I’m not sure why it’s taken me so long to get round to posting a recipe for Pad Thai, maybe as more often than not it’s a dish I eat at our local noodle shop and enjoy their version. There are probably as many versions of Pad Thai as people who make it, but I find many too sweet or too oily so making it at home allows you to control the flavours. If you don’t live in Thailand, surrounded by Pad Thai options, then it’s easy enough to make at home. This will make 2 servings which is about as much as you can make at a time in a domestic wok.
So what do you need?
- 100g firm tofu
- 120g flat rice noodles (I used brown ones)
- 200g bean sprouts
- a small bunch of garlic chives / spring onions
- 4tbs vegetable oil
- a handful of roasted peanuts
- 3 tbsp. dried pickled Chinese radish
- 3 tbsp. tamarind paste
- 3 tbsp. light soy sauce
- 1 tbsp. palm sugar
- 1 tsp. chilli powder
- 2 free-range eggs
- 1 lime
So what do you do?
Start by soaking your rice noodles in water, brown ones will take about 20 minutes, white ones about 10 minutes. Then cut the tofu into small pieces and marinate with a tbsp. light soy sauce. If using unroasted peanuts then dry roast them in a wok for a few minutes, stirring, until they are golden brown and put them in a mortar ready to crush.
Next make the Pad Thai sauce, in a small pan warm together the tamarind paste, palm sugar and 2 tbsp. of soy sauce with a splash of water, the amount of water will depend on how thick your tamarind paste is. This should make a runny sauce that is sour with a hint of sweetness and saltiness. Then rinse and strain the beansprouts and garlic chives, reserve a handful of beansprouts and a few of the chives to use as a garnish. Cut the remaining chives into 4cms lengths. Crush the peanuts once they have cooled.
Next put the oil in the wok and fry the tofu until golden brown and pour out most of the remaining oil into a dish. Then add most of the tamarind sauce and fry the tofu in it for about 30 second. Drain the noodles and add them to the wok and stir fry them for a minute or two then add the Chinese radish, most of the crushed peanuts, the chili powder and the bean sprouts and chopped garlic chives. Fry until the bean sprouts soften and if it seems dry add the remaining tamarind sauce. Then push the noodles to the edge of the wok and add the reserved oil into the wok and crack in the eggs and break them up with the spatula and fry them when they are almost done mix the noodles back in and fry everything together.
Divide into two portions on plates and garnish with the remaining garlic chives, bean sprouts, peanuts, a wedge of lime and a sprinkle of chilli powder (optional).