Tofu & Egg Pad Thai

Pad Thai is actually an achievable dish, although the authenticity of your dish depends on your ingredients and how it's prepared. The following recipe will get you pretty close to pad thai served at a restaurant, but I will also try to include the authentic ingredients along with the Americanized versions if you wish to pursue a more authentic/traditional version!

Your ingredient list:

Firm or extra firm tofu (1/2 to 1 package depending on liking)

1/2 package of Thai rice noodles (I prefer the widest available but all work)

2 tablespoons tamarind

1 medium-large minced shallot

2 tablespoons sugar (brown or white works)

1 teaspoon chili sauce (Garlic chili or Sriracha works)

2 tablespoons vegetable oil

1-2 eggs

1/2 lime

4 teaspoons fish sauce or oyster sauce

2 tablespoons peanuts

1 cup chives or green onions

1 cup bean sprouts with 1/3 reserved for topping

3 cloves minced garlic

For a more authentic flavor:

Substitute palm sugar for brown or white sugar

Add 1/2 cup banana flower

Substitute Chinese chives for regular chives

Some of these ingredients are not sold in regular supermarkets. You can find tamarind paste at an Indian or Asian market, purchase a paste without pulp so you will not have to use a strainer. Chinese chives are also sold at Asian markets, although you will be able to find regular chives at pretty much any supermarket. Tofu can be found at health food stores or the health section as well as Asian markets. Look for a tofu that specifically says extra firm or a tofu not labeled is usually firm. Firm tofu does not usually have an issue of breaking apart but extra firm is more likely to stay together while taking more of a beating. 

Your first task is to drain your package of tofu and place on a paper towel-lined cutting board. Place a couple paper towels on top of the tofu and weigh down with a slightly heavy object (like a box of cake mix). The pressure just induces the water to leave the tofu which will allow the tofu to brown. Let the tofu sit for 5-10 minutes, replacing towels when necessary. For a final measure, you can take a paper towel and gently press on the tofu (check the sides as well!). Julienne the tofu and cut into 1 inch pieces. In a bowl, add your rice noodles to water as directed by the package. Generally, soak noodles in water for about 10 minutes, or until flexible but not expanded.

Next, heat a large pan or wok with 2 tablespoons of vegetable oil and add your peanuts. If you are allergic to peanuts, you can use sesame oil and skip to the next step. Keep an eye on your peanuts (why I don't suggest you take care of your tofu as well as this step) and make sure they do not burn. Decide whether you will remove your peanuts or keep them in your pan - I don't feel like it really matters so I just keep them. Add more oil to your pan, if needed, and add your shallots, garlic, and tofu. Turn tofu occasionally to brown all sides. 

Once browned, add rice noodles into your pan stirring quickly to prevent sticking. Do not add the water from soaking. Stir your tamarind paste into 1/4 cup of warm water and add with sugar, fish/oyster sauce, and chili. This will brown your noodles, so continue stirring. If there is too much juice, turn up the heat on your pan or wok. Taste your noodles to determine if it needs more salt (oyster/fish sauce), sweet (sugar), or sour (tamarind).

Next, push your noodles to one side of your pan and crack your egg(s) on the bare side. Scramble your eggs until almost cooked and fold into the noodles. Taste your noodles again to ensure that taste is right, and that your noodles are cooked. If they are still undercooked, add a little bit of water until soft (the key is to soak them well in the beginning). Add bean sprouts and chives (and additional peanuts) and cook until noodles are dry and tangled. 

Serve with hot banana flower, lime, peanuts, raw chives, and raw sprouts. 

Enjoy a delicious and flavorful meal!