Saturday, November 19, 2011

Pad Thai with Tofu

Pad Thai is one of the most famous Thai dishes around. Unfortunately, good Pat Thai is so hard to find here, especially if you've tried the real deal - Pad Thai on the streets of Bangkok - which we both have had the luxury to have tasted. Being extremely frugal (we've eaten out less than five times since we moved in about 5 months ago) and adventurous, I decided to figure out Pad Thai.

Pad Thai is easy. There are only three things to Pad Thai. Vary the amounts and you'll have vastly different tastes of Pad Thai.

1. Fish sauce (salty) - soy sauce will not work, not in a long shot.
2. Sugar (sweet)
3. Tamarind (sour)

There are two things that I think Pad Thai should include. Unfortunately, I wanted to keep it vegetarian today, so I excluded the dried shrimps, and there is no chaipo to be found in Boston (if anyone finds it somewhere, please let me know.)

1. Dried shrimp
2. Dried preserved turnips (chaipo)

Enough of introductions, lets make some Pad Thai!

Tofu Pad Thai

  • 1/2 block tofu
  • 3 or 4 cloves garlic
  • 1 medium clove shallot
  • 2 tablespoons tamarind paste/juice
  • 2 tablespoons white sugar
  • 3 tablespoons fish sauce
  • half a packet of dried rice noodles
  • 1 cup water
  • 1/2 cup ground peanuts
  • 1/2 pound bean sprouts
  • 1/2 bunch of garlic chives/chinese chives (or green onions)
  • oil for frying
  • chili flakes (optional) to taste

some ingredients

Soak the dried rice noodles in cold water for about 10 minutes. In a small bowl, mix the sugar, tamarind paste and fish sauce.

soaked rice noodles

Cut your tofu into 1 1/2 by 1/2 inch strips and fry the strips of tofu in oil until they're all golden brown. While the tofu is frying, mince the garlic and shallots. Remove the tofu, and fry the garlic and shallots in the same pan (yes, I'm a fan of using less pans).

frying tofu

Add the soaked rice noodles into the pan, and add water 1/4 cup per time. Each time water is added, add some of the sugar/tamarind/fish sauce mix too.

add rice noodles to the pan

When the rice noodles are cooked, make a space in the middle of the pan, and crack two eggs into the pan. Fry the noodles with the egg.

When the eggs are cooked and incorporated into the noodles, add the bean sprouts, peanuts and chives/green onions. Fry for about 30 seconds more.

now just fry it for a little bit more

Squirt some lime juice over the pad thai, sprinkle more ground peanuts over the plate, and serve. In Thailand, they usually serve with a lime wedge, ground peanuts, sugar and chilli flakes on the side.

Tofu Pad Thai

No comments:

Post a Comment