Kind of Pad Thai
This is my "kind of" pad thai. Mostly the same as a traditional Thai dish but with a few tweaks to make it the way I like it. I've tweaked this a million times and always come back to this one. It's sweet and tangy like a pad Thai should be, but with an extra bit of creaminess and colorful veg. I may be biased but it's better than any takeout I've had.
You may be off-put by the tofu, and I don't blame you, it normally sucks. But I promise you this method will give you tofu like you've never had. I've convinced quite a few meat-eaters that tofu can be delicious. If you really must though, you can switch up the tofu for chicken or shrimp. I get it.
250 g bag Thai stick rice noodles
5 tbsp neutral oil
1 tbsp cornstarch
1 tbsp soya sauce
3 tbsp brown sugar
3 tbsp fish sauce
2 tbsp rice vinegar
1/2 tbsp sambal oelek
1 tbsp natural peanut butter
1/2 cup peanuts
1 pack pressed tofu
1 red bell pepper
1 carrot
1 1/2 tbsp minced ginger
3 cloves garlic
1 bunch green onion
1 bunch cilantro
2 eggs
Sauce
1 tbsp soya sauce
3 tbsp brown sugar
3 tbsp fish sauce
2 tbsp rice vinegar
1/2 tbsp sambal oelek
1 tbsp natural peanut butter
Pre Recipe Prep
Julienne 1 red pepper
Shred 1 carrot
Mince 1.5 tbsp ginger and 3 cloves garlic
Prep your noodles
Prep your rice noodles per instructions on the package. This is usually soaking in boiling water for 5 minutes. Run under cold water and mix in some oil to prevent sticking. Set aside.
Make your tofu
Rip your tofu into rough bite size cubes into a large bowl. Sprinkle with 1 tbsp cornstarch and mix well to coat. Heat 3 tbsp oil over medium heat and add tofu, toss in oil to coat and sprinkle with salt. Cook for about 10 minutes, flipping a few times, until golden brown on all sides. Remove from pan and set aside.
Make your sauce
While your tofu is cooking, add all your sauce ingredients to a bowl and mix. 3 tbsp brown sugar, 2 tbsp rice wine vinegar, 1 tbsp soya sauce, 3 tbsp fish sauce, 1 tbsp peanut butter, 1/2 tbsp sambal oelek, 1/3 cup water.
Assemble
In the same pan as before, heat 2 tbsp oil over medium-high heat. Add your minced ginger and garlic cloves to the pan and cook for 30 seconds.
Add your noodles and toss well. Cook for 30 seconds. Push noodles to the side and crack two eggs into the empty side of the pan. Let set for about 15-30 seconds and scramble them with your tongs. Cook for another 30 seconds or so, until eggs are starting to scramble (but still pretty raw) and mix into your noodles.
Add your sliced bell pepper and shredded carrot, and half of your sauce. Mix well and cook for 30 seconds.
Add your tofu and the remaining sauce and cook for 2 minutes.
Serve it up
Divide onto plates and sprinkle with peanuts, green onions, and cilantro.
If you don't have natural peanut butter, Kraft is fine just reduce the brown sugar by 1 tbsp.
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