Most Pad Thai recipes are pretty much the same but I have experimented quite a bit and this so far is the best damn Pad Thai I can come up with. I use Tamarind nectar in this recipe instead of tamarind since we have been unsuccessful finding it locally.
Ingredients:
- 1/2 c. white sugar and 1 1/2 tbsp. white sugar
- 1/2 c. distilled white vinegar
- 1/4 c. fish sauce
- 1 (12 oz) Package of dried rice noodles
- 1/2 c. peanut oil
- 1 1/2 tsp. garlic, minced
- 4 eggs
- 1 (12 oz) package firm tofu, cut in 1/2″ strips
- 2 tbsp. lime juice
- 1 lime, cut into wedges
- 4 tbsp. Tamarind nectar (found in the Hispanic foods section)
- 1 1/2 c. unsalted, dry roasted peanuts, chopped
- 1/2 c. fresh chives, chopped
- 1 tsp. chili powder (*to taste)
- Low sodium Soy sauce (about 2 tbsp), for sauteing the tofu and noodles.
- bean sprouts (for garnish)
Directions:
- Start by putting your rice noodles in a pan of cool water. Let them soak for approximately 6-8 minutes (or until soft) * [totally depends on the type of noodles you get. Read the package. Some will tell you to boil and soaking for a few minutes doesn't do squat.]
- While the noodles are soaking, start by preparing your Pad Thai sauce and doing your prep work:
- In a medium saucepan over medium heat, blend 1/2 c. white sugar, vinegar, fish sauce, lime juice and tamarind nectar. Once the sugar is dissolved, set aside.
- Prepare your tofu by chopping into 1/2″ strips or cubes, set aside. Dice your garlic, set aside. Chop your peanuts, set aside.
- Once your prep work is finished, heat your peanut oil in a Wok. You want it fairly hot. Once hot, add the tofu and cook for approximately 5 minutes. Now add eggs and chopped garlic. Scramble the eggs. Add noodles and coat noodles and tofu with 2 tbsp. soy sauce. Stir until cooked.
- Stir in Pad Thai sauce mixture from step 1. Add 1 1/2 tbsp. sugar. Stir in peanuts. Remove from heat and add chives and chili powder. Mix well.
- Serve with a lime wedge and bean sprouts on the side.
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Super yummy!!!