Easy Pad Thai

When I moved to Toledo from the Metro Detroit Area, I left behind some of the most amazing Thai food I have ever tasted. It was while living in Detroit that I discovered my favorite dinner is Pad Thai. A healthy combination of rice noodles, scallions, bean sprouts and meat (or as I prefer; tofu), this dish is a satisfying and unique dining experience.

Now that I'm in Toledo, I've learned to make my own Pad Thai. I like the economical benefits of eating in and Ken simply loves my Pad Thai. This is flattering, but I have a little help.

This is my not-so-secret-weapon. You can find it at most grocery stores in the ethnic food isle. By following the simple directions on the box I am able to make this meal fairly quickly. The length depends on how long it takes to prepare the meat or tofu. Make sure everything is prepped before you start cooking. Like most stir frys, it's a fast moving recipe.

I use Melissa Ray Davis's "Dry Fry" method for the tofu, but I don't marinate. The sauce packet flavors the tofu nicely while stir frying. There is pure cane sugar in the sauce, but it's not overpowering. (It is possible to purchase the ingredients to make your own sauce and use fructose, or brown rice syrup to sweeten.)

Add some heat, and some peanuts, scallions, sprouts and lime wedge to garnish.

Another reason I like making my own Pad Thai is I can control the oil. Mine is not nearly as greasy (hardly any) as what I find in restaurants ~~ except for Sy Thai in Birmingham, MI, which will forever be my inspiration, even though they deep fry their tofu.

When the budget is tight, I add a dallop of crunchy peanut butter (organic and natural) to the sauce (instead of a chopped peanut garnish) and garnish with lemon juice and thinly sliced cabbage, red onion and carrot.

Another money saver is to buy a Pad Thai seasoning packet and use whole wheat spaghetti instead of rice noodles.