Pad Thai

Total Time:
12 hr 45 min
40 min
12 hr
5 min

2 servings

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

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:

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

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Pairs Well With

Peachy, honeyed white wine

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4.0 66
Very lame formula... item not reviewed by moderator and published
I've made this several times over the past few years and have learned to adjust a few things just based on availability of the ingredients. The only tamarind I could find was a brick. I just cut off about an inch and soaked that. You use the resulting water for the sauce, not the tamarind. Chop the dried shrimp finely then it just adds to the umami(hold your nose though). Honey worked instead of palm sugar. 2 keys to the recipe--letting your eggs set up before adding the sauce, and not letting your noodles soak too much before cooking. Also, I don't like tofu so just switched out with chicken added regular shrimp. Ive also had to use rice vermicelli in the past and that worked too, just less soaking. Paleo diet can switch out soy sauce with coconut aminos and use zucchini for the noodles but live it up, use the rice noodles:) item not reviewed by moderator and published
Totally delicious - made this with my 11-year-old. We will absolutely make this again! item not reviewed by moderator and published
That looks like a dry, flavorless pad thai! item not reviewed by moderator and published
Horrible. I made this for 4 ppl so I doubled the recipe but turned out that the portions "for 2" were actually for "2 fat cows" and I wound up unable to fit all the noodles into the wok. ALso, they were really soggy even though I followed the exact proportions for the liquids and tamarind sauce. Also, the dry shrimp were absolutely DISGUSTING. I have never tasted anything nastier in my life. This was a disaster. Poor taste, poor consistency, kinda gross with the shrimp. The sauce actually came out good, but overall the dish was probably my worst attempt at cooking anything ever, none of it being my fault. Someone needs to look this recipe over. item not reviewed by moderator and published
This was a good first attempt, but I think I'll have to try again. I couldn't find tamarind paste -- just a brick of tamarind (I don't know what tamarind is supposed to look like. This is about the consistency of play-dough. And I don't have a sieve, so I just mixed the actual stuff right in to my sauce in the food processor. I also don't eat fish, so I skipped the fish sauce and added a little soy sauce to cut down on the sweetness. My husband had seconds, though, which is a good sign. I'll keep trying different variations. Definitely an awesome place to start. item not reviewed by moderator and published
My husband and I thought this was a tasty dish, although I made it with a few modifications. I was only able to dry the tofu for 6 hours, but it was still great. I didn't use the spices in the marinade and I added some of the soy sauce from the tofu marinade to the dish...bad idea. Way to salty, but still edible. I omitted bean sprouts and shrimp, added shiitake mushrooms and broccoli (cooked separately with a little of the sauce, then added it in at the end. Over all a dish I would make again, and work on some variations. Maybe next time I'll use thicker noodles, and a little less vinegar. Watching the video helped. item not reviewed by moderator and published
The best thing about this recipe is that it *teaches* you how to make Pad Thai. There are a few too many steps for me, but once I learned the point of those steps, I knew where I could cut corners and still have the results that I wanted. When I am willing to follow the recipe exactly, the results are OUTSTANDING item not reviewed by moderator and published
My boyfriend and I had Pad Thai on our first date so I made this for him for our anniversary. It tasted almost just like the dish we had in our local restaurant. I knew Alton would have the perfect recipe. item not reviewed by moderator and published
Make sure to watch the video before you make this, as the recipe is different from the show: 1. You should only use 1 1/2 cups of soy sauce if you are marinating a full pound of tofu. 2. the dried shrimp should be finely chopped. I looked everywhere for salted cabbage, but an internet search only found the one obscure brand that AB happened to have on the show. I would also reduce the amount of water in the sauce, as I had to let my dish sit for a few minutes in the wok so the extra liquid could evaporate. Tasty though, especially with plenty of chiles! item not reviewed by moderator and published
Write a review after you make it, cowboy, not just on what it looks like. item not reviewed by moderator and published
I am an accomplished Thai cook and this formula looks bad… Good for kiddies, maybe but not for me item not reviewed by moderator and published
One of your "faults" is is that you doubled the recipe and then whined about it not fitting in your wok. That's on you. Turned out great when I made it. item not reviewed by moderator and published
Ha ha ha. item not reviewed by moderator and published

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