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Tofu Pad Thai Recipe

Who doesn’t love Pad Thai? Well, I’m sure plenty of people don’t, but I do. I invited my brother, Kai, and his girlfriend, Sophie, over to have dinner and hang out last night while Hungry was in San Diego with his brother. Sophie had the fun idea to cook Pad Thai for dinner. I had never made Pad Thai completely from scratch, so this was a fun project. There were certainly the ups and downs, like roasting the peanuts to perfection and then overcooking the noodles, but it’s all a part of the journey! Sophie came up with this recipe and it is really simple to do, even if the directions look lengthy. It’s basically cut, cook, and season! It’s an incredibly easy Pad Thai recipe that will make sure to load you up with your vegetables. You can add or take out whatever you’d like–make it your own and most importantly, have fun!

Chop it up

Chop it up

photo 2

Sophie and Noke cooking

 photo 5 photo 4 photo 2 (1)

Easy Pad Thai
Serves 6
A fun dinner to cook at home for the whole family
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 3 cloves garlic
  2. 3 carrots
  3. 1 red bell pepper
  4. 1/2 cabbage
  5. 1/2 a bunch of green onions
  6. Olive oil
  7. Soy sauce
  8. 1 block firm tofu
  9. 3 eggs
  10. 1 package of flat thin rice noodles
  11. 1 cup bean sprouts
  12. Hoisin sauce
  13. 2 limes
  14. 1 cup peanuts
  15. Red pepper flakes
Instructions
  1. Cut up carrots and red bell peppers into strips. Slice up cabbage and loosely chop up green onions
  2. Put water on to boil in a large pot
  3. Put raw peanuts in a skillet with salt on a low heat
  4. Square the tofu and put in oiled skillet, top with soy sauce. Cook tofu on medium-high heat with a lid on it
  5. Heat up a wok and saute garlic in olive oil. Add carrots, green onions, and red bell peppers for 5 minutes and add soy sauce
  6. Put in the cabbage and add soy sauce (only if low sodium)
  7. Scoot the vegetables to the side in order to scramble the eggs on the other side. Once the eggs are cooked, mix in with the vegetables
  8. Once the water in the pot is boiled, cook noodles as directed on your packet
  9. Drain noodles and put in the with vegetables and olive oil. Add the tofu. Mix together with tongs
  10. Chop the roasted peanuts
  11. Serve with lime, bean sprouts, and chopped peanuts
hungry and fit https://hungryandfit.com/
Pad Thai always fills me with warm good memories of eating it growing up with friends and family. This will be another great addition to the string of happy memories. Even if it may seem intimidating, I want you to try it! Go out and get the veggies you want and then dive in. This is a great meal for a group and even more fun to cook with people! The most important part of journeys, whether they be exploring a new recipe or diving into a new career path, is that you should never take yourself too seriously and always allow yourself to have fun. What’s the point otherwise? Anyhow, enjoy and use this recipe to stay hungry and fit!

BONUS PUPPY PIC

Noke certifiably shredded up her bed yesterday

Noke certifiably shredded up her bed yesterday

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[HEALTHY] Fast-Food — the Asian way

I know this sounds sketchy, but LISTEN UP! 

Chris, during his time teaching in South Korea, lived on kimbap which is something you will find in any Korean gas station, 7-11 type stores, and groceries. Images probably cross your mind of seaweed fried twinkies (which even makes me gag), but no, it’s so much more than that.

How to Make Onigiri (おにぎり) / Omusubi (おむすび)

My first experience with kimbap was the Japanese version. This version is called onigiri (or omusubi)–pretty much the same thing. It’s basically a rice ball, filled with magical goodness. I first experienced this in no other than my hometown CITY of Santa Monica. It was a hole in the wall we passed tons of times until one time we didn’t. We stepped inside, speculative, and Chris immediately perked up at the fact of omusubi being served here in Santa Monica! It seemed pretty legit too. This place is called Sunny Blue, and they provide fresh omusubi filled with various ingredients: miso beef, mushroom, pickled plum, etc.

No joke, we literally hit this place up at least twice a week. Sorry, dog-walking cash…

So, ever since my experience with omusubi, I crave for it often. Unfortunately, I haven’t found a substitute yet here in Boulder, but to be honest, I haven’t looked hard yet. Thus, when everywhere else fails you DO IT YOURSELF! …and depend on your partner for instruction.

SO. Look below for a recipe, although the stuffing can be altered to whatever you want. We just chose to go with spinach and mushrooms because that’s what the fridge gods had in store for us:

  • 1 cup sticky rice
  • 1 huge portobella mushroom
  • 2 handfuls of spinach
  • Sprinkle of sesame seeds
  • Nori seaweed 
  • Ton of soy sauce

First, you need to make some sticky white rice. I don’t care how you do it, just do it.

Then, stir-fry the mushrooms and spinach in a pool of soy sauce…(and garlic)

Once those are cooked to perfection, in comes the mastery. That’s when I stepped out and Chris stepped in to handle the rolling of it.
DISCLAIMER: We didn’t have the right saran-wrap to shape them the proper way, so we attempted to use wax paper (fail with hot rice) and then settled with our hands. So you’re getting the ghetto version. Which may be what you want 😉

First, lay out the rice so you can embed the wonderful stuffing ingredients inside

Then, roll it up (with your hands or with plastic wrap) into a ball and pour sesame seeds on top.

Once that’s done, you put the nori seaweed on the rice ball to wrap it around for that delicious crunch. And voila–DELICIOUS.

Enjoy and comment if you have any questions!

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