Jaime has always been great at experimenting with Asian foods, so when she told me we’d be making Pad Thai for dinner - I wasn’t surprised. The end result was incredible! Consequently, Pad Thai has turned into a family favourite. It’s so simple and pleasing. So if you’re one of those individuals who always orders Pad Thai when dining out, or you just love Asian recipes, then this one is for you!
What You’ll Need:
8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
Tofu cut into cubes and fried
4 cloves garlic, minced
1 medium onion, finely chopped
Chinese cabbage or Bok Choy, roughly chopped
Broccoli, chopped
2-3 carrots, chopped
2 cups bean sprouts
2 green onions, sliced
Fresh coriander/cilantro
1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
PAD THAI SAUCE:
3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
1/4 cup hot water
3 1/2 Tbsp. soy sauce, we like Braggs Liquid Amino (or gluten-free soy sauce)
1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
3 Tbsp. brown sugar or 2 palm kernels
3 Tbsp. smooth peanut butter
OTHER:
3-4 Tbsp. oil for stir-frying 2-3 Tbsp. vegetable stock
lime wedges for serving
What You’ll Do:
I like to make my sauce first so it’s ready when everything else has been cooked. Start by dissolving the tamarind paste in the hot water. Add the other sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you’ll need it to balance the sourness of the tamarind). Reserve.
Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water.
Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and onions. Stir-fry 1 minute to release the fragrance. Add broccoli and carrots and cook for 3-5 minutes.
Add the Bok Choy plus the stock. Stir-fry 2 minutes, or until Bok Choy is bright green and slightly softened. Add fried tofu.
Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done.
Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!
