Toronto Pad Thai Recipe - Allrecipes.com
  • READY IN 1 hr

Toronto Pad Thai

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    10 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2009

I made this recipe with shrimp instead of tofu, it was very good. I love the freshness the lime juice gives. Thanks!

 
Most Helpful Critical Review
Jul 05, 2010

I really wanted to like this because of all the great reviews, but this tasted nothing like the pad thai at ANY of the many places of dined. The tamarind was WAY too strong and the ketchup was just wrong in flavor and texture. I had one bite, and the rest was tossed. Sorry :(

 
Jan 24, 2011

This is an excellent recipe- very easy to adapt. I sometimes use different types of meat, and it is very good.

 
Nov 17, 2010

Well, this recipe defiantly didn’t taste like ANY Pad Thai that I have ever eaten. That being said, it was still pretty good. I strongly recommend trading the vegetable oil for wok oil though. I also used shrimp instead of tofu. The recipe was worth trying (although, when I was trying to find that tamarind paste I almost gave up on the whole thing!) but I’m not sure if it was worth making again.

 
May 04, 2010

Super fast & easy.

 
Apr 14, 2010

The Tamarind made this dish very tangy...too tangy for our taste. Not sure what could be added to offset that, but I would make it again if there was less tartness.

 
Jan 08, 2010

Very Good

 
Jan 04, 2010

This was a good recipe in and of itself, though it should be noted that the sauce didn't end up tasting much like the pad thai I have had. Still, very very tasty. We followed this recipe to a T.

 

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Nutrition

  • Calories
  • 450 kcal
  • 22%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 756 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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