Pad Thai
Serves 4
Ingredients
Method
¼ cu Tamarind Paste
¼ cu Fish Sauce
3 tbsp Sugar
½ tsp Chili Powder
8 oz Flat Rice Noodles
2 tbsp Vegetable Oil
1 cu Firm Tofu, Cubed
1 Egg, Beaten
2 Green Onions, Chopped
1 cu Bean Sprouts
½ cu Roasted Peanuts, Chopped
1 Lime, Cut Into Wedges
In a small bowl, whisk together tamarind paste, fish sauce, sugar, and chili powder.
Soak the rice noodles in lukewarm water for about 20 minutes, or until soft. Drain well.
Heat the vegetable oil in a wok or large frying pan over medium heat. Add the tofu and fry until golden brown.
Push the tofu to one side of the pan and pour the beaten egg into the other side. Scramble the egg lightly until set.
Add the soaked and drained noodles to the pan along with the sauce mixture. Stir well to combine.
Cook until the noodles are heated through, about 2-3 minutes.
Stir in the green onions, bean sprouts, and half of the chopped peanuts.
Serve the Pad Thai garnished with the remaining peanuts and lime wedges on the side.