Loading Video...
Recipe courtesy of Alton Brown

Pad Thai

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 12 hr 45 min
  • Prep: 40 min
  • Inactive: 12 hr
  • Cook: 5 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Marinated Tofu:

Directions

  1. Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
  2. Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
  3. 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.
  4. Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
  5. 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.
  6. 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:

Yield: 6 ounces tofu
  1. 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.
  2. 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.
3m Easy 98%
CLASS
15m Easy 99%
CLASS
25m Easy 96%
CLASS
Miriam Garron

Shrimp Fried Rice

32m Easy 91%
CLASS
9m Intermediate 94%
CLASS
19m Easy 95%
CLASS
10m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now