Recipes : Pad Thai : Food Network

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Pad Thai
Recipe courtesy Alton Brown, 2005

Ingredients
1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided

Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges

Instructions
Place the tamarind paste in the boiling water and set aside while
preparing the other ingredients.

Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare
the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain
the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to
French fries.

Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.

Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers,
then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute.

Remove the tofu from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the
scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs
begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the
following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean
sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total.
Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve
immediately with the ground chile peppers and lime wedges.

Marinated Tofu:
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder

Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an

8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried
beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.

Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu.
Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use
immediately or store in the refrigerator for up to 2 to 3 days.

Yield: 6 ounces tofu