Tofu Pad Thai Recipe
Stir-fried rice noodle dish with eggs, veggies and tofu. Tossed in a sweet, spicy, tangy sauce made with tamarind, fish, garlic, red pepper and sugar.
Equipment
- 1 Wok
Ingredients
Rice Noodles
- 4 ounces fresh pad thai rice noodles (Asian Best)
- Hot water
Crispy Tofu
- 2 cups firm tofu (cut into half inch cubes)
- Potato flour (to coat tofu (about 1 cup))
- Vegetable oil (for deep frying)
Pad Thai Sauce
- 1 tablespoon soy sauce (Kikkoman)
- 2 tablespoon fish sauce (Flying Lyon/Phu Quoc)
- 1 ½ tablespoon tamarind water (made from tamarind from Pure Organic)
- 3 tablespoon packed brown sugar
- 1 tablespoon paprika or red food coloring
- ½ teaspoon Dasida or Knorr chicken bouillon (optional)
- 1 tablespoon red chili (sambal oelek, optional)
- 1 garlic clove (minced)
Stir Fry
- 3 tablespoon vegetable or canola oil
- ½ onion (sliced (brown or yellow))
- 2 garlic cloves (finely chopped)
- 3-4 green onions (chopped, separated white from greens)
- 1 ½ cups carrots (sliced)
- 3 eggs (lightly beaten)
- salt (optional)
- ½ cup water (more if needed)
For Garnish
- ¼ cup finely chopped peanuts
- 1 ½ cups of beans prouts
- ¼ cup garlic chives
- Lime or lemon wedges
- Sambal Oelek or Sriracha sauce
Instructions
Prepare The Ingredients
- Prepare the rice noodles. Soak noodles in medium bowl of water for 5 minutes to loosen strands, remove and drain.
- Prepare the crispy tofu. Cut tofu into small cubes, coat with potato starch, then deep fry in vegetable oil until the outer layer turns a light yellow, about 2-3 minutes. Remove and strain excess oil.
- Prepare the tamarind water. Mix 1 tablespoon of tamarind concentrate and 2 tablespoons of hot water. Strain the tamarind puree and keep the water only. You'll use the tamarind water for the sauce.
- Prepare the sauce. In a small bowl, combine soy sauce, fish sauce, oyster sauce, tamarind water, brown sugar, paprika/food coloring, chicken bouillon, chili, and garlic clove.
Stir Fry
- In a wok or a large non stick pan, heat 2 tbsp oil over medium-low heat. Add the garlic, onion, white part of green onion, and carrots. Stir for 30 seconds, then remove from heat and put in a small bowl.
- In the same pan, add 1 tbsp oil, let warm for 1-2 min, pour egg in. Scramble, then remove from heat and put in another small bowl.
- Turn heat to low, add noodles with 1/2 cup of water to let the noodles soak up the water for about 30 seconds and the noodles start to become clear and limp.
- Add back the ingredients from the two small bowls from Stir Fry step #1 and #2. Add sauce, stir for 1 min. Toss gently for about 1-2 minutes until sauce is absorbed by the noodles and ingredients. Keep stir frying the noodles until it is fully cooked (it should be transparent and soft). This should take 3-5 minutes.
- If needed, cover with lid for 2 minutes. The noodles are ready when soft and chewy but not soggy and starchy. If noodles are still uncooked, add water as needed, a tablespoon at a time.
- Add bean sprouts, crispy tofu, green onion and half the peanuts. Toss through quickly then remove from heat.
- Serve immediately, garnish with remaining peanuts, garlic chives, lime wedges, and chili sauce of choice.
Nutrition
Serving: 1serving | Calories: 993kcal | Carbohydrates: 103g | Protein: 44g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 246mg | Sodium: 2334mg | Potassium: 971mg | Fiber: 11g | Sugar: 34g | Vitamin A: 16667IU | Vitamin C: 34mg | Calcium: 483mg | Iron: 8mg