Pad Thai is one of the most requested thai dishes. It’s really tasty and when made with tamarind paste, tastes authentic. That being said, it is still totally delicious without it.
- 2 tbsp vegetable oil
- 2 garlic cloves, chopped
- 6 oz rice noodles, soaked in boiling water and drained.
- 2 tbsp tamari sauce (or soy or bragg’s amino acids)
- 1 cup extra firm tofu, cut into little cubes
- 1 tbsp fresh cilantro, chopped
- 1 tbsp tamarind paste, optional but gives it that authenticate thai taste (get it at a specialty store)
- 1 egg, optional for non-vegans
Toppings after cooking:
- 2 tbsp peanuts, chopped
- 1 cup bean sprouts
- 1 lime, cut into wedges
- Heat the oil in a wok or frying pan. Fry the garlic until browned. Remove.
- If using egg, add it to wok now, scramble it up and chop up the egg and move to side of wok. Add the tofu and cook for 3 minutes.
- Add tamari, tamarind and mix well. Add noodles and cooked garlic to wok. Cook all the items together for 3 minutes, stirring constantly.
- Remove from heat and serve.
- Sprinkle with cilantro, bean sprouts and peanuts.
- Garnish with wedge of lime.