If you haven’t noticed by now, I love food. I love Asian food the most though. So much flavor in such simple ingredients. After trying so many recipes for pad thai, this version is my favorite.
- 1/2 package flat rice noodles
- 2 tablespoons peanut oil (or sesame oil)
- 1 cup bean sprouts
- 3 tablespoons tamarind paste
- 2 tablespoon sugar
- 1 white onion, finely chopped
- 1/3 cup extra firm tofu, cubed
- 1/2 lime (cut into wedges)
- 1/2 teaspoon chili oil (optional)
- 3 cloves garlic, minced
- 4 teaspoons fish sauce
- 2 eggs
- 2 tablespoons peanuts (optional)
- chinese chives
- 1/4 teaspoon white pepper
Before prepping anything, soak the noodles in luke warm water. It’s ready when it’s flexible, but firm.
In a deep pan on medium heat, (or wok) sauté onion, garlic, and tofu. Add soaked noodles (drained).
Turn up heat and keep s stirring to avoid the noodles from sticking to the pan. Add tamarind paste, fish sauce, sugar, white pepper and chili oil. Stir.
Push the noodles aside, add the two eggs and scramble. Fold into the noodles. Taste the noodles to see if cooked through, If its still hard, add a little water for the noodles to absorb.
Add bean sprouts, chives. The noodles should be soft at this point, and a bit sticky.
Serve hot with condiments of lime wedges, raw bean sprouts, siracha hot sauce, and fish sauce.
This dish is VERY versatile. You can easily add meat or seafood. =)