Pad Thai
Team: Jalapeno Hotties
Host School: Brattleboro Union High School
Age Group: High School
Ingredients
1 pack (16 ounces) rice noodles
1/2 cup maple syrup
1/4 cup brown sugar
2 tsp. lime juice
4 tablespoons (1/4 cup) soy sauce
2 teaspoons hot chile sauce
1/2 cup vegetable stock
2 tablespoons vegetable oil
1/4 chopped red onions (or shallots)
4 teaspoons chopped garlic
2 teaspoons fresh ginger
2 carrots, peeled and narrow strips
1/2 cups bok choy chopped
1/2 cup zucchini, cut into match sticks
2 bunch green onion, cut into rings
1/4 cabbage, finely chopped
2 cups bean sprouts
1 jalepeno minced
1 red bell peper
2 eggs
2 tablespoons preserved raddishes
1/4 cup ketchup
2 teaspoons soy sauce for marinate
1 tablespoon oil
1/4 cup firm tofu sliced and marinated with soy sauce and sauted
Garnish:
lime wedges
jalapeno
cilantro leaves
Preparation Instructions
Soak rice noodles for 20 minutes in hot water.
Maranate the tofu with the soy sauce
Combine maple syrup, lime juice, soy sauce, chili sauce, and stock, set aside.
Saute the tofu with the soy sauce.
Heat the oil in a wok adding shallots, garlic and ginger, stir fry for 30 seconds. Add the carrots, bok choy, zucchini, and green onions, stir fry for one minute. Add cabbage and half the sprouts and sauted tofu to the wok.
Toss the noodles with the sauce, plate and top with the wok mixture and garnish with sprouts, lime, jalapeno and cilantro leaves.