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Restaurants›KHON Thai Kitchen by Seeda›N1 Pad Thai Recipe

N1 Pad Thai Recipe

Name: KHON Thai Kitchen by Seedas N1 Pad Thai Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz rice stick noodles (dried); 2 tbs vegetable oil; 8 oz firm tofu (small cubes, about 1/2" each); 2 count large eggs; 1 cup yellow onion; 2 cups bean sprouts; 4 stalks green onions (scallions), sliced 1/4"; 3 tbs tamarind paste; 3 tbs hot water (to dissolve tamarind); 2 tbs light soy sauce; 1 tbs fish sauce; 2 tbs palm sugar (or brown sugar); 1 tbs rice vinegar; 2 tbs water (to thin sauce if needed); 1 oz roasted peanuts, coarsely ground; 1 tsp dried chili flakes; 2 count fresh lime wedges; 2 tbs cilantro (optional); 0.25 tsp salt; 0.125 tsp white pepper or black pepper

Inspired by KHON Thai Kitchen by Seeda

Time35m

Serves2

Rice stick noodles, sautéed with bean sprouts, egg, small tofu, onion, in a tangy tamarind sauce, with roasted ground peanuts and chili flakes on the side.

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Ingredients

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Noodles & Main

8 oz rice stick noodles (dried)

2 tbs Tuscany sunflower oil

8 oz firm tofu (small cubes, about 1/2" each)

2 count Large eggs

1 cup yellow onion

2 cups Bean sprouts

4 stalks green onions (scallions), sliced 1/4"

Pad Thai Sauce

3 tbs tamarind paste

3 tbs hot water (to dissolve tamarind)

2 tbs light soy sauce

1 tbs Fish sauce

2 tbs palm sugar (or brown sugar)

1 tbs Rice vinegar

2 tbs water (to thin sauce if needed)

Garnish & Condiments

1 oz roasted peanuts, coarsely ground

1 tsp dried chili flakes

2 count fresh lime wedges

2 tbs cilantro (optional)

Seasoning (optional)

1/4 tsp Celtic sea salt

1/8 tsp white pepper or black pepper

Method

Prep

Soak noodles

Place dried rice stick noodles in a large bowl and cover with warm (not boiling) water. Soak 8–10 minutes until pliable but slightly firm (they will finish cooking in the pan). Drain and set aside, tossing gently with a little oil if desired to prevent sticking.

Tamarind

In a small bowl, dissolve tamarind paste in 3 tablespoons hot water, stir until smooth, then strain if any fiber remains. Combine the dissolved tamarind with light soy sauce, fish sauce, palm sugar, and rice vinegar in a small bowl. Stir until the sugar is dissolved. Add 1–2 tablespoons water if the sauce seems too thick. Taste and adjust for balance: tangy, salty, sweet.

Prep vegetables & tofu

Slice onion into thin strips to make 1 cup. Rinse and drain bean sprouts. Slice green onions on the diagonal. Cut tofu into small 1/2" cubes and pat dry with paper towels to remove excess moisture. Coarsely grind roasted peanuts if not pre-ground. Cut limes into wedges.

Cook

Pan-fry tofu

Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu cubes in a single layer and cook without moving 2–3 minutes to brown, then toss and brown on other sides about 3–4 minutes total. Remove tofu to a plate and reserve.

Cook aromatics

Add remaining 1 tablespoon oil to the hot pan. Add sliced onion and stir-fry 1–2 minutes until slightly softened and translucent.

Scramble eggs

Push onions to one side of the pan, crack the two eggs into the empty space, and scramble briefly, cooking until just set but still moist. Break into bite-sized pieces and mix with the onions.

Combine noodles & sauce

Add the drained rice noodles to the pan along with the prepared tamarind sauce. Toss and stir-fry for 1–2 minutes to coat the noodles so they absorb the sauce. If noodles are still stiff, add 1–2 tablespoons hot water and continue tossing until tender and glossy.

Finish with tofu & sprouts

Return the browned tofu to the pan and add the bean sprouts and sliced green onions. Toss gently for 30–60 seconds so the sprouts warm but remain crisp. Season with salt and pepper to taste.

Serve

Transfer Pad Thai to serving plates. Sprinkle with coarsely ground roasted peanuts and offer dried chili flakes and lime wedges on the side. Garnish with cilantro if using. Serve immediately.