I’m a huge fan of Thai food, but not necessarily the fish sauce and large amounts of oil that are found in most Thai restaurants. I’ve put off trying to make my own pad thai for years, convinced that nothing I made at home could taste as good as the take-out I’ve been ordering. Also, most recipes I’ve found call for tamarind paste, which I haven’t been able to find outside of Whole Foods, a store I try to visit as infrequently as possible because I can’t seem to get out of there without some serious impulse shopping. So when my favorite cookbook author Isa Chandra Moskowitz posted a quick and easy version of my favorite Thai dish, I had to try it out. 

Her recipe is here: http://www.theppk.com/2013/09/everyday-pad-thai/

I made a couple of tweaks to make the recipe healthier. I used only a quick spray of oil to brown the tofu, and otherwise sauteed everything in water. Instead of sugar, I substituted dates and then added some water to the sauce to get it the right consistency.  I added ginger because that seemed like a good idea. I had enough to reheat for a meal the next day, and it held up great.

Here’s the photo: 



I’m planning to continue experimenting with different veggie combinations. This dish took me just a bit over 30 minutes, but still is quicker (and much healthier) than waiting for delivery, so I’m thinking my new favorite Thai joint might just be my kitchen.