Toronto Pad Thai
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Recipe Summary Toronto Pad Thai
Taken from a local chef in Toronto. You can get preserved tamarinds at a Chinese supermarket for a buck.
Ingredients | Vegetarian Recipes With Rice Noodles1 (8 ounce) package pad thai rice noodles¼ cup tamarind paste⅓ cup boiling water¼ cup ketchup2 limes, juiced3 tablespoons soy sauce1 tablespoon white sugar1 tablespoon chili paste (sambal oelek)¼ cup vegetable oil½ pound firm tofu, drained and cubed5 cloves garlic, minced4 eggs, beaten3 cups bean sprouts½ cup coarsely ground peanuts5 green onions, thinly slicedDirectionsPlace 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.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.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.Info | Vegetarian Recipes With Rice Noodlesprep:
25 mins
cook:
10 mins
additional:
25 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Toronto Pad ThaiWorld Cuisine Recipes, Asian, Thai,
