Perfect Tofu Pad Thai
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 8 ounces Chantaboon rice noodles
- ⅓ cup peanut or vegetable oil
- 4 large eggs, lightly beaten
- 1 pound firm tofu, drained of excess moisture
- 3 garlic cloves, minced
- 2/3 cup Pad Thai Sauce (recipe follows)
- ½ cup fried tofu, cut in ¼-inch cubes
- ¼ cup thinly sliced sweet preserved radish (optional)
- ½ cup thinly sliced green onion
- 2 ½ cups bean sprouts, rinsed thoroughly, divided
- ½ cup roasted peanuts, finely chopped, plus more for garnish
- 1 lime, cut into wedges, for garnish
- Pad Thai Sauce (makes 2½ cups):
- ⅔ cup tamarind concentrate (Thai brands only)
- ⅔ cup white vinegar
- ⅓ cup light soy sauce
- ⅓ cup fish sauce
- 1 teaspoon sea salt
- 1 cup grated palm sugar or light brown sugar
- 3 tablespoons garlic powder
- ⅛ to ¼-cup Sriracha chili sauce, depending on preference
Procedure
No need to call for takeout when this classic noodle dish is simple and easy to make. Look for trays of fried tofu at Asian supermarkets and choose bean sprouts grown from mung beans for the best flavor and texture. Be sure to have each ingredient prepped and measured before beginning this recipe!
To soften Chantaboon rice noodles: Place noodles in a large bowl and cover with hot water. Soak for 30 minutes or until tender and soft. Drain in a colander and set aside, covered with a clean dish towel.
To prepare Pad Thai: Heat a wok over high heat, add the oil, and swirl to coat the sides. Add the eggs and stir fry for 30 seconds. Stir in garlic and tofu and cook until tofu begins to brown. Stir in noodles, followed by the Pad Thai Sauce. Simmer noodles in the sauce until cooked through, 1 to 2 minutes. Stir in the tofu and radish.
Check the noodles; if they are not tender, add ¼ cup water. When the noodles are tender, stir in green onions, 2 cups of bean sprouts, and peanuts; remove the wok from the stove. Be careful not to overcook the noodles or they will stick together. If this happens, add small amounts of water to separate them. When the water is absorbed, remove the wok immediately from the heat.
To make the sauce: Place all ingredients in a medium saucepan and bring to a boil over medium heat. Cook sauce until it thickens and coats the back of a spoon, about 10 minutes. Set aside. This makes more than enough sauce you need for one recipe of Pad Thai (see previous recipe). Store leftovers in the fridge for up to 2 weeks or freeze in ⅔-cup batches.
To serve: Place Pad Thai in a large serving bowl and garnish with remaining bean sprouts, lime wedges, and peanuts.
To soften Chantaboon rice noodles: Place noodles in a large bowl and cover with hot water. Soak for 30 minutes or until tender and soft. Drain in a colander and set aside, covered with a clean dish towel.
To prepare Pad Thai: Heat a wok over high heat, add the oil, and swirl to coat the sides. Add the eggs and stir fry for 30 seconds. Stir in garlic and tofu and cook until tofu begins to brown. Stir in noodles, followed by the Pad Thai Sauce. Simmer noodles in the sauce until cooked through, 1 to 2 minutes. Stir in the tofu and radish.
Check the noodles; if they are not tender, add ¼ cup water. When the noodles are tender, stir in green onions, 2 cups of bean sprouts, and peanuts; remove the wok from the stove. Be careful not to overcook the noodles or they will stick together. If this happens, add small amounts of water to separate them. When the water is absorbed, remove the wok immediately from the heat.
To make the sauce: Place all ingredients in a medium saucepan and bring to a boil over medium heat. Cook sauce until it thickens and coats the back of a spoon, about 10 minutes. Set aside. This makes more than enough sauce you need for one recipe of Pad Thai (see previous recipe). Store leftovers in the fridge for up to 2 weeks or freeze in ⅔-cup batches.
To serve: Place Pad Thai in a large serving bowl and garnish with remaining bean sprouts, lime wedges, and peanuts.
