Pad Thai Traveler

My favorite thing to eat when traveling is Thai food. It is sometimes difficult to find but always worth it. Of all the places I've been for work and play only one city was unable to deliver - Chattanooga, Tennessee. They tried but the concierge mistook an Indian restaurant for Thai food. The Palak Paneer was good there, but I was hoping for Pad Thai. I haven't been travelling for work much lately - thank heavens - and have missed my standard dish. I decided to make it myself tonight. I found this recipe several years ago and it is simple, but very good. The recipe follows the picture - enjoy!

Sauce:
1/3 Cup Chunky Peanut Butter
1/3 Cup Soy Sauce
3 Tablespoons Rice Vinegar
2 Tablespoons Sesame Oil
1 Tablespoon Red Chili Paste (more if you like it with more heat - I use Sriracha Sauce)
1 Tablespoon grated ginger root
3 Cloves of garlic (minced or crushed)

Combine peanut butter and soy sauce and mix until combined.  Add rice vinegar, sesame oil, red chili paste, ginger root, and garlic.  Mix until combined.  Set aside.

8-10 oz Linguine, spaghetti, or rice noodles
1 pound broccoli flowerets
1/2 pound carrots sliced
Shrimp or Extra Firm Tofu (this recipe uses Tofu and the preparation is included below)
4 scallions (chopped)

Bring a large amount of water to a boil in a 4 quart pan.  Add pasta and carrots and cook for 5 minutes, add broccoli and cook for another 5 minutes.  If using shrimp add them with the broccoli and cook for the full 5 minutes or until pink.  Drain the pasta and vegetable mixture and put it back in the pan.  Add the sauce and scallions and toss until coated.  Serve warm.

For Tofu:

Wrap Extra Firm Tofu in two paper towels and set something heavy on it to squeeze water from the brick.  This takes appoximately 30 minutes and you can prepare the rest of the meal while you wait.  Put a small amount of oil in a non-stick skillet and fry it on all sides.  Cube it and add it at the end when you are tossing everything together.