Although Thai is probably my favorite genre of food, I never thought I would master cooking it at home. The ingredients alone overwhelmed me, but I decided to give it a shot this week.
I am very proud to announce that this meal turned out so well that three of my boyfriend’s coworkers approached him to find out what smelled so good when he brought the leftovers for lunch! That, ladies and gentlemen, just might be the true measure of culinary success.
I used a recipe from Quick Cook Vegetarian and made changes based on what I had available.
1. Place the rice noodles in a large bowl and cover in warm water. Let them soak for 10 – 15 minutes.
2. Slice the tofu into small pieces and pat dry. Saute in vegetable (or olive) oil until golden.
3. Mix equal parts soy sauce, brown sugar, and white vinegar together in a small bowl. Set aside.
4. When the tofu is cooked, place it in a bowl and keep warm.
5. Add more oil to the pan and saute garlic and scallions. Add mushrooms.
6. Drain the noodles and add them to the pan.
7. Slide everything over to the side of your pan (or grab a different one) and add two scrambled eggs. Let them cook and then chop the eggs up and mix them around the pan.
8. Add your sauce (soy, vinegar and brown sugar) to the pan and stir.
9. Optional: Add carrots, onions, parsley, or bean sprouts.
10. Sprinkle peanuts and lime juice on top and enjoy!