Easy for All
Pad Thai Tofu
One of the most famous street foods in Thailand, Pad Thai is undoubtedly worth trying if you haven't already.
8 ounces rice noodle
3 tablespoons fish sauce
2 tablespoons ketchup
2 tablespoons sugar
1 teaspoon tamarind concentrate
1/2 teaspoon red chili flakes
6 ounces firm tofu; cut into bite-sized pieces
salt & pepper
1 carrot; grated
1 bell pepper; julienned
1 cup cabbage; shaved
1 cup bean sprouts
1 scallion; thinly sliced
1 lime; quartered
Bring a large pot of water to a boil; remove from heat and soak rice noodles to soften for about 15 minutes. Drain and rinse noodles under cold water.
Meanwhile, make the pad thai sauce. Combine fish sauce, ketchup, sugar, tamarind concentrate, and red chili flakes in a small bowl and whisk until the sugar has dissolved.
Heat a drizzle of olive oil in a non-stick pan over medium-high heat. When hot, add tofu slices and sear until both sides are golden brown, about 4 minutes per side. Season with salt and pepper.
Then, add carrots and bell pepper. Saute until vegetables cook and soften, about 3 minutes.
Add cabbage, rice noodles, and pad thai sauce. Toss the ingredients in the pan to coat and mix evenly. Cook for an additional 2 minutes for contents to warm. Then, stir in bean sprouts.
Serve pad thai on plates with fresh coriander, additional bean sprouts, and a lime squeeze.
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