Pad Thai
1 pound rice noodles (wide ones)
1 pound extra firm tofu, pressed
canola oil, as needed
1/2 cup soy sauce
3/4 cup white vinegar
3/4 cup sugar
3 teaspoons sambal olek chili paste
(or 2 tablespoons ketchup + 2 teaspoons paprika)
2 teaspoons finely chopped garlic
8 green onions, chopped into 1" pieces
4 cups bean sprouts
3/4 cup roasted peanuts, roughly chopped
lime wedges, to serve
1. Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
2. For tofu, you can thinly slice into bite sized pieces and bake on a lightly oiled pan at 375 degrees Fahrenheit for 15 minutes on each side, or cube the tofu and fry in about 1/2 cup oil in a very hot wok. Fry the tofu until lightly browned. Remove from the oil and drain.
3. Mix the soy sauce, vinegar, sugar, and sambal olek in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay. Heat several tablespoons oil in a medium hot wok and add the noodles coating them with the oil.
4. Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles. Try not to break the noodles.
5. When almost all the liquid has been absorbed, add the tofu and green onions and cook for about 2 minutes longer, until the tofu is warm and the onions are bright green. Serve the Pad Thai with a heavy garnish of bean sprouts and peanuts with lime wedges on the side.
Enjoy!
SO HOW'D IT GO?
This was so good! The only changes I made were I used agave syrup instead of sugar, I added some peanut sauce, I used sesame oil for the flavor, and I added 2 dates that I boiled in water and removed the skin, I put everything for the sauce in the blender. It's a quick, easy recipe that I will use again. Thanks for a great recipe!
Yum yum yum yum! I added chik'n strips. My husband is going to be so happy tomorrow when he sees what's for lunch. This was absolutely perfect.
I loooove this recipe! This was the second time I made it. I think the sauce turned out better with less vinegar! I used about 1/3 cup of rice vinegar. I also used the ketchup/paprika mix (mmm), added mushrooms and squash, and steamed some broccoli to add in at the last minute. I didn't use the tofu this time but the veggies were delightful. Definitely don't put the green onions in until the last minute, as I think the flavor kind of disappeared and was taken over by the sauce.
Overall very, VERY tasty, and now I have tons of leftovers for the weekend. Yessss! :)>>>
Made this last night and YUMMO! I only used about a quarter cup of vinegar. and I didn't have any peanuts so I used sunflower seeds to give it that crunch. And I used about a quarter cup of sun crystals instead of the sugar. So easy to make too! Thanks for the recipe!
This was seriously delicious and so easy. I'll make it again for sure. I did reduce the vinegar to a half cup as well as the sugar and used a thai chili sauce instead of paste.
I was pretty skeptical about cooking this dish, mostly because it's one of my favorites and I didn't want to ruin it, but I was pleasantly suprised by how delicious and easy it was! I also reduced the amount of vinegar to about 1/3 a cup and it came out perfectly. I couldn't find bean sprouts at the store (lame!) so I cooked some shredded carrots, cabbage and broccoli in with the noodles (and used some as a garnish). My boyfriend was very impressed, and we were both happy that there were going to be a couple days worth of left overs! Try this out, you won't be dissapointed!
My family really liked this a lot. I am going to put my modifications in the review so I remember the next time I make it ::)
I used 1/3 cup brown rice vinegar,1/2 cup each brown sugar and tamari, 2 cloves garlic, 1 onion sliced really thin, cayenne pepper, about a tablespoon peanut butter, 2 or 3 cups slice mushrooms, 2 or 3 cups broccoli florets, and the rest of the posted recipe ingredients. Topped with crushed red pepper flakes.
Really good. ;)b
This sounds so good! I might try this without the spicy, because i like things mild. But now I'm going to have to make this soon!
This was surprisingly awesome! I tasted the sauce before adding it to the noodles and wasn't too thrilled. After making the whole thing, though, it was great.
I ended up using the super thin rice noodles I had left over from when I made pancit the other day, but in the future, I'll use the wide ones if I can find 'em.
Great! I didn't notice the vinegar taste--but maybe it's because I used rice wine vinegar (which is milder than the plain white kind). Other than that i pretty much followed the instructions, adding some shredded carrot with the garlic, and adding some cilantro in with the green onion at the very end. Needed just a little more soy sauce, but not much.
There's still something missing when compared to the restaurant version (palm sugar? tamarind?) but I can't quite put my finger on it. But it was quite good for a homemade version--and I've tried several!
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