**Update 1/21 – I tried a new Pad Thai recipe and I think I like it more than this one.**
I love Pad Thai. I eat it all the time, but was afraid of actually making it. Until recently.
I made it from this recipe, but subtracted some of the ingredients I didn’t have (or couldn’t find). The best part of making Pad Thai is that you know what’s in it and you can make lots of it for leftovers! Plus, you can make it healthier…and it’s a quick dinner!
Ingredients (don’t let this scare you, it’s not bad — I promise!)
- 1/2 lime
- 2-3 eggs
- 4 tsp fish sauce
- 3 cloves garlic (minced)
- 1/2 tsp ground pepper
- 1/2 tsp chili pepper
- 1 shallot (minced)
- 2 TBSP sugar
- 1/2 bag of rice noodles (I buy the ones at Trader Joe’s)
- 2 c almost cooked meat (seafood, chicken, whatever) that needs only another 5 minutes until finished
- 1 TBSP vegetable oil (trying to keep it healthy)
- 1 package of extra firm tofu
- 2 TBSP peanuts (optional)
- 1 1/3 c bean sprouts
- 2 TBSP tamarind (or white vinegar)
- 1 1/2 c Chinese chives (or regular chives)
I also made some modifications to the way they suggest cooking (but also included their suggestions here). Since you’re cooking with a wok, you’re going to want to make sure all your ingredients are ready to go — you won’t have a lot of time to measure unless you want burnt noodles.
Also, keep a little water next to you in case you see your Pad Thai drying out.
- Soak the noodles in hot water for 5-7 minutes until it starts to become soft (but not too soft). Drain the noodles when they’re done.
- Take your tofu out of the container and remove all moisture by placing paper towel on either side and softly pushing out the water (be careful because you don’t want to ruin the tofu shape).
- Cut the chives into 1 in long pieces and set a few aside for a garnish.
- Rinse the bean sprouts and save half for serving fresh.
- Heat your wok on high with oil. To know whether your oil is hot enough, lightly wet your hands with water and spray a little in the wok. When it pops, it’s ready.
- (Optional) Fry your peanuts until toasted and remove from the wok. (Optional)
- Add your minced shallots, garlic, and tofu and stir until they start to brown.
- Add your chili pepper.
- Add your meat (or tofu).
- Add the noodles to your wok and keep stirring.
- Add tamarind (white vinegar); sugar; and fish sauce — keep stirring.
- If you see juice in your wok, your wok isn’t hot enough so turn up the heat.
- Push the noddles to the side and crack an egg and scramble until cooked.
- Add the eggs with the noodles (add your already cooked meat if you want here), bean sprouts, and chives.
- Serve with a wedge of lime, raw Chinese chives, Sriracha, and raw bean sprouts.