This dish makes a great meal for any day of the week! It's one of our personal favorites; and a blast to cook. The fresh autumn rolls turned out fantastic, though they were a challenge to keep together. We recommend you spend some time getting used to the rolling process involved with making these! It's quite skill oriented.
Given the simplicity of this dish, it really doesn't take that much time to cook up and prepare-- especially when you decide to cook it with a store-bought Pad Thai Sauce. Just be sure to read the label on any sauces you purchase from the store, as they may contain a type of fish-oil or oyster sauce.
This specific recipe was without a doubt THE best Pad Thai we've ever tried!
Pad Thai Ingredients:
1 (14-Ounce) package Pad Thai noodles
2 Tablespoons soy sauce
3 tablespoons olive oil (try peanut or sesame oil if possible)
1 (14-Ounce) package extra-firm tofu
1 bottle or home-made batch of Pad Thai sauce (recipe for vegetarian/vegan pad thai sauce posted below)
1 cup minced onion
3 large cloves of garlic
¼ cup minced fresh cilantro
½ cup roasted unsalted peanuts
1-2 cups of your choice of veggies (we used baby corn, carrots, broccoli and green beans)
1 Lime (optional)
1 (14-Ounce) package Pad Thai noodles
2 Tablespoons soy sauce
3 tablespoons olive oil (try peanut or sesame oil if possible)
1 (14-Ounce) package extra-firm tofu
1 bottle or home-made batch of Pad Thai sauce (recipe for vegetarian/vegan pad thai sauce posted below)
1 cup minced onion
3 large cloves of garlic
¼ cup minced fresh cilantro
½ cup roasted unsalted peanuts
1-2 cups of your choice of veggies (we used baby corn, carrots, broccoli and green beans)
1 Lime (optional)
Pad Thai Sauce Ingredients:
¼ cup lime juice (for best results, get it freshly squeezed!)
2 tablespoons lemon juice
1 teaspoon of lime zest
2 tablespoons peanut or sesame oil
1 tablespoon agave nectar or organic sugar
2 tablespoon rice vinegar
2 tablespoons soy sauce
3 clove garlic, minced
1 teaspoon tamarind paste (optional)
2 teaspoons Sriracha hot sauce OR ½ teaspoon crushed red pepper flakes to taste
¼ cup arame (kelp)
2 cups hot water
2 tablespoons sea salt
¼ cup lime juice (for best results, get it freshly squeezed!)
2 tablespoons lemon juice
1 teaspoon of lime zest
2 tablespoons peanut or sesame oil
1 tablespoon agave nectar or organic sugar
2 tablespoon rice vinegar
2 tablespoons soy sauce
3 clove garlic, minced
1 teaspoon tamarind paste (optional)
2 teaspoons Sriracha hot sauce OR ½ teaspoon crushed red pepper flakes to taste
¼ cup arame (kelp)
2 cups hot water
2 tablespoons sea salt
Pad Thai Sauce Instructions:
1. Place the arame in a bowl and cover with hot water; let soak for 15 minutes. Transfer arame, 2 cups of hot water, 2 cloves of minced garlic, 1 tablespoon of rice vinegar and 2 teaspoons of sea salt to a blender. Blend well.
2. Pour the mixture through a strainer and set aside.
3. Combine ¼ cup lime juice, 1 teaspoon lime zest, 2 tablespoons peanut or sesame oil, 1 tablespoon agave nectar or organic sugar, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 clove minced garlic, 2 tablespoons Sriracha or ½ teaspoon crushed red pepper flakes with the arame mixture (steps 1. and 2.) in a bowl. Be sure the whisk the mixture well.
1. Place the arame in a bowl and cover with hot water; let soak for 15 minutes. Transfer arame, 2 cups of hot water, 2 cloves of minced garlic, 1 tablespoon of rice vinegar and 2 teaspoons of sea salt to a blender. Blend well.
2. Pour the mixture through a strainer and set aside.
3. Combine ¼ cup lime juice, 1 teaspoon lime zest, 2 tablespoons peanut or sesame oil, 1 tablespoon agave nectar or organic sugar, 1 tablespoon rice vinegar, 2 tablespoons soy sauce, 1 clove minced garlic, 2 tablespoons Sriracha or ½ teaspoon crushed red pepper flakes with the arame mixture (steps 1. and 2.) in a bowl. Be sure the whisk the mixture well.
1. Preheat oven to 375 F.
2. Cook noodles according to interactions on package, strain and set aside.
3. Place soya sauce and one table spoon of the oil on a small baking sheet. Slice tofu into ½ inch cutlets. Slice each cutlet into 2 inch by half inch strips. Flip tofu to ensure even coating. Place in oven, bake for fifteen minutes.
4. Prepare pad thai sauce.
5. Place 2 tablespoons of the oil in a pan/wok over med-high heat, add garlic cook for 3 minutes stirring constantly. Lower heat to low.
5. Add noodles and pad thai sauce and stir well.
6. Add tofu and your choice of vegetables.
7. Let simmer for a few minutes until ready to serve. Top with green onion, cilantro, and peanuts or the lime if you choose.
Autumn Rolls Ingredients:
2 ounces dried rice vermicelli noodles
12 8 inch round rice wrappers
¼ cup peanut sauce
1 cup grated carrot
1 cup grated cucumber
2 Avacados
⅓ cup of shredded cilantro
⅓ shredded mint leaves
½ brick of extra firm tofu (use extra tofu from pad thai if you made it)
Autumn Rolls Instructions:
1. Preheat oven to 375F. Place noodles in a bowl and cover with boiling water. Let stand for ten-twelve minutes, until softened.
2. Rinse with cold water in a colander, transfer to a bowl
3. Prepare baking sheet with oil. Slice tofu into ½ inch cutlets. Slice each cutlet into 2 inch by half inch strips. Flip tofu to ensure even coating. Place in oven, bake for fifteen minutes.
4. Place each wrapper in a shallow bowl of warm water and let them soak for 30 seconds. Place the now soft wrapper on a damp towel.
5. Assemble the rolls placing a small amount of the noodles, carrot, cucumber, avocado, cilantro, mint leaves and tofu in the wrapper and rolling them up.
Bon Appétit! Or, as the Thai would say.... กินดี!
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