Ingredients with Measurements:
- 8 oz. rice noodles
- 1/4 cup vegetable oil
- 1/2 cup firm tofu, diced
- 1/4 cup shallots, chopped
- 1/4 cup garlic, minced
- 1/4 cup peanuts, chopped
- 1/4 cup green onions, chopped
- 1/4 cup bean sprouts
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1/4 tsp. red pepper flakes
Special equipment needed:
- Large pot
- Wok or large skillet
- Tongs
- Colander
Step-by-step instructions:
1. Soak rice noodles in a large pot of hot water for 10-15 minutes or until soft. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add diced tofu and cook until golden brown, about 3-4 minutes. Remove from wok and set aside.
4. In the same wok, add shallots and garlic and cook until fragrant, about 1-2 minutes.
5. Add soaked rice noodles to the wok and stir-fry for 2-3 minutes.
6. Add soy sauce, brown sugar, and red pepper flakes to the wok and stir-fry for another 2-3 minutes.
7. Add cooked tofu, chopped peanuts, green onions, bean sprouts, and cilantro to the wok and stir-fry for 1-2 minutes.
8. Remove from heat and add lime juice to the wok. Toss everything together.
9. Serve hot and garnish with additional chopped peanuts, green onions, and cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Total fat: 15g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 450mg
- Total carbohydrates: 48g
- Dietary fiber: 3g
- Sugars: 10g
- Protein: 10g
Substitutions for ingredients:
- Instead of tofu, you can use chicken, shrimp, or beef.
- Instead of rice noodles, you can use egg noodles or spaghetti.
- Instead of peanuts, you can use cashews or almonds.
- Instead of bean sprouts, you can use shredded cabbage or carrots.
Variations:
- Add scrambled eggs to the dish for extra protein.
- Use different vegetables such as bell peppers, broccoli, or snow peas.
- Add a tablespoon of fish sauce for a more authentic flavor.
Tips and tricks:
- Make sure to soak the rice noodles in hot water before stir-frying to prevent them from sticking together.
- Use a non-stick wok or skillet to prevent the noodles from sticking to the pan.
- Cut the tofu into small pieces so that they cook evenly.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with additional chopped peanuts, green onions, and cilantro as garnish.
Garnishes:
- Chopped peanuts, green onions, and cilantro.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Cucumber salad
- Stir-fried bok choy
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure to cook the tofu until golden brown to ensure it is cooked through.
Food history:
- Pad Thai is a popular Thai dish that originated in the 1930s.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Thai