Pad Thai
- Yield:4 Servings
- Time:2 hrs, 25 mins show details
Ingredients
- 8 ouncesDried Rice Noodles (Sen Lek), or 16oz Fresh Sen Lek
- 1Shallot, Sliced
- 3Garlic Cloves, Minced
- 8 ouncesFirm Tofu, Pressed & Cubed
- 1Carrot, Sliced optional
- 1Broccoli Crown, Florettes optional
- ½Zucchini, Chopped optional
- 3 tablespoonsPeanut Oil, May Sub with Palm Oil
- Sauce
- 3 tablespoonsTamarind Paste
- 3 tablespoonsRice Vinegar
- 6 tablespoonsFish Sauce, May Sub with Vegan Fish Sauce
- 6 tablespoonsPalm Sugar, May Sub with Light Brown Sugar
- 1 tablespoonPeanut Butter, or Almond Butter optional
- 1 tablespoonThai Chili Powder, Adjust to Taste
- 3Thai Chili Peppers, Minced optional
- ½ cupVegetable Broth, May Sub Dashi
- Garnish
- 1Lime, Wedged
- ¼ cupBean Sprouts
- 1Green Onion, Chopped
- 1 tablespoonPeanuts, Crushed
- 1 tablespoonCilantro, Chopped optional
- ¼ cupRed Cabbage, Shredded optional
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Preparation
- 2 hrs
Soak the Rice Noodles in water for 2 hours then strain (if using fresh noodles soak for 10 minutes).
- 5 mins
Mix all sauce ingredients except for broth.
- 10 mins
Heat 1 tbsp oil and add shallots and garlic. Cook until fragrant, about 1-2min. Add tofu and cook until lightly browned, about 4-5 minutes. Add vegetables and cook until tender, about 2-3 minutes.
- 10 mins
Add 2 tbsp oil and noodles. Cook for 30 seconds. Add 1/4 cup of broth and cook for 30 more seconds. Add sauce and cook until noodles are tender and chewy, about 3 minutes (add more broth if necessary). Top with garnish and serve.
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