Bangkok Pad Thai

Ingredients

• 1/4 cup hot water
• 1/4 cup packed brown sugar or palm sugar
• 1/4 cup fish sauce
• 2 tbsp tamarind paste or fresh lime juice
• 1 tbsp Sriracha sauce or 1 tsp red pepper flakes
• 8 oz (250 g) flat vermicelli rice noodles
• 1/4 cup canola or peanut oil
• 1 cup cubed extra-firm tofu (1/2 inch)
• 2 tbsp canola or peanut oil
• 1/4 cup sliced shallots
• 4 cloves garlic, sliced lengthwise
• 2 cups bean sprouts
• 2 large eggs, lightly beaten
• 1/2 cup thinly sliced green onions
• 1/2 cup chopped fresh cilantro
• Phrik Nam Pla, optional* (recipe below)
• 1/4 cup chopped roasted peanuts
• Lime wedges, optional*

Directions

1. To prepare pad thai sauce, combine hot water and brown sugar, stirring to dissolve. Stir in fish sauce, tamarind paste and Sriracha sauce; set aside.
2. Prepare rice noodles according to package directions; rinse and drain. Set rice noodles aside.
3. Heat  1/4 cup oil in a medium frypan over medium-high heat. Carefully add tofu and sauté until golden brown and crisp, about 5 minutes. Remove from heat; set aside.
4. Heat 2 tbsp oil in a large deep frypan over medium-high heat. Add shallots and sauté for 1 minute. Add garlic and sauté for 30 seconds. Stir in bean sprouts. Add beaten eggs and cook, stirring, until eggs are scrambled, about 1 minute. Add tofu and oil; stir to combine. Stir in pad thai sauce. Add rice noodles, green onions and cilantro; toss to combine. Serve immediately with Phrik Nam Pla and peanuts. Garnish with lime wedges.

Ingredients

• 6 Thai chiles or serrano chiles, seeded and thinly sliced
• 1 clove garlic, sliced
• 1 tbsp packed brown sugar or palm sugar
• 1/3 cup fish sauce
• 1/4 cup fresh lime juice

Yield: Makes about 2/3 cup

Directions

1. Grind chiles and garlic together using a mortar and pestle. Add brown sugar and grind to combine.
2. Transfer chile mixture to a bowl. Stir in fish sauce and lime juice, stirring to dissolve brown sugar. Cover and refrigerate until serving. Stir before using.