Pad Thai | One World Kitchen

Difficulty:
1/5

Ingredients

  • 1/2 pound (220 g) dried wide rice noodles
  • 5 tablespoons (75 mL) tamarind paste
  • 2 tablespoons (30 mL) fish sauce
  • 1 tablespoon (15 mL) fresh lime juice
  • 1 tablespoon (15 mL) finely grated or chopped palm sugar, or more to taste
  • 4 ounces (110 g) medium-firm tofu (about 1/2 cup/125 mL)
  • 1/4 cup (60 mL) vegetable oil
  • 2 teaspoons (10 mL) chopped garlic
  • 1 shallot, thinly sliced
  • 8 large shrimp (10/12 count), peeled and deveined
  • 3 tablespoons (45 mL) preserved radish, finely diced (optional)
  • 1 large egg
  • 1 cup (250 mL) fresh bean sprouts
  • 2 tablespoons (30 mL) garlic chives, cut into 1-inch (2.5 cm) lengths
  • 1/4 cup roasted unsalted peanuts, finely chopped
  • 1/4 cup (60 mL) vegetable oil
  • Fresh sprigs of cilantro, for garnish
  • Lemon wedges, for garnish

Directions

  1. Soak noodles in cold water for at least 1 hour, or until soft and pliable.
  2. In a small bowl, mix together the tamarind paste, fish sauce, lime juice, and palm sugar. Set aside.
  3. Cut the tofu into 1-inch (2.5 cm) cubes, and pat dry using paper towels. Line a plate with paper towels. Heat the 1/4 cup (60 mL) oil in a wok over high heat, and cook the tofu until golden brown and slightly crispy on all sides. Remove the wok from the hat, and using chopsticks or a slotted spoon, remove the tofu and let drain on the paper towels. Do not discard the oil in the wok.
  4. Drain the noodles in a colander. Return the wok to the stove, and place over medium-high heat. Fry the egg without breaking, 1 to 2 minutes or until almost set. Turn it over and continue to cook without breaking.
  5. Add the garlic, shallots, and shrimp, and the preserved radish (if using), and cook for 2 minutes or until the shrimp are cooked (they’ll be opaque and crunchy). Set the shrimp and shallots to the side of the wok, and crack the egg right into the wok. After the bottom is set, break it up and incorporate it with the shrimp. Add the noodles, giving them a quick fold, and then the reserved tofu.
  6. Add the tamarind sauce, and continue stirring and mixing for 1 to 2 minutes. Your noodles will have subsided to half their original volume.
  7. Add the bean sprouts, garlic chives, and two-thirds of the peanuts. Mix together and let cook for another minute or so to heat it through.
  8. Plate and garnish with the cilantro, lime wedges, and the remaining peanuts.

Serves 4-6