Now this comes together quickly and as quick as it’s to make is as quick to get an empty bowl so let’s make it 👇🏾
Ingredients:
For the Pad Thai Sauce:
– 3 tbsp soy sauce
– 2 tbsp tamarind paste
– 2 tbsp vg fish sauce
– 2 tbsp palm sugar
– 1 tbsp lime juice
– 1 tsp sriracha
For the Tofu:
– 1 block extra-firm tofu, pressed and cubed
– 2 tbsp soy sauce
– 1 tsp garlic granules
– 1 tsp black pepper
– 3 tbsp cornflour
For the Pad Thai:
– 2 tbsp vegetable oil
– 2 shallots, diced
– 2 cloves garlic, minced
– 3 green onions, sliced (save the green part for garnish)
– 1/4 cup dry peanuts, chopped
– 1 cup bean sprouts
– 225g rice noodles
– 1 red chilli, sliced (for serving)
– Lime wedges (for serving)
Method:
1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, tamarind paste, fish sauce, palm sugar, lime juice, and sriracha. Adjust the sweetness and spiciness according to your taste.
3. In a large wok, heat 1 tbsp of vegetable oil over medium-high heat. Add cubed tofu and cook until golden brown on all sides. Remove tofu from the pan and set aside.
4. In the same pan, add another tbsp of oil. Add shallots, minced garlic, spring onions and stir-fry for 30 seconds.
5. Add the cooked rice noodles, sauce, peanuts, spring onions and tofu to the pan.
6. Add the bean sprouts and toss everything together until well combined and heated through.
7. Garnish with chopped peanuts and serve with lime wedges on the side and enjoy!!
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