There aren’t many kosher Thai restaurants out there, are there? After The New York Times published a recipe that seemed much easier than we thought making pad thai was, we decided to give it a try, only slightly differently. Using bits and pieces from other recipes around the internet, we decided upon this recipe, tasting and adding ingredients when needed. This better-than-a-restaurant meal was a satisfying dinner for four hungry people, with enough left over for one of us to pack for lunch the next day. After “marinating” in the fridge overnight, the flavors intensify, making tomorrow’s lunch extra flavorful.

Our version wasn’t vegan - we used eggs. Nor was it gluten-free - we used soy sauce. But these two ingredients can easily be omitted or substituted to make your pad thai vegan and/or gluten free! If you know where to buy kosher fish sauce, use that instead of the soy sauce (and let us know where to get it!). Or use tamari; either way, this can be an awesome gluten-free Passover dish.

(This recipe has been adapted from New York Times)

Ingredients:
1 (13.2 oz) package of rice noodles
1/4 cup peanut oil
5 tablespoons tamarind concentrate
4 tablespoons honey
2 tablespoons rice vinegar
1/4 cup soy sauce
1/2 teaspoon red pepper flakes
1 bunch of scallions, chopped
3 cloves garlic, minced
3 eggs
1/2 head cabbage, thinly sliced
1 package extra firm tofu, drained and sliced
1/2 cup roasted peanuts, chopped
handful of cilantro, chopped
lime, cut into wedges

Directions:
1. Cook noodles according to package directions. After draining, drizzle with one tablespoon peanut oil to keep from sticking and set aside.
2. Meanwhile, put tamarind, soy sauce, honey, and vinegar in a small saucepan over medium-low heat and bring to a simmer. Stir in red pepper flakes and set aside.
3. Put the rest of the peanut oil in a large skillet over medium-high heat; add scallions and garlic and cook for about a minute. Add eggs and scramble until just done. Add cabbage and cook until it begins to wilt. Add tofu.
4. When the tofu begins to brown, add the noodles and sauce to the pan. Toss until everything is evenly coated with sauce.
5. Serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.

Wasn’t that much easier than you thought? Most of the ingredients are probably already in your pantry. Look for tamarind in Indian or Middle Eastern markets.

~ Recipe submitted by Stephanie and Jessica of The Kosher Foodies

Ingredients:
1 package extra firm tofu
1 tablespoon ginger powder
1 teaspoon salt
2 Cups White Flour
3 Egg Whites
1 package frozen broccoli
½ Cup Olive Oil (or more to coat bottom of pan and then some)

Directions:
Cut tofu into cutlets or squares about 1 inch thick.
Drying:
Place on plate with a paper towel both under and over the tofu. Place cutting board or other flat surface (i.e. a book you don’t mind getting a little wet) and press firmly to extract as much moisture from the tofu without squishing it. This is a very important step and not doing it prior to cooking usually leads to you hating Tofu forever)
Prepare frozen broccoli as per package instructions.
Mix flour with salt and powdered ginger.
Once the tofu feels dry to the touch dip once in flour pressing firmly to coat lightly, and then dip into the eggwhite and back into flour a second time.
Prep frying pan with oil, test heat with a bit of egg and flour. If the mix sizzles as soon as it hits the pan, you’re ready. Slowly lay the cutlets into the oil and let it fry about 2-3 minutes each side until golden brown.
After frying all of your cutlets, place broccoli on plate then cutlets and drizzle a liberal amount of your favorite teriyaki sauce on it. This recipe can be served with rice, or, in a wrap as a sandwich.

~ Recipe submitted by Yehuda Jason Schupper of One For The Good Days - A blog about music…