Pad Thai with Tofu

***Original Recipe Alert!! Woo Hoo!***  I've tried a few Pad Thai recipes, but none seem to be on the money...so I made this one up and it is tasty...dare I say "Thai-sty"?!  It's not authentic because I use peanut butter, no tamarind paste, etc... but we like it!  It's extra healthy, too.  I use 100% whole wheat linguine, 2 cups shredded carrots, a handful of bean sprouts, and tofu.  Here it is... my first posted original recipe...hope you like it!  Note: you could substitute the tofu for chicken or shrimp...but try the tofu, you might like it!  Or add all three if you fee like it!

Ingredients:

8 oz. whole wheat linguine
Canola or Peanut oil
8 oz. extra-firm tofu
1-2 tbs. low sodium soy sauce
2 cups shredded carrots
2 eggs, slightly beaten
1 1/2 cups mung bean sprouts
1/2 cup chopped salted peanuts
2 green onions, sliced
For the sauce:
2 tbs. smooth peanut butter
2 tbs. low sodium soy sauce
3 tbs. fish sauce
2 tbs. brown sugar
1-2 tsp Sriracha hot chili sauce
1 tbs. canola or peanut oil

Directions:

1. On a plate, prep the tofu to remove moisture by wrapping 2 kitchen towels/cloth napkins around drained tofu. Place another plate on top and then put something heavy on it like a bag of rice or whatever you have around.  Put in fridge for a couple hours or overnight.

2 hours later or next day....
2. Cut up tofu ( I like to slice it lengthwise, and then into 1/4 inch slices), put in storage container.
Drizzle 1-2 tbs. soy sauce over tofu, let sit in fridge until ready to use.

3. Boil water for linguine.  Cook linguine about 8 min, or as directed on package.  Drain and set aside.  Mix in a drizzle of oil to prevent noodles from clumping and sticking together.

4. Whisk sauce ingredients together in a bowl and set aside.

5. Boil water in small saucepan.  Cook bean sprouts for about 2 min.  Drain and set aside.

6. Ok, now that you have tons of little bowls and pans "setting aside" it's time to cook!!  Heat a wok or large skillet over med-high heat with 1 tbs oil.  Stir-fry tofu for a few minutes until it is golden.  Remove from wok and place on a paper towel-lined plate/bowl.

7. Add 1 tbs. oil to wok.  Quickly stirfry eggs until cooked but not dry...a bit like runny scrambled eggs.  Remove from pan into a bowl.

8. Add 1 tbs. oil to wok.  (is this a lot of oil?? oh well.)  Stir-fry shredded carrots for about 2 minutes.

9.  You're almost there!  To the carrots, add the linguine, bean sprouts, tofu, and eggs.  Mix together with tongs.  Cook a minute or so just to reheat everything.

10. Whisk the sauce again and add to pan.  Mix together with tongs.  (If you are using a skillet, you will want to mix everything in a large bowl.  Otherwise, your stove will be covered with noodles, carrots, etc and you might get angry.)

11.  If you want to be fancy, transfer noodles to a serving dish.  Sprinkle green onions and chopped peanuts on top and enjoy!

Cinnamon-Oat Pancakes...Good Morning!

Happy Sunday morning!  Luke and I are awake (of course) and while Dan, his brother Kyle, and our little nieces Brooke and Hannah are sleeping I'm making cinnamon-oat pancakes topped with syrup, bananas and strawberries.  The batter is ready so now we're just waiting to heat the griddle when all the sleepy heads get up.  I'm already enjoying the big pot of coffee since Luke decided last night was an all-night teething party.  I hear tiny voices...time to make pancakes!

Cinnamon-Oat Pancakes

Makes 20
2 cups all-purpose flour (spooned and leveled)
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil, plus more for skillet

Directions

1.In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.

2.Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.

From Everyday Food, May 2009