Bangkok Pad Thai
One of the most popular Thai dishes. Our version is made with tofu, scrambled eggs, bean sprouts and peanuts and then topped with a homemade pad Thai sauce.
Cook time
20 mins
Recipe Difficulty
Medium
Yield
Serves 4
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
- 1/4 cup chopped roasted peanuts
- Lime wedges, optional*
Directions
- 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.
- Prepare rice noodles according to package directions; rinse and drain. Set rice noodles aside.
- 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.
- 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.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
666 calories, 32.3 g fat, 23.3 g protein, 74.9 g carbohydrate, 5.7 g fibre, 1490 mg sodium