Pad Thai Recipe
Traditional Thai stir-fried noodles with tofu and vegetables.
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Ingredients
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Noodles
Tofu and Vegetables
Sauce
Garnish
Method
Preparation
- 1
Soak the Noodles
Place the rice noodles in a large bowl and cover with hot water. Let them soak for about 20-30 minutes until soft. Drain and set aside.
- 2
Prepare the Tofu
Press the tofu to remove excess moisture. Cut it into 1-inch cubes. Heat a non-stick skillet or wok over medium-high heat and add a tablespoon of oil. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove from the pan and set aside.
- 3
Chop Vegetables
Julienne the carrots and slice the red bell pepper into thin strips. Chop the green onions, separating the white and green parts.
Cooking
- 4
Stir-fry
In the same skillet or wok, add a little more oil if needed. Add the white parts of the green onions, carrots, and red bell pepper. Stir-fry for about 3-4 minutes until they start to become tender.
- 5
Add Noodles and Sauce
Add the drained rice noodles to the skillet along with the cooked tofu. In a small bowl, mix together the soy sauce, tamarind paste, brown sugar, lime juice, and Sriracha sauce. Pour this sauce over the noodles and toss everything together gently for about 2-3 minutes until heated through and well combined.
- 6
Finish with Bean Sprouts
Add the bean sprouts and the green parts of the green onions. Toss for another minute, then remove from heat.
Serving
- 7
Plate and Garnish
Serve the Pad Thai hot, garnished with crushed peanuts, fresh cilantro, and lime wedges on the side.