Toronto Pad Thai Recipe

Name: Toronto Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

754

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 15 ingredients. The key ingredients include: 1 (8 ounce) package pad thai rice noodles, 1/4 cup tamarind paste, 1/3 cup boiling water, 1/4 cup ketchup, and more.

Yes, Toronto Pad Thai falls under the Soups & Stews 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.

Toronto Pad Thai

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