HungryBastard.com

Most Pad Thai recipes are pretty much the same but we have experimented quite a bit and this so far is the best damn Pad Thai we can come up with. We use Tamarind nectar in this recipe instead of tamarind since we have been unsuccessful finding it locally.

Ingredients:

• 1/2 c. white sugar and 1 1/2 tbsp. white sugar
• 1/2 c. distilled white vinegar
• 1/4 c. fish sauce
• 1 (12 oz) Package of dried rice noodles
• 1/2 c. peanut oil
• 1 1/2 tsp. garlic, minced
• 4 eggs
• 1 (12 oz) package firm tofu, cut in 1/2″ strips
• 2 tbsp. lime juice
• 1 lime, cut into wedges
• 4 tbsp. Tamarind nectar (found in the Hispanic foods section)
• 1 1/2 c. unsalted, dry roasted peanuts, chopped
• 1/2 c. fresh chives, chopped
• 1 tsp. chili powder (*to taste)
• Low sodium Soy sauce (about 2 tbsp), for sauteing the tofu and noodles.
• bean sprouts (for garnish)

Directions:

1. Start by putting your rice noodles in a pan of cool water. Let them soak for approximately 45 minutes (or until soft).
2. While the noodles are soaking, start by preparing your Pad Thai sauce and doing your prep work:
1. In a medium saucepan over medium heat, blend 1/2 c. white sugar, vinegar, fish sauce, lime juice and tamarind nectar. Once the sugar is dissolved, set aside.
2. Prepare your tofu by chopping into 1/2″ strips or cubes, set aside. Dice your garlic, set aside. Chop your peanuts, set aside.
3. Once your prep work is finished, heat your peanut oil in a Wok. You want it fairly hot. Once hot, add the tofu and cook for approximately 5 minutes. Now add eggs and chopped garlic. Scramble the eggs. Add noodles and coat noodles and tofu with 2 tbsp. soy sauce. Stir until cooked.
4. Stir in Pad Thai sauce mixture from step 1. Add 1 1/2 tbsp. sugar. Stir in peanuts. Remove from heat and add chives and chili powder. Mix well.
5. Serve with a lime wedge and bean sprouts on the side.