I found this recipe at Tasty Yummies. I was so satisfied with my spiralized sweet potato noodles last week that I wanted to spiralize more vegetables. I also wanted the chance to pack in some extra protein. The original recipe called for shrimp, but I substituted in Nasoya's Baked Ginger Tofu. The estimated prep time for the dish was listed as an ambitious 10 minutes, but by the time I scrubbed and cleaned the zucchini, peeled away outer layers of cabbage, spiralized, chopped, and made the tamarind-based dressing- I easily spent closer to 30 minutes. The cooking time, however, went faster than the 15-minutes estimated (perhaps it takes longer to cook shrimp than heat tofu?). All in all, the dish was worth every lovin' minute spent on it. We definitely ate with gusto tonight! This recipe earns full stars from my hungry family, and none of us missed the starchy and sticky rice noodles at the heart of typical Pad Thai. I cooked the dish in a wok and was amazed to see the dish come together. The dish came to life as I transitioned from sauteing scallions and garlic, scrambling in the eggs, reducing the cabbage down, incorporating the tofu, and finally tossing in the zucchini and tamarind sauce (and tossing repeatedly till the sauce coated the noodles). I'm already looking forward to tomorrow's leftovers.
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