Pad Thai
Pad Thai: A quick and vibrant Thai classic featuring stir-fried rice noodles with tofu, bean sprouts, and green onions. The sweet-tamarind sauce, topped with peanuts and served with lime, creates a perfect balance of flavors and textures. A delightful and quick journey to Thai street food bliss!
**Ingredients**
For the Pad Thai:
- 8 oz (225g) rice noodles
- 2 tablespoons vegetable oil
- 1 cup tofu, cubed (or protein of your choice, such as shrimp or chicken)
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1 cup sliced firm tofu
- 1/2 cup chopped green onions
- 1/4 cup chopped peanuts
- Lime wedges for serving
For the Pad Thai Sauce:
- 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar (or brown sugar)
- 1 teaspoon chili powder (adjust to taste)
**Instructions**
**Preparation:**
1. Cook the rice noodles according to package instructions. Drain and set aside.
**For the Pad Thai Sauce:**
1. In a small bowl, mix together fish sauce (or soy sauce), tamarind paste, palm sugar, and chili powder. Adjust the sweetness and spiciness to your liking.
**Stir-Frying:**
1. Heat vegetable oil in a wok or large skillet over medium-high heat.
2. Add minced garlic and cubed tofu (or protein of your choice). Stir-fry until tofu is golden brown or meat is cooked through.
3. Push the tofu to one side of the wok. Pour the beaten eggs into the empty space and scramble until just set.
**Assembly:**
1. Add the cooked rice noodles to the wok.
2. Pour the Pad Thai sauce over the noodles and toss everything together until well-coated.
3. Add bean sprouts, sliced tofu, and chopped green onions. Continue to stir-fry for 2-3 minutes until heated through.
**Serve:**
1. Serve Pad Thai hot, garnished with chopped peanuts and lime wedges on the side.
Enjoy your homemade Pad Thai! This dish is a delightful mix of textures and flavors, making it a favorite in Thai cuisine. Adjust the spice level and ingredients to suit your taste preferences.