Pad Thai Tofu

  • Yield 2 servings

The national dish of Thailand, Pad Thai features the comforting texture of soft rice noodles against the crunch of fresh vegetables laced with sweet sauce.

Ingredients

12 ounces rice noodles
Water
2 tablespoons rice vinegar
2 tablespoons firmly packed palm sugar or light brown sugar
2 tablespoons tamarind paste
3 tablespoons canola oil, divided
4 garlic cloves, minced
2 large shallots, minced
1/2 teaspoon dried red pepper flakes or 1 seranno chile, minced
3/4 pound firm tofu, diced into 1/2-inch squares
3 large eggs, optional
2 cups fresh mung bean sprouts, rinsed well, for garnish
4 green onions, sliced 1/2-inch thick, for garnish
1 lime, cut into wedges, for garnish
1/4 cup cilantro leaves, for garnish

Instructions

  1. Soak noodles in hot tap water 30 to 40 minutes until softened. Meanwhile, mix vinegar, sugar and tamarind paste in a nonreactive bowl. Taste mixture to make sure balance of sweet, salty and sour is correct. You may want to adjust to satisfy your tastes.
  2. Heat half the oil in a wok or large saute pan over high heat. Add garlic, shallots and red pepper flakes. Stir-fry 2 minutes. Add diced tofu and stir-fry, adding a little water if needed to prevent sticking.
  3. Drain noodles and add to the pan. Stir to combine well. Add tamarind mixture and mix well.
  4. Remove from heat; set aside. If using eggs, add remaining oil to a nonstick skillet and cook eggs as you would for scrambled eggs. Remove from pan and chop eggs. Fold into noodle mixture. Place noodles on a large platter and garnish with bean sprouts, green onions, lime wedges, peanuts and cilantro.
 

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