Toronto Pad Thai
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Toronto Pad Thai

1. Pad thai rice noodles - 1 (8 ounce) package
2. Tamarind paste - ¼ cup
3. Boiling water - ⅓ cup
4. Ketchup - ¼ cup
5. Limes, juiced - 2
6. Soy sauce - 3 tablespoons
7. White sugar - 1 tablespoon
8. Chili paste (sambal oelek) - 1 tablespoon
9. Vegetable oil - ¼ cup
10. Firm tofu, drained and cubed - ½ pound
11. Garlic, minced - 5 cloves
12. Eggs, beaten - 4
13. Bean sprouts - 3 cups
14. Coarsely ground peanuts - ½ cup
15. Green onions, thinly sliced - 5

How to cook deliciously - Toronto Pad Thai

1. Stage

Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.

2. Stage

Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.

3. Stage

Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.