Perfect Tofu Pad Thai
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 8 ounces Chantaboon rice noodles
- ⅓ cup peanut or vegetable oil
- 4 large eggs, lightly beaten
- 1 pound firm tofu, drained of excess moisture
- 3 garlic cloves, minced
- 2/3 cup Pad Thai Sauce (recipe follows)
- ½ cup fried tofu, cut in ¼-inch cubes
- ¼ cup thinly sliced sweet preserved radish (optional)
- ½ cup thinly sliced green onion
- 2 ½ cups bean sprouts, rinsed thoroughly, divided
- ½ cup roasted peanuts, finely chopped, plus more for garnish
- 1 lime, cut into wedges, for garnish
- Pad Thai Sauce (makes 2½ cups):
- ⅔ cup tamarind concentrate (Thai brands only)
- ⅔ cup white vinegar
- ⅓ cup light soy sauce
- ⅓ cup fish sauce
- 1 teaspoon sea salt
- 1 cup grated palm sugar or light brown sugar
- 3 tablespoons garlic powder
- ⅛ to ¼-cup Sriracha chili sauce, depending on preference
Procedure
No need to call for takeout when this classic noodle dish is simple and easy to make. Look for trays of fried tofu at Asian supermarkets and choose bean sprouts grown from mung beans for the best flavor and texture. Be sure to have each ingredient prepped and measured before beginning this recipe!
To soften Chantaboon rice noodles: Place noodles in a large bowl and cover with hot water. Soak for 30 minutes or until tender and soft. Drain in a colander and set aside, covered with a clean dish towel.
To prepare Pad Thai: Heat a wok over high heat, add the oil, and swirl to coat the sides. Add the eggs and stir fry for 30 seconds. Stir in garlic and tofu and cook until tofu begins to brown. Stir in noodles, followed by the Pad Thai Sauce. Simmer noodles in the sauce until cooked through, 1 to 2 minutes. Stir in the tofu and radish.
Check the noodles; if they are not tender, add ¼ cup water. When the noodles are tender, stir in green onions, 2 cups of bean sprouts, and peanuts; remove the wok from the stove. Be careful not to overcook the noodles or they will stick together. If this happens, add small amounts of water to separate them. When the water is absorbed, remove the wok immediately from the heat.
To make the sauce: Place all ingredients in a medium saucepan and bring to a boil over medium heat. Cook sauce until it thickens and coats the back of a spoon, about 10 minutes. Set aside. This makes more than enough sauce you need for one recipe of Pad Thai (see previous recipe). Store leftovers in the fridge for up to 2 weeks or freeze in ⅔-cup batches.
To serve: Place Pad Thai in a large serving bowl and garnish with remaining bean sprouts, lime wedges, and peanuts.
To soften Chantaboon rice noodles: Place noodles in a large bowl and cover with hot water. Soak for 30 minutes or until tender and soft. Drain in a colander and set aside, covered with a clean dish towel.
To prepare Pad Thai: Heat a wok over high heat, add the oil, and swirl to coat the sides. Add the eggs and stir fry for 30 seconds. Stir in garlic and tofu and cook until tofu begins to brown. Stir in noodles, followed by the Pad Thai Sauce. Simmer noodles in the sauce until cooked through, 1 to 2 minutes. Stir in the tofu and radish.
Check the noodles; if they are not tender, add ¼ cup water. When the noodles are tender, stir in green onions, 2 cups of bean sprouts, and peanuts; remove the wok from the stove. Be careful not to overcook the noodles or they will stick together. If this happens, add small amounts of water to separate them. When the water is absorbed, remove the wok immediately from the heat.
To make the sauce: Place all ingredients in a medium saucepan and bring to a boil over medium heat. Cook sauce until it thickens and coats the back of a spoon, about 10 minutes. Set aside. This makes more than enough sauce you need for one recipe of Pad Thai (see previous recipe). Store leftovers in the fridge for up to 2 weeks or freeze in ⅔-cup batches.
To serve: Place Pad Thai in a large serving bowl and garnish with remaining bean sprouts, lime wedges, and peanuts.