PASTA DAY: Fettuccine Pad Thai

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* Exported from MasterCook *

 

Fettuccine Pad Thai

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 146

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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12 ounces fettuccine

2 tablespoons vegetable oil

8 ounces extra-firm tofu

cut into 1/2-inch strips

2 tablespoons tamari soy sauce

1 small bell pepper

cut into thin strips

1 bunch scallions -- minced

1 garlic clove -- minced

1 tomato -- cut into eighths

2 tablespoons light brown sugar

2 tablespoons white vinegar

1/2 cup fresh bean sprouts

1/4 cup chopped peanuts

 

Serves 4

 

This popular Thai noodle dish is made here with fettuccine. It can be

spiced up with the addition of hot sauce, chili paste, or hot red pepper

flakes.

 

Cook the fettuccine in a large pot of salted boiling water, stirring

occasionally, until it is al dente, about 10 minutes. When the pasta is

cooked, drain it and place in a bowl. Toss with a small amount of oil and

set aside. Heat 1 tablespoon of the oil in a large skillet or wok over

medium-high heat. Add the tofu and stir-fry until lightly browned, about 5

minutes. Splash the tofu with 1 tablespoon of the tamari, stirring to

coat. Remove from the skillet and set aside. Reheat the skillet or wok

over medium heat with the remaining 1 tablespoon of oil. Add the bell

pepper, scallions, and garlic, and stir-fry until softened, about 5

minutes. Add the tomato, sugar, vinegar, and the remaining tamari. Cook

about 3 minutes to blend the flavors. Add the fettuccine and tofu, and

toss gently to combine and heat through. Divide among individual plates,

sprinkle with bean sprouts and peanuts, and serve immediately.

 

Other pasta choices: linguine, spaghetti

 

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