Pairs well with Pink Pad Thai
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 8mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Pink Pad Thai
(0.5)
34.2K views • 2mo ago
1.3K
26
3.7% engagement
A creative twist on the classic Pad Thai, using beets for a vibrant pink color and a mix of rice noodles, bean sprouts, and tofu, dressed in the traditional Pad Thai sauce.
00:30:00 total
Serves 4
medium
Vegetable Highlight
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Ingredients
- rice noodles - watch the video to see (two kinds, but one can suffice)
- beet - 1/2 (julienned)
- bean sprouts - watch the video to see
- frozen tofu - watch the video to see (pressed, can use non-frozen or meat as alternative)
- Pad Thai sauce - watch the video to see (can use vegan version)
Instructions
- Prepare Ingredients: Julienne the beet. If using frozen tofu, thaw it; if using meat, prepare it as desired.
- Cook Noodles: Cook the rice noodles according to package instructions. If using two types, add them in stages based on their cooking times.
- Sauté Beets: In a pan, sauté the julienned beets until tender. This replaces the garlic chives in the traditional recipe.
- Combine Ingredients: Add the bean sprouts, tofu or meat to the pan with the beets. Pour in the Pad Thai sauce and mix well.
- Add Noodles: Finally, add the cooked noodles to the pan, mixing thoroughly to ensure they are evenly coated with the sauce and combined with the other ingredients.
