Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories433.4 kcal (22%)
Total Fat18.1 g (26%)
Carbs58.9 g (23%)
Sugars18.6 g (21%)
Protein12.6 g (25%)
Sodium2669.4 mg (133%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
3 ouncesdry pad thai noodles
rice noodles
water
boiling, to cover noodles
1shallot
large, finely diced, much better than onion here
4garlic cloves
chopped
1 teaspoonginger
chopped, optional
6 ouncestofu
chicken breast or peeled prawns
salt
to taste
pepper
to taste
2 tablespoonspeanut oil
wok oil or coconut oil
1lime
3 tablespoonsfish sauce
or use vegan fish sauce
3 tablespoonsbrown sugar
or coconut sugar, palm sugar or regular sugar
3 tablespoonsrice wine vinegar
or tamarind water
1 teaspoonsoy sauce
or gf liquid aminos like braggs
Instructions
Step 1
COOK NOODLES: Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don’t have to be totally soft, just bendy and pliable)
Step 2
Chop shallot, garlic and ginger and set aside.
Step 3
Make the Pad Thai Sauce Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl.
Step 4
Prep and Cook the protein: Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. COOK: Sear the seasoned tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.
Step 5
STIR FRY: Gather your chopped shallots, cooked noodles, cooked tofu and Pad Thai sauce around the stove. Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
Step 6
Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes, until noodles become soft and pliable.
Step 7
Add the Pad Thai Sauce and cook 1 minute. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the tofu and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
Step 8
Toss in the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with the lime. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
Step 9
Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!
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