Anything shy of going to a Thai restaurant is good. This recipe is inexpensive, easy to make a large batch and even better the next day for lunch.
When I went to Thailand, I sadly ate nothing but Pad Thai and I tried Tom Yum Soup once, so for me, this is a huge throwback and was super easy to make, and it was a gate away drug to trying other Thai foods. Anyone can do it. The most complicated part of the recipe is having access to a wok!
Kodi’s Everyday Pad Thai
Ingredients
- Shallots finely diced
- Peanuts Salted
- 1 package Tofu cut into cubes
- Your Choice of Protein
- Handful Bean Sprouts
- Green Onions sliced
- 3 tbsp Tamarid Sauce
- 2 tbsp Palm sugar
- 4 tbsp Fish Sauce
- 1 package Rice noodle
- 1 egg
- 1 Red pepper
- Vegetable Oil with a splash of sesame oil
Instructions
- Prep all your ingredients and combine the tamarin, palm sugar and fish sauce into a separate bowl. This is important as the cooking time is very fast.
- Rehydrate your noodles until pliable and bendy, do not overcook.
- Heat a wok over medium-high heat and add the oil, cook the tofu until crispy on the outside. Remove from oil.
- Empty wok of excess frying oil until there is a thin coating left on the pan.
- Cook your choice of protein. Take out and set aside
- add oil to the pan and cook your shallots, and add tofu. Add the noodles with a splash of water to complete the cooking of the noodles
- add a little bit of sauce to caramelize all the goodness
- Turn the heat up a little bit and add more sauce and a splash of water
- Move everything to one side of the wok and add more oil
- crack the egg into the oil and give it a scramble. Flip the noodles and tofu on the side onto the eggs and mix it all together
- Add the peppers, and peanuts and green onions
- Add a handful of bean sprouts
- garnish as you wish and enjoy!
Notes
- Save the used oil for future stir fries in a glass container!
- Cook in portion batches so you do not over crowd the wok
Hope you enjoy this as much as we do. Would love to hear your comments and feedback below!
