I love Pad Thai, this version is so layered with flavors and textures, it’s truly a delight to enjoy and if you want to substitute another type of protein it works just as well. Here’s how I do it:
Ingredients:
For the crusted Tofu:
1/3 cup corn starch
2 tsp chili powder
2 tsp paprika
pinch of salt
half a block of super firm tofu, cubed and blotted dry
For the Pad Thai Sauce
3 tbs soy sauce
2 tbs rice vinegar
3 tbs light brown sugar
2 tbs creamy peanut butter
1 tbs sriracha sauce or any hot sauce
Remaining Ingredients:
1 package, 10-12 oz of rice noodles
3 scallions chopped
2 garlic cloves minced
1/4 cup chopped peanuts
1 cup bean sprouts
vegetable oil
In a bowl combine the corn starch, a pinch of salt, paprika and chili powder then dredge the tofu so it’s coated. Heat a few tbs of vegetable oil and fry the tofu on each side for 5-8 mins per side till crispy, remove from pan, set aside. In same skillet add the garlic and all the sauce ingredients simmer 2 mins then add the scallions. Boil the rice noodles as per package then add to the sauce. Then add the bean sprouts, chopped peanuts and crusted tofu, toss and incorporate and serve in bowls with fresh lime wedges to squeeze into the pad Thai.
