Jackie's Own Pad Thai Recipe

Name: Jackie's Own Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -3 tablespoon peanut oil, for stir-frying; 4 ounces bahn pho rice noodles, medium (1/4 of a 16 ounce pkg, for a saucier version I use 1/5 of the bag); 4 ounces extra firm tofu, patted very dry and cubed (I like small cubes); 1 egg, beaten; 1 tablespoon chopped peanuts (optional); 1 tablespoon peanut butter (I use creamy and microwave it a few seconds before blending, I'd omit or use less if chopped peanuts); 1 tablespoon Splenda sugar substitute or 1 tablespoon sugar; 1 tablespoon lime juice; 1 teaspoon huy fong sriracha garlic sauce (tall with rooster and green cap); 1 teaspoon fish sauce; 2 tablespoons tamarind pulp (hot & sour soup concentrate that is 100% tamarind liquid, available at Asian grocery); 2 tablespoons water; 14 lime; ¼ cup fresh bean sprout, to taste; 3 scallions, sliced; 1 teaspoon chopped peanuts; fresh Thai peppers (optional) or dried Thai chiles, to taste (optional)

Servings: persons

1 -3 tablespoon peanut oil, for stir-frying
4 ounces bahn pho rice noodles, medium (1/4 of a 16 ounce pkg, for a saucier version I use 1/5 of the bag)
4 ounces extra firm tofu, patted very dry and cubed (I like small cubes)
1 egg, beaten
1 tablespoon chopped peanuts (optional)
1 tablespoon peanut butter (I use creamy and microwave it a few seconds before blending, I'd omit or use less if chopped peanuts)
1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
1 tablespoon lime juice
1 teaspoon huy fong sriracha garlic sauce (tall with rooster and green cap)
1 teaspoon fish sauce
2 tablespoons tamarind pulp (hot & sour soup concentrate that is 100% tamarind liquid, available at Asian grocery)
2 tablespoons water
14 lime
¼ cup fresh bean sprout, to taste
3 scallions, sliced
1 teaspoon chopped peanuts
fresh Thai peppers (optional) or dried Thai chiles, to taste (optional)

1
Soak bahn pho in very hot water to soften while doing prep for rest of dish.
2
Heat peanut oil over medium high heat in wok or large nonstick pan.
3
Add tofu and stir-fry until golden.
4
Add bahn pho, egg, and peanuts (if desired).
5
Stir-fry until egg is cooked.
6
Blend sauce ingredients.
7
Add sauce.
8
Stir-fry for 1-3 minutes until blended well, bahn pho is completely soft, and sauce is no longer runny (noodles will appear dry rather than wet).
9
Dump into a big bowl.
10
Squeeze lime over dish and throw the rest of the garnish on top.
11
Enjoy!

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 -3 tablespoon peanut oil, for stir-frying, 4 ounces bahn pho rice noodles, medium (1/4 of a 16 ounce pkg, for a saucier version I use 1/5 of the bag), 4 ounces extra firm tofu, patted very dry and cubed (I like small cubes), 1 egg, beaten, and more.

Yes, Jackie's Own Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jackie's Own Pad Thai

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