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This recipe is from a Thai Cooking Class I took 🙂
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Pad Thai: Dry, cube and marinate tofu in 2 T chopped garlic, 2 T chopped fresh ginger, 2 T sesame oil. Let that sit and soak in for a few hours.
Heat your wok or large pan with 2 T veggie oil, slowly add tofu (beware of the splatter) and brown all sides of tofu. Remember to spread tofu out into one layer, we don’t want steamed tofu. While working on tofu cook 1/2 package of rice noodles by pouring boiling water over them (to cover) and stirring occasionally, you may need a couple pours of hot water. Don’t boil like spaghetti the noodles with get yucky.
Drain the noodles and add to the wok/pan (with tofu) and add a touch of chicken stock or water if necessary. Remove from heat and add the Pad Thai Sauce*. Add 1/4 of a bunch of chopped Thai chives and then gently mix with tongs. How about a squeeze of lime, some bean sprouts or any other veggies or meat you have in the fridge?
In another pan, stir fry 3 eggs with plenty of veggie oil – either in pieces or as a whole omelet – and add to your Pad Thai. Serve gently, garnished with bean sprouts, lime halves, cilantro and peanuts.
*Pad Thai Sauce ingredients: 1 cup brown sugar, 1/2 cup fish sauce, 1/2 cup chicken/veggie stock, 2 T corn starch, 2 T tamarind concentrate paste, 2 T grapeseed/veggie oil, cayenne pepper to taste (or add some Thai chillies if you want some heat) Place all ingredient in a blender and mix. Taste? Happy? Adjust if necessary.