Celebrate Asian Pacific American Heritage Month with my easy and delicious Pad Thai recipe!! This is the Pad Thai you’ve been waiting for because it’s so easy to make and everything in this recipe you can find at almost any well stocked grocery store. Traditional Pad Thai recipes call for tamarind concentrate which can only be found at Asian markets or on-line. A great way to recreate the flavors of tamarind is by using brown sugar and lime juice to mimic its sweet tart signature taste. All the sweet, salty and sour flavors you’ve come to love from your favorite dish can now be whipped up within minutes. Perfect for a Sunday night dinner or any night of the week!
6 ounces firm tofu, drained, patted dry with paper towels and cubed
1 egg, lightly beaten
Shredded red cabbage
Crushed roasted peanuts
Bring a pot of water to a boil in a large pot. Turn off heat. Place dried rice noodles in the water and let sit for 10-15 minutes, breaking apart with tongs. Rinse with cool water and drain. Set aside.
In a medium bowl, whisk together the brown sugar, lime juice, fish sauce, chicken broth, sambal olek or sriracha sauce, soy sauce, corn starch and paprika. Set aside.
Heat the oil in a wok or skillet over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add the chicken and stir-fry for about 2 minutes. Add the tofu and egg and stir-fry for about 1 minute, until egg is scrambled. Add the reserved rice noodles and sauce mixture and stir-fry for 2-3 minutes, tossing so ingredients are evenly coated.
Transfer to a platter and garnish with small piles of bean sprouts, carrot and red cabbage on the sides of the platter. Sprinkle with the peanuts and minced cilantro over the top. Serve immediately with lime wedges.
Directions In a saucepan, heat the olive oil and sauté the tomatillos, garlic, onion, bell pepper, cilantro, and hatch peppers until softened.
Add the chicken broth and cook until vegetables are tender. In a blender, blend the vegetables until smooth. Strain through fine strainer. Return the sauce to the saucepot and bring to a simmer.
Add heavy cream and allow to reduce for 5 minutes
Finish with sour cream and season with salt and pepper. (Yield 1 quart)
Heat the salad oil in a sauté pan. Soak the tortillas on both sides for a second to soften and set aside. In a mixing bowl add the shredded chicken and 1-½ cups of the salsa verde; stir until all the chicken is moistened with sauce.
Fill the tortillas with 1 oz of shredded chicken mixture, cheese and roll into enchilada. In a baking dish place the rolled enchiladas. Top with sauce and cheese. Place in 350º oven and heat for 10 minutes.