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Tofu Pad Thai
Created by: Howcan Team
Ingredients
- 8 oz rice noodles
- 1 block of firm tofu, drained and cubed
- 3 tbsp vegetable oil
- 3 cloves of garlic, minced
- 1/2 cup of sliced shallots
- 1/2 cup of sliced carrots
- 1/2 cup of bean sprouts
- 1/4 cup of chopped peanuts
- 2 green onions, chopped
- 1/4 cup of chopped cilantro
- 1/4 cup of tamarind paste
- 3 tbsp of soy sauce
- 2 tbsp of brown sugar
- 1/4 tsp of red pepper flakes
- 1/4 cup of water
Instructions
- Soak the rice noodles in a bowl of hot water for 8-10 minutes, then drain and set aside.
- In a small bowl, mix together the tamarind paste, soy sauce, brown sugar, red pepper flakes, and water to make the sauce. Set aside.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove the tofu from the wok and set aside.
- In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced shallots, and cook for 2-3 minutes until fragrant.
- Add the sliced carrots and soaked rice noodles to the wok, and stir-fry for 2-3 minutes until the noodles are tender.
- Push the noodles to one side of the wok, and crack the eggs into the empty space. Scramble the eggs until cooked, then mix them into the noodles.
- Add the bean sprouts and cooked tofu to the wok, then pour the prepared sauce over the noodles. Toss everything together until well combined and heated through.
- Remove the wok from the heat and stir in the chopped peanuts, green onions, and cilantro.
- Serve the Pad Thai hot, garnished with extra peanuts, green onions, and lime wedges if desired.
Pad Thai with Tofu is a classic Thai dish that has a rich history dating back to the 1930s. This iconic stir-fried noodle dish is believed to have been created during a campaign to modernize Thailand by then-Prime Minister Plaek Phibunsongkhram. The dish was promoted as a way to instill a sense of national identity and was influenced by Chinese and Vietnamese cuisine. Today, Pad Thai with Tofu is a staple in Thai restaurants worldwide, known for its perfect balance of sweet, sour, and savory flavors. Chefs like David Thompson and Andy Ricker have popularized this dish in their respective restaurants, ensuring its place in the global culinary scene. For the best Pad Thai with Tofu, visit Bangkok's bustling street food stalls or seek out renowned Thai restaurants in major cities. The key to a great Pad Thai with Tofu lies in the perfect combination of tamarind paste, palm sugar, fish sauce, and the right balance of textures from the tofu, rice noodles, and crunchy peanuts. While the traditional recipe calls for tofu, some variations include shrimp, chicken, or a mix of proteins for a unique twist. Whether you're a purist or open to experimentation, Pad Thai with Tofu is a dish that continues to captivate food enthusiasts around the world.
30 min
4
380 calories
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