Yep, This is my favorite meal of all time. It was amazing. I can't believe I haven't made it again in over a week. I've made Pad Thai before, but I just use the sauce in the bottle. This time, I wanted to make the sauce myself. So after stumbling upon a block of Tamarind in the supermarket, I decided that fate wanted me to make Pad Thai from scratch.
Pad Thai
Serves: 6
Ingredients:
12 ounces dried flat rice noodles (I get the Bahn Pho package in the small size)
1 bunch scallions, sliced into 2 inch pieces
1 large onion or a few small shallots, sliced
1 package firm tofu (I use the organic fried tofu, but I'm going to use just regular next time. Fried tofu is amazing, but I'm sure it's not good for you. Make sure to buy organic though)
4 large eggs
4 garlic cloves, finely chopped
1/2 head of broccoli
1/2 red pepper, sliced
2 carrots, thinly sliced
1/2 cup roasted peanuts, coarsely chopped
12 ounces dried flat rice noodles (I get the Bahn Pho package in the small size)
1 bunch scallions, sliced into 2 inch pieces
1 large onion or a few small shallots, sliced
1 package firm tofu (I use the organic fried tofu, but I'm going to use just regular next time. Fried tofu is amazing, but I'm sure it's not good for you. Make sure to buy organic though)
4 large eggs
4 garlic cloves, finely chopped
1/2 head of broccoli
1/2 red pepper, sliced
2 carrots, thinly sliced
1/2 cup roasted peanuts, coarsely chopped
Sauce:
3 tablespoons tamarind pulp (you have to make the pulp from the block)
1 cup boiling-hot water
1/2 cup light soy sauce
1/4 cup packed light brown sugar
2 tablespoons Sriracha (Southeast Asian chili sauce, Nick's favorite.)
3 tablespoons tamarind pulp (you have to make the pulp from the block)
1 cup boiling-hot water
1/2 cup light soy sauce
1/4 cup packed light brown sugar
2 tablespoons Sriracha (Southeast Asian chili sauce, Nick's favorite.)
Directions:
Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, (or your fingers) discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
Rinse tofu, then cut into 1-inch cubes and pat very dry.
Heat some oil in wok over medium heat until hot, then fry the onions over medium-low heat, stirring frequently until tender. Add tofu, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu and onions to separate plate.
Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons of oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons oil, then swirl to coat side of wok. Stir-fry scallions, garlic, vegetables, and remaining tofu/onion mixture.
Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
Sprinkle pad Thai with peanuts and serve with lime wedges, cilantro sprigs, and Sriracha.
