Quarantine Pad Thai
It currently feels like the 109th day of March thanks to COVID-19, so as a result of being absolutely stir-crazy and not wanting to go to the grocery store, I decided to deplete everything in my fridge and pantry. This recipe is the result.
Simple. Clean. Creamy.
Wash your hands and enjoy.
toasted sesame oil
2” fresh ginger, minced
3 cloves garlic, minced
firm tofu, cubed
1 Tbs coconut aminos
1 Tbs tamari
13 oz coconut milk, stirred
1 ½ Tbs Thai kitchen red curry paste
6 oz bok choy, washed, spun and leaves separated
8 oz Lotus Foods Forbidden pad thai rice noodles (black and brown rice), prepared according to package, drained
green onions, thinly sliced
cilantro, large bunch roughly chopped
In a large skillet, heat sesame oil over medium heat to coat pan. Add ginger and garlic, sautéing until fragrant (2-3 minutes). Add tofu, dash of coconut aminos, and tamari. Sauté tofu for about 4 minutes, turning occasionally so it browns on all sides. Add remaining coconut amigos and tamari as liquid is needed.
Once browned, add coconut milk and curry paste to the skillet. Stir so all ingredients are combined.
Add bok choy, cover with lid, stirring occasionally and let simmer until bok choy is softened (3-4 minutes).
Add rice noodles, stirring gently so that all ingredients are combined and noodles are brought up to temp.
Remove from heat and serve with green onions, cilantro and lime.
Serving Suggestion: Serve alongside Jicama Mango Salad (recipe coming soon).
Total Time: 25 minutes
Yield: 4 servings