Recipe by Aram
This recipe takes inspiration from Moosewood's "Cooks at Home" recipe for Pad Thai. I have made this recipe dozens of times and added my own distinct embellishments to the dish. It's a dish which never fails to excite my wife's palate. Don't be daunted by the ingredient list, once the dish is prepped it takes less than 10 minutes to cook! Please leave feedback and support male members!
Top Review by magpie diner
Very good recipe, I thought the sauce was great - and you're right, once all that prep is done it's quick to cook. It would be great to have this all prepped and ready when you get home from a busy day. I made as written except left out the egg. My kids thought the flavour was great, not too spicy and a good amount of lime. Thx!
- 1 cup mung bean sprouts
- 6 ounces medium width rice noodles (I find that wider noodles distribute the sauce better)
- 3 tablespoons fresh lime juice (or bottled)
- 2 tablespoons tomato sauce (or catsup)
- 1 tablespoon chili-garlic sauce
- 1⁄2 tablespoon sugar
- 1⁄4 cup soy sauce or 1⁄4 cup fish sauce
- 3 tablespoons vegetable oil
- 4 garlic cloves, minced
- 2 cups grated carrots
- 4 large eggs, lightly beaten with
- 1 pinch salt
- 2⁄3 cup finely chopped peanuts (I smash mine in a mortar and pestle)
- 6 -8 scallions, chopped
- 1 1⁄2 tablespoons grated gingerroot
- 6 ounces firm tofu, cut into very small cubes
Directions See How It's Made
- I find that the dish is very simple to put together once everything is prepped and waiting next to the stove.
- Boil a bit of water and quickly blanch the mung beans for no more than 20 seconds, strain and run cool water across them to protect their crispness.
- Using the same pot, boil the rice noodles for 3 to 5 minutes. They should been tender but still have a lot of elasticity to them. When cooked, strain and run cool water over them to prevent them from getting gummy.
- Create the sauce in a bowl by combining: lime juice, sugar, soy sauce, chili sauce and tomato sauce. (*Note: proportions of chili sauce and tomato sauce can be altered depending on how spicy you like your food. I usually use 2 parts chili sauce and one part tomato).
- Using a large wok, heat the oil and swirl the garlic around for about 20 seconds.
- Add the grated carrots and ginger stir frying them for one minute.
- Using a spatula, push the carrots up along the sides of the wok and pour the eggs into the center.
- Quickly scramble the eggs.
- When the eggs set, pour in the sauce and add the tofu, stirring briefly until the tofu has been warmed and coated with sauce.
- Add the remaining ingredients to the wok, (green onions, noodles, and peanuts) tossing them until the ingredients have been evenly distributed.
- Serve immediately for the best taste and texture!