Wednesday, November 20, 2013

Somen Noodle Pad Thai

There's this incredible Thai restaurant in Beverly Hills called, "Beverly Hills Thai". Every time I leave Los Angeles I crave many things from their menu, like their warm sticky coconut rice with mango, the pepper drunken noodles, and their Pad Thai! Everything is clean, fresh, and comes with a caddy of hot and sweet sauces. Since there is no Kosher Thai restaurant in New York (I can't believe it!!) cooking Thai food is my only option to enjoying a delicious Thai meal. After making this quite a few times I changed around some ingredients; I love using Somen noodles for Pad Thai because of their light texture similar to angel hair pasta. The agave balances out the spiciness and gives this dish just the right blend of flavors. I like to put an extra tablespoon or two of chili paste on the side of the dish to add a little more heat to every bite.

1- 3 oz package Somen noodles
3 tbsp vegetable oil
2 large eggs
1- 12 oz package firm tofu, cubed
2 cups bean sprouts
1 bunch scallions, small chopped (save some for garnish)
3 tbsp Worcestershire sauce
3 tbsp agave
2 tbsp tamarind paste + 1 tbsp water
1 tbsp peanut oil
2 tbsp Sriracha sauce
2 tbsp chili paste
2 lime halves
1/2 cup crushed salted peanuts
Cook Somen noodles according to package. In a wok heat the oil on medium-high heat. Add the eggs and scramble lightly, for about 20 seconds. Add the tofu and gently toss in for about a minute. Add noodles and toss for 30 seconds combining eggs and tofu. add the bean sprouts, and scallions; gently toss. Pour in the Worcestershire sauce, agave, tamarind water, peanut oil, sriracha, and chili paste. Add crushed peanuts at the end and top with scallions. Squeeze lime over dish before serving. 
Bon Appétit!

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