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Toronto Pad Thai

By: FULLYRECLINED  
"Taken from a local chef in Toronto. You can get preserved tamarinds at a Chinese supermarket for a buck."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 362 people have saved this

Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (8 ounce) package pad thai rice noodles
  • 1/4 cup tamarind paste
  • 1/3 cup boiling water
  • 1/4 cup ketchup
  • 2 limes, juiced
  • 3 tablespoons soy sauce
  • 1 tablespoon white sugar
  • 1 tablespoon chili paste (sambal oelek)
  •  
  • 1/4 cup vegetable oil
  • 1/2 pound firm tofu, drained and cubed
  • 5 cloves garlic, minced
  • 4 eggs, beaten
  • 3 cups bean sprouts
  • 1/2 cup coarsely ground peanuts
  • 5 green onions, thinly sliced

Directions

  1. Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
  2. Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
  3. Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 450 | Total Fat: 22.1g | Cholesterol: 117mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by Shantal B 
I made this recipe with shrimp instead of tofu, it was very good. I love the freshness the... MORE

 
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