or until heated through.
Add a few tablespoons to the reserved tofu, and stir to coat.
Add the rice noodles and sauce to the pan, and stir to combine.
Enjoy.
Ingredients
Directions
Heat a deep cast iron pan over medium heat. Cut the tofu into small cubes. Add 2 tbsp of oil to pan. Add cut-up tofu to hot pan. Fry tofu until a deep yellow colour on all sides. Remove from pan.
While the tofu is frying, prepare vegetables. Dice the onion finely, mince the cloves of garlic, and julienne the carrots. Once the tofu is cooked and removed from the pan, add another tbsp of oil and then add the vegetables. Stir frequently for about 5 minutes or until carrots are cooked but still firm.
Heat the water for the rice noodles at this time as well, while vegetables are cooking. And prepare the noodles while working on the sauce.
While the vegetables are sauteing, prepare the sauce. Add all the ingredients to a small pan, and stir to combine. Stir over low heat for about five minutes, or until heated through.
Add a few tablespoons to the reserved tofu, and stir to coat.
Add the rice noodles and sauce to the pan, and stir to combine.
Enjoy.