Ingredients
·
1 (14-ounce) package rice noodles (1/4
to 1/2-inch wide)
For the
sauce
·
1
cup of water
·
1/2
cup concentrated tamarind
·
1/2
cup vegetable fish sauce
·
1/4
cup packaged brown sugar
·
1 teaspoon of kosher salt, plus more to
taste
·
1/4
teaspoon of red pepper flakes (optional)
·
1/4 teaspoon white pepper
For the
stir-fry
·
1 (16-ounce) pack firm or extra-firm tofu,
cubed
·
3 to 4 tablespoons vegetable or canola oil
·
2 large eggs
·
4 cloves garlic, minced
·
1 large shallot,
minced
·
1 medium carrot, shredded (about 1 cup)
·
1/4 head cabbage, shredded
·
1 cup mung bean sprouts
·
3 green onions, trimmed and
julienned into 2-inch long pieces
·
1/4 cup peanuts, roughly chopped
·
Salt, if needed, to
taste
For the
toppings
·
1 bunch fresh cilantro,
leaves roughly chopped
·
2 limes, quartered
·
1/4 cup peanuts, roughly chopped
·
1 green onion, sliced
·
Red chili flakes, to
taste
Special Equipment
- Large wok or 1 (14 to 16-inch) deep
non-stick frying pan
Method
Prepare the noodles:
Fill a large bowl halfway with
lukewarm water and slide in the rice noodles. If needed, add more water to the
noodles or use a plate to weigh them down so they are submerged. Let the soak
at least 10 minutes, or until ready to stir-fry.
Make the sauce:
Add all of the sauce ingredients to a medium bowl or large measuring
pitcher and whisk to combine and dissolve the sugar. Taste, adding more sugar
or salt if needed. It should be salty, tangy, and lightly sweet. Set aside
until you are ready to stir-fry your noodles.
Prepare the tofu and drain the
noodles:
Place a few layers of paper towels onto a sturdy plate and place the cubed
tofu on top in a single layer. Add another few layers of paper towels on top,
then place a sturdy plate on top. Give it a light press until some liquid is
released from the tofu.
Once the noodles have soaked for at least 10 minutes, drain them in a
colander. You should be able to bend them without snapping.
Fry tofu:
Preheat a large skillet, a 14-to 16-inch non-stick deep fryer, or a
large to medium-high electric skillet and add 2 tablespoons of oil. As soon as
it warms up, add the prepared tofu. Let one side burn for 1 minute or until
golden. Use tongs or a spoon to flip your tofu pieces until 2 sides are golden.
Stir-fry the vegetables and egg:
Add another tablespoon of oil into the pan, then crack the eggs in with the
tofu. Give the eggs a quick stir, turn the heat down to medium, and add the
garlic and shallots. Sauté until the eggs are soft scrambled, 2 to 3
minutes.
Push the eggs aside and add the carrot, cabbage, bean sprouts, and green
onions. Turn the heat back up to medium-high and let the vegetables sear for 2
to 3 minutes, then stir until they are beginning to soften.
Add the rice noodles:
Add the drained rice noodles and toss with the vegetables. Give the sauce a
stir and pour it into the frying pan.
Add the peanuts and adjust the heat to bring it to a boil and then maintain
a simmer. Let simmer until the noodles start to soften, tossing occasionally,
about 5 minutes.
Carefully stir fry the rice noodles until they are thoroughly coated in the
sauce, the noodles are al dente, and the sauce has mostly soaked in to form a
tacky coating, 5 to 10 minutes. Turn off the heat.
Plating:
Before plating, give the pad thai a taste. Add any additional seasoning to
the sauce like vegetarian fish sauce, salt, or sugar, if needed.
Serve the pad thai hot with fresh cilantro, lime wedges, chopped peanuts,
green onions, and red pepper flakes for topping.
Store leftover pad thai in an airtight container for up to 4 days. Reheat
in the microwave or on the stovetop.
|
NUTRITION FACTS |
|
|
366 |
CALORIES |
|
17g |
FAT |
|
47g |
CARBS |
|
11g |
PROTEIN |