Pad Thai has great flavours, doesn’t it? Im not talking about the fast food overly sweet pad thai right now. While that’s very comforting too, I think you might find the flavours in the recipe more interesting.
During summer, I planted basil (they survived)! I pruned some of it (ATM, not yet enough for a good amount of pesto) and I didn’t want it going to waste. So, I decided to make this pad thai inspired dish that’s really not much of a chore to make.
If it’s your first try using rice noodles, pay attention to it. Give the noodles a good soak without overdoing it, they should be soft and pliable. I usually soak the rice noodles for about 15 – 20 minutes at room temperature water, making sure the noodles are covered in water. I prefer room temperature over warm water. I find that using warm water “cooks” the noodles faster, by the time it hits the wok/pan the noodles already overcooked and too soft.
This is a simple and fairly easy recipe with no meat (seriously), just egg and tofu. Please check out the recipe below!