Rae Thai (One Pot Rice Pasta)

Hello everyone! I hope you all are doing lovely today. I’m super excited to share this recipe with you because it’s super easy and totally guilt free. 

You may not know this, but I am in love with Asian cuisine. I know I always say I’m in love with other stuff like pasta and cream and wine and whatnot. And that’s because the truth is that I am in love with food. Period. 

But Asian is by far my favorite. I used to say I wanted to marry an Asian man so I could get all the recipes. And as you all know my love isn’t Asian at all so I didn’t luck up on any authentic Asian recipes. Instead, I just try and replicate my favorite dishes. Sometimes I fail, but this time I think I did ok. 

Now I need to warn you that although I used Asian ingredients, I didn’t really do anything super exciting. I also didn’t really make an Asian dish. I just used a couple of Asian ingredients to create a quick and easy guilt free dish. I am in no way claiming this to be an authentic Thai dish. It’s just called Rae Thai because Rae is my nickname (pre becoming RC) and I was dreaming of Pad Thai when I made it. 

What you need:

• 1 8oz box brown rice noodles 
• 2 tbsp olive oil
• 1 14oz container extra firm tofu
• Salt and pepper to taste
• 1 package of steam in the bag stir fry veggies (mine were frozen)
• 1 bottle gluten free Pad Thai sauce (I’m fasting from gluten for Lent so I chose gluten free. The gluten really comes from the soy sauce that’s in the Pad Thai. If you’re not gluten free, then don’t worry yourself over finding a g-free version). 

What you do:

• Soak your rice noodle in hot water (not boiling) for 6 minutes. 
• While noodles are soaking, heat olive oil in a medium pan 
• Chop tofu to your preferred size and add to the pan once the oil is hot
• Add in salt and pepper to taste. I also added in some seasoning salt and garlic powder 
• Brown the tofu to your liking 
• While browning, steam your veggies. I steamed mine in the microwave. I told you guys this was super simple. 
• Add the rice pasta into the pan with the tofu and toss around
• Add in the steamed veggies. Make sure to drain the water out. 
• Toss the veggies, tofu and rice noodles until mixed well
• Pour on your Pad Thai and mix it all in. 
• Plate, serve enjoy. 

I added a little extra sauce to mine because I love sauce but it’s probably best without the extra sauce (according to my husband).