Pad Thai

Tags: dinner - Asian
Active Time: 35 minutes
Passive Time: N/A
Serves: 1-2

Classic Thai noodle dish

• Dried Thai medium-width rice noodles: 70 g
  
  
• Neutral oil: 2+ tbsp
  
  
• Firm tofu: 30 g, sliced into small sticks
  
  
• Protein of choice: about 4 oz
  
  
• Garlic: 2 cloves, crushed and chopped
  
  
• Eggs: 1, large
  
  
• Oyster sauce: 1.5 tbsp
• Fish sauce: 1 tbsp
• Tamarind concentrate: 2 tbsp
• Water: 3 tbsp
  
  
• Red chili powder: to taste
  
  
• Unsalted roasted peanuts: 2 tbsp, coarsely ground
• Bean sprouts: 30 g
• Garlic chives: 10 g, sliced into ~3 cm lengths

• Can use scallion greens instead of garlic chives if you can't find them
• May want to try reducing tamarind to 1.5 tbsp

1. Boil enough water to cover noodles. Pour boiling water over noodles, and let sit, stirring occasionally until noodles are softened but still very chewey/al dente, about 6 minutes
2. Heat 2 tbsp oil in wok over medium heat. When hot, add tofu and fry until lightly golden. You'll want to keep the tofu moving so that it doesn't stick
3. Add protein, cook until just cooked through
4. Add garlic, stir fry for a few seconds until fragrant
5. Crank heat to high. Crack egg into wok, scramble with contents
6. Remove contents of wok and set aside
7. Turn wok heat down to medium-high. Add noodles and sauce mixture (oyster sauce, fish sauce, tamarind concentrate, water). Cook until sauce is somewhat reduced noodles are tender but not overdone
8. Toss egg mixture back into wok. Remove from heat. Season with chili powder to taste. Toss in peanuts, bean sprouts, and chives.