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Prep 20 mins
Cook 5 mins
There are many versions of Pad Thai. I hope you enjoy mine. It took me a summer to get this "right," and I still make adjustments all the time. This is fairly spicy...add less sriracha and more tamarind for a sweeter sauce. After you prepare it once, you will find it is simple to adjust the ingredients (and garnish) to your taste.
- 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)
- 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
- 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)
- 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.
I enjoyed this dish, served it up last night with a salad. The sauce was nice, I could have used a little more. And next time I will add some more vegetables. Thanks Jackie!