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Toronto Pad Thai
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Prep Time:
25 minutes
25 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
60 minutes
60 minutes
Satisfy your cravings with this spicy vegetarian pad thai recipe, easily customizable with tofu, chicken, shrimp, or pork.
Ingredients:
- 1 (8 ounce) package pad thai rice noodles
- 0.25 cup tamarind paste
- 0.33333334326744 cup boiling water
- 0.25 cup ketchup
- 2 limes, juiced
- 3 tablespoons soy sauce
- 1 tablespoon white sugar
- 1 tablespoon chili paste (sambal oelek)
- 0.25 cup vegetable oil
- 0.5 pound firm tofu, drained and cubed
- 5 cloves garlic, minced
- 4 eggs, beaten
- 3 cups bean sprouts
- 0.5 cup coarsely ground peanuts
- 5 green onions, thinly sliced
Instructions:
- Place the rice noodles in a large bowl and cover with very hot tap water. Allow the noodles to soak for 30 minutes, then drain and set aside.
- Mix tamarind paste and boiling water until well combined. Let it sit for 15 minutes. Strain the mixture through a fine-mesh sieve to remove any fibers or seeds. Combine the strained tamarind paste with ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
- In a wok over medium-high heat, heat vegetable oil until shimmering. Sauté garlic and tofu until tofu edges turn brown, about 3 to 4 minutes. Add eggs, scramble for 30 seconds, then mix in noodles, tamarind mixture, and bean sprouts. Stir until noodles are heated through and coated in sauce, for about 5 minutes. Finish with peanuts and green onions.