3 cups cooked wide rice noodles
1 cup bean sprouts
1 block firm tofu (pan fried and cut into strips)
1 cup carrots (cut into 1 inch matchsticks)
1 bunch spring onions (chopped)
1/2 cup cilantro chopped
1/2 cup of roasted & salted peanuts
1 shallot (minced)
1 lime (quatered)
For the sauce:
1 tablespoon tamarind paste
2 tablespoons of sugar
1 teaspoon sriracha
2 tablespoons of Braggs (or soy sauce)
2 tablespoons of sesame oil
2 tablespoons of rice vinegar
Cook shallot until translucent in a bit of sesame oil, and then add cooked noodles and sprouts. Turn the pan up to high. You will need to have everything ready at this point because it starts to move very quickly. Push the noodles aside, crack the eggs into the bottom of the pan, and allow the eggs to set. Mix the eggs with the noodles. Add the sauce, carrots, tofu, & spring onion. Flip the pan to mix ingredients. If your noodles look dry at this point, add a bit of the water you cooked the noodles in to loosen the mixture. Once everything is warmed through, transfer to a serving dish. Garnish with the peanuts, cilantro, and the limes.
Great. I am going to try this sans-ouef. Merci.
I have always found pad thai in restaurants which aren't asian (so veg places) to be really unpalatable....I am going to give this one a whirl, I beat it will be great.
I can't wait to try your pad thai sauce. It looks great. And for those without an asian market around, Whole Foods carries tamarind paste as well...
So that's where I can get tamarind paste! Shoulda known the Viet Hoa would have it. Thanks for the tip. And the recipe!
i made this today and it's quite good. thanks!
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