Jackie's Own Pad Thai
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
1
ingredients
- 1 -3 tablespoon peanut oil, for stir-frying
- 4 ounces bahn pho rice noodles, medium (1/4 of a 16 ounce pkg, for a saucier version I use 1/5 of the bag)
- 4 ounces extra firm tofu, patted very dry and cubed (I like small cubes)
- 1 egg, beaten
- 1 tablespoon chopped peanuts (optional)
-
for sauce
- 1 tablespoon peanut butter (I use creamy and microwave it a few seconds before blending, I'd omit or use less if chopped peanuts)
- 1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 teaspoon huy fong sriracha garlic sauce (tall with rooster and green cap)
- 1 teaspoon fish sauce
- 2 tablespoons tamarind pulp (hot & sour soup concentrate that is 100% tamarind liquid, available at Asian grocery)
- 2 tablespoons water
-
garnish
- 1⁄4 lime
- 1⁄4 cup fresh bean sprout, to taste
- 3 scallions, sliced
- 1 teaspoon chopped peanuts
- fresh Thai peppers (optional) or dried Thai chiles, to taste (optional)
directions
- Soak bahn pho in very hot water to soften while doing prep for rest of dish.
- Heat peanut oil over medium high heat in wok or large nonstick pan.
- Add tofu and stir-fry until golden.
- Add bahn pho, egg, and peanuts (if desired).
- Stir-fry until egg is cooked.
- Blend sauce ingredients.
- Add sauce.
- Stir-fry for 1-3 minutes until blended well, bahn pho is completely soft, and sauce is no longer runny (noodles will appear dry rather than wet).
- Dump into a big bowl.
- Squeeze lime over dish and throw the rest of the garnish on top.
- Enjoy!
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RECIPE SUBMITTED BY
jackieblue
United States