Pad Thai with Tofu Recipe


This is a great vegetarian meal and authentically Thai.


Ingredients:

12 oz. Dried Flat Rice Noodles

3 Tbsp. Tamarind

1 Cup Boiling Hot Water

1/2 Cup Brown Sugar, lightly packed

2 Tbsp. Sriracha (Chile sauce)

1 Bunch Scallions, cut into 2” pieces lengthwise

4 large Shallots, thinly sliced crosswise

1 (14 oz.) package Firm Tofu, rinsed, dried & cut into 1” cubes

1 1/2 Cups Peanut Oil

6 large Eggs, lightly beaten with 1/4 tsp. Salt

4 Garlic Cloves, finely chopped

2 Cups Bean Sprouts

1/2 Cup Roasted Peanuts, coarsely chopped

Lime Wedges

Cilantro Sprigs


Directions:

In a large bowl of warm water, soak the noodles for 25 to 30 minutes, or until softened.  Drain well in a colander and cover it with a damp paper towel.


In a small bowl of boiling hot water, add the tamarind, stirring occasionally for 5 minutes, or until softened.  Force the mixture through a sieve into a bowl and discard the seeds and fibers.  Add the brown sugar, Sriracha, and soy sauce, stirring until the sugar has dissolved.


In a wok over medium heat, add the oil until it’s hot then add half of the shallots, stir-frying until golden brown, around 8 minutes.  Strain the mixture through a sieve into a bowl, save the shallot oil and spread the fried shallots over paper towels.  Wipe the wok clean.


In the wok, reheat the shallot oil over high heat, then add the tofu, stir-frying for 5 to 8 minutes, until golden brown.  Transfer the tofu to paper towels and pour out the shallot oil and reserving.


Heat 2 Tbsp. of the shallot oil in the wok and add the lightly beaten eggs, swirling to coat the inside of the wok, gently cooking with a spatula, then break into chunks and transfer to a plate.


Over high heat, heat the wok, testing until a drop of water instantly evaporates.  Add 6 Tbsp. of shallot oil and coat the inside of the wok, stir-fry the garlic, scallions, and remaining uncooked shallots for a minute.


Add the noodles and stir-fry over medium heat for 3 minutes, using 2 stirring utensils.  Add the tofu, 1 1/2 cups of the sauce, and the bean sprouts and let simmer for 2 minutes.


Stir in the rest of the sauce, then the eggs, and transfer to a serving dish.


Sprinkle the fried shallots, peanuts, cilantro sprigs, Sriracha, and lime wedges.


And Enjoy!


Cook Time:  1 hour

Yield:  5 servings