5 oz - extra firm tofu (half of a block)
1 tbsp - cornstarch
1/4 cup - vegetable oil
7 oz - flat dried rice noodles
1/2 - onion
2 - garlic cloves
1 - fresh red chili
1 - carrot
3 1/2 oz bean sprouts -
3 limes -
1/4 cup - soy sauce
2 - scallions (for topping)
1/2 cup - unsalted peanuts (for topping)
1 tbsp - chili flakes (for topping)
For the dressing
1 tbsp - palm sugar (or any sugar)
2 tbsp - tamarind paste (lime juice works as a substitute)
1 tbsp - sweet chili sauce
- Press the tofu using a tofu press or place it between two clean kitchen towels, lay it on a plate, and put weight on top. Leave for at least 30 min to drain any liquid and firm up before you start cooking
- In a bowl, mix together all the ingredients for the dressing
- Take half the tofu and cut it into 1/3-inch cubes (save the other half for another time!) | Sift over the cornstarch and turn the tofu to coat all over
- Put the wok over high heat and pour in 2 tbsp of oil | Add the tofu and immediately reduce the heat to medium | Stir gently, without breaking up the tofu, until lightly browned | Transfer to plate
- Bring water to a boil | Put the noodles in a bowl, cover them with the hot water, and leave for about 3 minutes, until they're flexible but not cooked (check the package directions to make sure you don't fully cook them) | Drain and run under cold water | Set asside
- Peel and chop the onion and garlic | Rip the stem from the chili and chop removing the seeds if you prefer a milder flavor | Trim the carrot and cut into matchsticks
- Put the wok back over high heat and add the remaining 2 tbsp of oil | Add the onion, garlic, and chili and cook, stirring regularly, for 1-2 minutes | Add the carrot and cook for another 1-2 minutes | Add the noodles, dressing, and a splash of water | Fry for a few minutes until the vegetables are tender
- Return the tofu to the wok with the pean sprouts | Cut 1 lime in half and squeeze in the juice, catching any seeds in your other hand | Add the soy sauce | Stir-fry until the vegetable are slightly soft but still crunchy | Remove from heat | Taste and add soy or chili sauce if needed
- Slice the green part of the scallions into long, thin strips | Break up the peanuts | Cut the remaining limes into wedges
- Divide the pad Thai among bowls with piles of sliced scallion, peanuts, lime wedges, and chili flakes | Serve with sweet chili sauce or sriracha on the side
- Only serves 2, probably should double most times
- The recipe looks long, but its all about half way cooking the noodles, making the dressing, cooking the tofu and then bringing it all together