Pad Thai

Pad Thai

Pad Thai

Stir Fry Noodles 1 package
Tofu (silken) 1 box
Coconut Oil 1/4 cup
Eggs 4
Water Chestnuts 1 can
Garlic 2 cloves
Shallot 1


Fish Sauce 4 tbsp.
Sugar 3 tbsp.
Rice Wine Vinegar 1 tbsp.
Lime 1/2, juiced
Tamarind Paste 3 tbsp.
Paprika 1 tbsp.
Sriracha 1 tbsp.


Peanuts (unsalted) 1/4 cup, crushed
Cilantro 2 tbsp.
Green Onions / Scallions 4
Lime 1/2, wedged

To begin making Pad Thai:

Slice tofu. Beat eggs in a bowl. Crush peanuts. Mince veggies. Then set aside.

Heat a pot of water to boil for the noodles.

Once boiling, remove from burner. Add noodles and cook to package instructions. Drain noodles (saving a bit of warm water), rinse under cold water, set aside.

Put it together: Heat a wok (or large skillet) over medium-high heat.

Coat with oil. Add garlic and shallot, stirring often, while the oil is heating up.

Push ingredients up the side of the wok, let the oil settle in the center.

Pour egg into the middle of the wok. Let set until half-cooked, about 30 seconds, then scramble.

Mix in tofu and water chestnuts in skillet, scraping up any bits from bottom of wok before it burns.

Add noodles, cook for 2 minutes, stirring often.

Add the pad thai sauce, mix in until all liquid is absorbed, about 2 minutes.

pad thai

Place peanuts, chives (or scallions) in center of noodles, lightly toss, steam for 30 seconds.

(If skillet seems dry, add a small amount of the reserved noodle soaking water).

Transfer to a serving plate, garnish with cilantro, bean sprouts.



20 min


15 min



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