Pad Thai has great flavours, doesn’t it? Im not talking about the fast food overly sweet pad thai right now. While that’s very comforting too, I think you might find the flavours in the recipe more interesting.
During summer, I planted basil (they survived)! I pruned some of it (ATM, not yet enough for a good amount of pesto) and I didn’t want it going to waste. So, I decided to make this pad thai inspired dish that’s really not much of a chore to make.
If it’s your first try using rice noodles, pay attention to it. Give the noodles a good soak without overdoing it, they should be soft and pliable. I usually soak the rice noodles for about 15 – 20 minutes at room temperature water, making sure the noodles are covered in water. I prefer room temperature over warm water. I find that using warm water “cooks” the noodles faster, by the time it hits the wok/pan the noodles already overcooked and too soft.
This is a simple and fairly easy recipe with no meat (seriously), just egg and tofu. Please check out the recipe below!
- half pack rice noodles (225g)
- 2 tbsp tamarind paste
- 1/4 cup water
- 1 tbsp fish sauce
- 2 tbsp sugar
- canola oil, as needed
- 1 cup firm tofu, julienned about 1 inch long
- 1 large egg, beaten
- 3 garlic cloves
- 1/4 cup shallots, minced
- 1 tsp red chili (optional)
- 1/2 cup scallions, cut on a bias
- 1 cup bean sprouts
- 1/2 cup peanuts, if you have raw ones toast it
- A sprig of mint, roughly chopped
- 1/4 cup cilantro/coriander
- 1/4 cup basil, roughly chopped
- 1 -2 red chili (optional)
- lemon/lime, to serve
- Soak rice noodles in room temperature water for about 15 - 20 minutes. Make sure the noodles are submerged in water.
- Prepare the sauce by combining tamarind paste, water, brown sugar, fish sauce. Set aside.
- Heat your wok/pan and add oil.
- Fry the tofu first. I prefer cooking the tofu separately so it doesn't crumble. Once done, take it out of the pan, just set it aside.
- Next fry the beaten egg, cut into strips once cooked.
- Drain the noodles, it's easier to drain it now before you start sauteeing.
- In the same wok/pan in high heat, add oil if needed. Sauté garlic and shallots. Add the noodles then the sauce and give it a stir.
- Toss the scallions, half of bean sprouts (reserve the other half for serving), the reserved egg and tofu into the noodles.
- Remove from heat you can add the mint, cilantro and basil to the noodles. If preferred, serve separately along with the peanuts, bean sprouts and lemon/lime.