Best made with:
- Medium Firm Tofu
- Ethnic Cuisine
Use our Fried Tofu to replace the meat that is traditionally used in pad Thai dishes. The tofu will soak up all the flavours you’re cooking with, guaranteeing you’ll be back for seconds.
|1 pkg||Sunrise Fried Tofu , cubed|
|227g||pad thai noodles|
|3||eggs , beaten|
|2 tsp||garlic , minced|
|½ cup||carrot , julienned or grated|
|½ cup||cilantro , chopped|
|2 cups||bean sprouts|
|½||green onion stem , diced|
|2-3 tbsp||cooking oil|
|2 tbsp||Tamarind paste|
|⅓ cup||brown sugar|
|6 tbsp||fish sauce|
|1 tbsp||sriracha chili (to taste)|
|2 tbsp||soya sauce|
|⅓ cup||ketchup (to taste)|
|¼ cup||peanuts (optional garnish) , chopped and roasted|
- Soak pad thai noodles in a bowl of warm water for 25-30 minutes, or until limp but still too firm to eat.
- Drain and rinse noodles with cold water. Place in a bowl and cover with a dampened paper towel to avoid hardening.
- In a small bowl, combine the sauce ingredients. Stir well to dissolve the paste and sugar. Set aside.
- Warm a wok over medium-high heat. Add 1-2 tbsp of oil, green onions and garlic. Stir-fry until fragrant, about 1 minute.
- Add the tofu and stir-fry for 2 minutes, then add carrots.
- Move ingredients to the side of the wok and add the remaining 2 tbsp of oil to the center of the wok. Add beaten eggs and stir-fry briefly to scramble.
- Add the drained noodles and 1/3 of the sauce.
- Stir-fry everything together for 1-2 minutes. Keep adding sauce and stir-fry for 3-6 minutes until sauce is absorbed and noodles are soft but chewy.
- Turn off heat and add the bean sprouts and cilantro. Place dish and garnish with peanuts if desired.